Chickpea Feta Avocado Salad (Print Version)
Protein-packed Mediterranean bowl with creamy avocado, tangy feta, and hearty chickpeas in zesty lemon dressing.
# Recipe Ingredients:
→ Salad Base
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 pepper to taste
# Directions:
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 - Drizzle dressing over salad and toss gently to coat evenly while keeping avocado pieces intact.
04 - Taste and adjust seasoning with additional salt or pepper as needed. Serve immediately while fresh.
# Expert Advice:
01 -
- Its the kind of salad that actually fills you up without making you feel heavy afterward
- You probably have half these ingredients in your pantry right now waiting to become something delicious
02 -
- The avocado will start to brown if this sits too long, so plan to eat it within an hour of dressing
- Chilling the salad dulls the flavors, so room temperature is actually better here
03 -
- Rinse your chickpeas thoroughly under cold water to remove the canning liquid
- Let the dressed salad sit for five minutes before eating to let flavors meld