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Chickpea Feta Avocado Salad with fresh ingredients in a colorful bowl

Chickpea Feta Avocado Salad

A bright and easy Mediterranean salad with creamy avocado, tangy feta, and hearty chickpeas, perfect for busy nights or sunny lunches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pantry Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 tablespoons olive oil Use good quality for depth
  • 2 tablespoons lemon juice, freshly squeezed Bottled works in a pinch but lacks brightness
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
Fresh Ingredients
  • 1 large avocado, pitted and diced Choose slightly firm for best texture
  • 4 ounces feta cheese, crumbled Choose a block for better texture
  • 1/2 cup red onion, thinly sliced Soak in water to mellow raw bite if desired
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped

Method
 

Preparation
  1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Fold gently to avoid mashing the avocado.
  2. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
  3. Pour the dressing over the salad ingredients and gently toss until everything is well coated. Let it rest for a minute, then toss again just before serving.
Serving
  1. Serve immediately or chill for later. Dress only half the salad if storing to preserve the avocado's texture.

Notes

For added flavor, consider toasting the herbs and using a pinch of flaky sea salt before serving. The salad can be dressed with extra veggies or spice for variation.