Description
This Easy Chickpea Feta Avocado Salad is a fresh and healthy meal perfect for a quick lunch or light dinner. Combining creamy avocado, tangy feta cheese, and protein-packed chickpeas with crisp vegetables and a zesty lemon dressing, it’s a vibrant and nutritious dish ready in just 15 minutes with no cooking required.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup cucumber, diced (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
- Kalamata olives (to taste)
- Roasted red peppers (to taste)
- Diced bell pepper (to taste)
- Baby spinach or arugula (to taste)
Dressing Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- Salt and pepper, to taste
Instructions
- Prepare Vegetables and Chickpeas: Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel. Dice the ripe avocado, halve the cherry tomatoes, finely dice the red onion, and if using, dice the cucumber into small pieces to ensure an even texture in the salad.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic powder or minced garlic, salt, and pepper until well emulsified to create a light, tangy dressing.
- Combine Salad Base: In a large mixing bowl, add the chickpeas, cherry tomatoes, cucumber (if using), red onion, and chopped fresh parsley or cilantro. Toss gently to mix all the ingredients evenly.
- Add Creamy Ingredients: Gently fold in the diced avocado and crumbled feta cheese carefully to avoid mashing the avocado, maintaining the salad’s texture and creaminess.
- Dress the Salad: Pour the prepared dressing over the salad mixture and toss gently to coat everything thoroughly. Taste the salad and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the salad immediately for the freshest texture or chill it for up to 1 hour to let the flavors meld together before serving. Optionally, add Kalamata olives, roasted red peppers, diced bell pepper, and baby spinach or arugula to enhance flavor and variety.
Notes
- For extra zest, use fresh garlic instead of garlic powder.
- You can add more greens like baby spinach or arugula for additional nutrients.
- Chilling the salad for an hour develops deeper flavors but is optional.
- Add Kalamata olives and roasted red peppers for Mediterranean flair and an extra burst of flavor.
- This salad is best eaten fresh to enjoy the creamy texture of avocado.
- Adjust salt and lemon juice to balance the flavors according to your taste.
