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Chickpea Avocado Salad

A vibrant, protein-packed salad featuring nutty chickpeas, creamy avocado, sharp red onion, and salty feta cheese tossed in a zesty lemon-herb dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cans chickpeas (garbanzo beans) rinsed and drained
  • 2 large avocados diced into chunks
  • 0.5 cup red onion thinly sliced or chopped
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Chef's Knife
  • Cutting Board
  • Colander

Method
 

  1. Drain and rinse the chickpeas thoroughly under cold water. Shake off excess liquid.
  2. In a large bowl, combine the chickpeas, sliced red onion, and chopped parsley.
  3. In a small jar or bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
  4. Pour the dressing over the chickpea mixture and toss well to coat the beans.
  5. Add the diced avocado and crumbled feta cheese last.
  6. Gently fold the salad together to avoid mashing the avocado.
  7. Taste and adjust seasoning with more salt or lemon if needed. Serve immediately.

Notes

To reduce the bite of the red onion, soak the slices in ice water for 10 minutes before adding to the salad.