Chickpea Feta Avocado Salad (Print View)
Protein-packed Mediterranean salad with chickpeas, avocado, feta, and a zesty lemon dressing. Ready in 15 minutes.
# What You Need:
→ Vegetables & Legumes
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 large avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - ¼ small red onion, finely chopped
06 - 2 cups baby spinach or mixed greens
→ Dairy
07 - 3.5 oz feta cheese, crumbled
→ Fresh Herbs
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh mint, chopped (optional)
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 1½ tbsp fresh lemon juice
12 - 1 tsp honey or maple syrup
13 - ½ tsp dried oregano
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a large salad bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and baby spinach or mixed greens.
02 - Scatter the crumbled feta cheese, chopped parsley, and mint over the vegetable mixture.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey or maple syrup, dried oregano, salt, and freshly ground black pepper until well emulsified.
04 - Drizzle the dressing over the salad and gently toss until all ingredients are evenly coated, taking care not to mash the avocado.
05 - Transfer to serving plates immediately. Garnish with additional herbs or extra crumbled feta if desired.
# Expert Hints:
01 -
- The creamy avocado and salty feta create a texture contrast so satisfying you will forget you are eating something healthy.
- It comes together in fifteen minutes flat, which is faster than deciding what to order for delivery.
02 -
- Avocado browns quickly once cut, so dice it last and add a squeeze of extra lemon juice if you are not serving immediately.
- Wet chickpeas dilute the dressing, so drain and rinse them thoroughly and pat them dry with a clean towel.
03 -
- Salting the diced cucumber for five minutes and patting it dry before adding it prevents the salad from getting watery at the bottom of the bowl.
- Using block feta instead of pre-crumbled gives you creamier, more irregular pieces that melt into the dressing in the most satisfying way.