Chickpea Feta Avocado Salad (Printable)

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

# What You Need:

→ Salad Components

01 - 1 can (14 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 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

# Directions:

01 - In a large mixing bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, halved cherry tomatoes, sliced red onion, diced cucumber, and chopped parsley. Toss gently to distribute ingredients evenly.
02 - In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper until emulsified and well combined.
03 - Drizzle the lemon dressing over the salad mixture. Using salad servers or a large spoon, gently toss to coat all ingredients while taking care not to mash the avocado pieces.
04 - Taste the salad and adjust salt or pepper seasoning as needed. Serve immediately at room temperature for optimal flavor and texture.

# Expert Tips:

01 -
  • This comes together in literally fifteen minutes, which means you can actually eat something good on busy weekdays
  • The creamy avocado and salty feta combo is so addictive, my kids now request it instead of pizza
02 -
  • This salad does not keep well overnight thanks to the avocado, so plan to eat it all the same day
  • The lemon juice helps prevent the avocado from browning, but it still starts to look sad after a few hours
03 -
  • Let the salad sit for five minutes after tossing to let the flavors meld together
  • Room temperature ingredients taste better than cold ones straight from the fridge

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