Spring is finally here and your body is likely craving something fresh and light. This Chickpea Feta Avocado Salad is the perfect way to welcome the warmer weather. It is bright, filling, and ready in just a few minutes.
It is the ultimate solution for those days when you want a healthy reset. You get plenty of protein without any heavy cooking. This dish feels like a breath of fresh air on your plate.
Why You’ll Love This Recipe
You will love how fast this recipe comes together on a busy afternoon. It is a protein-packed powerhouse that keeps you full for hours. The creamy avocado balances the salty feta cheese perfectly in every bite.
This salad is ideal for a quick spring lunch or a simple side dish. You do not even need to turn on your stove or oven. It is budget-friendly and uses simple ingredients you likely have right now.
Simple Cooking Steps
This recipe is as simple as it gets for any home cook. You just whisk the dressing, chop your veggies, and stir everything together. It is a great way to practice your basic knife skills safely.
Even a total beginner can master this dish on the first try. There are no complicated techniques or fancy equipment needed here. You will feel like a kitchen pro in under fifteen minutes.
Ingredients You’ll Need
These fresh ingredients create a beautiful mediterranean-inspired bowl that looks as good as it tastes.
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 large ripe avocados, cubed
- 4 oz crumbled feta cheese
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro or parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
Step-by-Step Directions
- In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.
- In a large salad bowl, combine the rinsed chickpeas, diced red onion, and chopped herbs.
- Pour the dressing over the chickpea mixture and toss well to ensure even coating.
- Add the cubed avocado and crumbled feta cheese to the bowl.
- Gently fold the avocado and feta into the salad using a spatula to prevent the avocado from mashing.
- Adjust seasoning to taste and serve immediately or chill for up to 30 minutes.
Best Ways to Enjoy It
Serve this in a big bowl for a beautiful family dinner. It looks stunning on a sunny patio table during a weekend brunch. Pair it with warm pita bread or crunchy crackers for extra texture.
You can also scoop it over a bed of fresh baby spinach. It makes a wonderful meal prep option for your work week. Pack it into containers and enjoy a stress-free lunch every day.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator. This salad stays fresh and delicious for about two days. The lemon juice dressing helps keep the avocado from turning brown too quickly.
If you are making this ahead, wait to add the avocado. Stir the avocado in just before you are ready to eat. This keeps the texture perfectly creamy and the colors bright and inviting.
Tips for Best Results
- Rinse your chickpeas thoroughly to remove any excess canning liquid or salt.
- Use a ripe but firm avocado so the cubes hold their shape.
- Don’t skip the fresh lemon juice as it brightens all the flavors.
- Fold the ingredients gently to keep the feta from becoming a paste.
- Add a pinch of red pepper flakes if you enjoy a little heat.
- Let the salad sit for ten minutes to let the flavors meld.
- This is a perfect potluck dish because it travels so easily.
Easy Flavor Ideas
- Swap the cilantro for fresh dill for a classic Greek flavor.
- Add diced English cucumbers for extra crunch and cool hydration.
- Toss in some grilled chicken or shrimp for even more protein.
- Use lime juice and cumin for a delicious Mexican-inspired twist.
Common Questions
Can I use dried chickpeas instead of canned?
Yes, you certainly can use dried chickpeas for this recipe. Just make sure to soak and boil them until they are tender. Two cans are roughly equal to three cups of cooked chickpeas.
How do I keep the avocado from browning?
The acid in the lemon juice dressing is your best friend here. It naturally slows down the oxidation process that turns avocados brown. Keep the salad tightly sealed to minimize air exposure.
I hope this fresh salad brings a little bit of spring sunshine to your kitchen today. It is such a simple way to nourish your body and feel your best.
— Katie Wood
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 large ripe avocados, cubed
- 4 oz crumbled feta cheese
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro or parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic , minced
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
Instructions
- In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.
- In a large salad bowl, combine the rinsed chickpeas, diced red onion, and chopped herbs.
- Pour the dressing over the chickpea mixture and toss well to ensure even coating.
- Add the cubed avocado and crumbled feta cheese to the bowl.
- Gently fold the avocado and feta into the salad using a spatula to prevent the avocado from mashing.
- Adjust seasoning to taste and serve immediately or chill for up to 30 minutes.
