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Mediterranean Chickpea Avocado Salad

A refreshing, protein-packed salad featuring creamy avocado, nutty chickpeas, and tangy feta cheese tossed in a zesty lemon-olive oil dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 Servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cans (15oz) chickpeas rinsed and drained
  • 2 large avocados diced
  • 0.5 cup red onion thinly sliced or chopped
  • 0.5 cup feta cheese crumbled
  • 0.3 cup fresh parsley chopped
Dressing
  • 0.3 cup extra virgin olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

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

Method
 

  1. Drain and rinse the chickpeas thoroughly in a colander. Pat dry with paper towels to remove excess moisture.
  2. Dice the avocados and chop the parsley. Slice the red onion thinly (optional: soak onions in lemon juice for 5 mins to mellow flavor).
  3. In a small jar or bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
  4. In a large bowl, combine chickpeas, avocado, onion, and parsley.
  5. Pour the dressing over the salad and toss gently to coat, being careful not to mash the avocados.
  6. Sprinkle the crumbled feta cheese over the top and give a final gentle mix.
  7. Serve immediately or refrigerate for up to 1 day.

Notes

To keep avocado from browning in leftovers, press plastic wrap directly onto the surface of the salad.