Chickpea Feta Avocado Salad (Printable Version)

Protein-packed Mediterranean bowl with creamy avocado, tangy feta, chickpeas, and fresh vegetables in lemon dressing.

# What You'll Need:

→ Salad Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 ripe avocado, diced
03 - 3.5 oz feta cheese, crumbled
04 - 10 cherry tomatoes, halved
05 - ½ small red onion, thinly sliced
06 - ½ cucumber, diced
07 - 2 tablespoons fresh parsley, chopped

→ Lemon Herb Dressing

08 - 2 tablespoons extra virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - ½ teaspoon dried oregano
11 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Place chickpeas, diced avocado, crumbled feta, cherry tomatoes, red onion, cucumber, and parsley in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl or jar until emulsified.
03 - Pour dressing over salad and toss gently to combine, being careful not to mash the avocado pieces.
04 - Taste and adjust salt and pepper if needed. Serve immediately while avocado is fresh.

# Expert Advice:

01 -
  • It comes together in literally fifteen minutes with zero cooking required
  • The combination of textures and flavors keeps people coming back for seconds
02 -
  • Avocado browns quickly so dress and serve this right before eating
  • The salad tastes even better after the dressing has time to soak into the chickpeas
03 -
  • Use a vegetable peeler to shave the red onion into paper thin ribbons
  • Let the dressed salad sit for five minutes before serving to let flavors marry

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