Chickpea Feta Avocado Salad Recipe
This Chickpea Feta Avocado Salad Recipe is the perfect balance of creamy, fresh, and tangy. With chickpeas, avocado, feta, tomatoes, and lemon, it’s quick and delicious!
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Small bowl (for dressing)
- Spoon or salad tongs
Ingredients
- 2 cups canned chickpeas drained and rinsed
- 1 large avocado diced
- 150 g feta cheese crumbled or cubed
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Optional additions:
- Cucumber for extra crunch
- Chili flakes for a bit of heat
Instructions
Step 1: Prepare the Ingredients
- Drain and rinse the chickpeas thoroughly. Dice the avocado, halve the cherry tomatoes, and slice the onion thinly.
Step 2: Make the Dressing
- In a small bowl, mix olive oil, lemon juice, salt, and black pepper. Stir well until combined.
Step 3: Combine the Salad
- In a large bowl, add chickpeas, avocado, tomatoes, onion, and feta cheese.
Step 4: Toss Gently
- Pour the dressing over the salad and mix gently. Be careful not to mash the avocado.
Step 5: Garnish and Serve
- Sprinkle fresh parsley on top and serve immediately.
Notes
- Use ripe but firm avocado to avoid mushiness
- Rinse chickpeas well to remove any canned taste
- Add dressing just before serving for freshness
- Taste and adjust seasoning at the end