Chickpea Feta Avocado Salad (Print Version)

Protein-packed Mediterranean salad with chickpeas, creamy avocado, and tangy feta in a zesty lemon dressing.

# What You Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - ½ cup cucumber, diced
05 - 3.5 oz feta cheese, crumbled
06 - ¼ small red onion, thinly sliced
07 - 2 tbsp fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tsp red wine vinegar
11 - ½ tsp dried oregano
12 - Salt and black pepper, to taste

# Directions:

01 - In a large salad bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, crumbled feta cheese, thinly sliced red onion, and chopped fresh parsley.
02 - In a small mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper until the dressing is fully emulsified.
03 - Pour the dressing over the salad ingredients and gently toss using salad tongs or a large spoon, taking care to keep the avocado cubes intact.
04 - Serve immediately at room temperature, or refrigerate for up to 1 hour before serving to allow the flavors to meld together.

# Expert Tips:

01 -
  • Zero cooking means you can make this even when your stove feels like the enemy on a hot day.
  • The combination of creamy avocado and salty feta with the lemon dressing is genuinely addictive and you will want to eat the entire bowl.
02 -
  • The avocado will brown if this sits for more than a few hours so if you are making it ahead keep the avocado separate and add it right before serving.
  • Tossing too aggressively will turn the avocado into guacamole which is still delicious but defeats the purpose of a chunky salad.
03 -
  • If your avocado is slightly underripe dice it first and let it sit in the lemon juice for ten minutes which helps soften it and starts the marination process early.
  • Double the dressing recipe and keep the extra in a jar in the fridge because you will want it for every salad you make this week.

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