Chickpea Feta Avocado Salad (Printable Version)
Protein-packed Mediterranean salad with creamy avocado, tangy feta, and hearty chickpeas in zesty lemon dressing.
# What You Need:
→ Salad Components
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 ripe avocado, diced
03 - 3.5 oz feta cheese, crumbled
04 - 10 cherry tomatoes, halved
05 - ½ small red onion, thinly sliced
06 - ½ cucumber, diced
07 - 2 tablespoons fresh parsley, chopped
→ Dressing
08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon dried oregano
11 - Salt and pepper to taste
# How To Make:
01 - Combine chickpeas, diced avocado, crumbled feta, halved cherry tomatoes, sliced red onion, diced cucumber, and chopped parsley in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl or jar until emulsified.
03 - Drizzle dressing over salad ingredients. Gently toss to evenly coat while keeping avocado pieces intact. Adjust seasoning as needed and serve immediately.
# Expert Advice:
01 -
- It comes together in fifteen minutes flat with zero cooking required
- The protein from chickpeas keeps you satisfied for hours
- You can customize it based on whatever vegetables are languishing in your crisper drawer
02 -
- The salad tastes best after sitting for ten minutes so flavors can meld
- Do not make this more than a few hours ahead or the avocado will oxidize
- Room temperature ingredients absorb dressing better than cold ones straight from the fridge
03 -
- Toasted pumpkin seeds add crunch and make it feel more substantial
- A clove of minced garlic in the dressing takes it to the next level if you are not planning any close conversations later