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Chickpea Feta Avocado Salad

Chickpea Feta Avocado Salad

This Chickpea Feta Avocado Salad is a vibrant, satisfying, and incredibly fast meal that comes together in about 15 minutes. It's a perfect blend of creamy avocado, salty feta, protein-packed chickpeas, and fresh herbs, all tossed in a zesty lemon-garlic vinaigrette. This no-cook, gluten-free recipe is ideal for a light meal or a hearty side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • One 15-ounce (425g) can Canned Chickpeas, drained and rinsed
  • One ripe avocado, pitted and diced
  • Four ounces (115g) of crumbled feta cheese
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (50g) of chopped fresh parsley
  • 1/4 cup (25g) of chopped fresh mint
  • 3 tablespoons (45ml) of good-quality olive oil
  • 2 tablespoons (30ml) of freshly squeezed lemon juice
  • 1 minced garlic clove
  • 1/2 teaspoon (2.5ml) of dried oregano
  • Salt and pepper to your liking

Equipment

  • Large bowl
  • Small bowl or glass jar with lid
  • Whisk
  • Large spoon or spatula

Method
 

Instructions
  1. In a large bowl, add your drained and rinsed chickpeas, the diced avocado, crumbled feta cheese, and thinly sliced red onion. Top it all off with the freshly chopped parsley and mint. Give everything a very gentle stir just to get it acquainted.
  2. In a separate small bowl or a glass jar with a lid, combine the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Whisk it vigorously or, if using a jar, shake it well until the dressing is emulsified and slightly thickened. Season with a good pinch of salt and a few cracks of black pepper.
  3. Pour the lemon-garlic dressing over the ingredients in the large bowl. Use a large spoon or spatula to gently fold everything together. The goal is to coat all the ingredients evenly without breaking down the feta or mashing the avocado.
  4. You can serve the salad immediately to enjoy the contrast of the crisp onion and creamy avocado. If you have a little extra time, letting it chill in the refrigerator for about 15-20 minutes can allow the flavors to meld together even more beautifully.

Notes

Use a ripe but firm avocado and fresh lemon juice for the best results. If the red onion is too sharp, soak the slices in cold water for 10 minutes to mellow the flavor. You can substitute chickpeas with white beans, feta with goat cheese, or add other vegetables like cucumber or bell peppers. To make it a main course, add grilled chicken, shrimp, or salmon. The salad is best assembled just before serving to prevent the avocado from browning.