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A vibrant Chickpea Feta Avocado Salad with cherry tomatoes and red onion in a white bowl, ready to eat.

Chickpea Feta Avocado Salad

A vibrant, satisfying salad featuring hearty chickpeas, creamy avocado, and salty feta cheese. Tossed with crisp cucumber and red onion in a zesty lemon vinaigrette, this no-cook meal is packed with texture and flavor, making it a perfect quick lunch or a refreshing side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large ripe avocado, diced
  • 1/2 cup crumbled feta cheese
  • 1 medium English cucumber, diced
  • 1/4 large red onion, finely diced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice from about 1 large lemon
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large mixing bowl
  • Small bowl or glass jar with a lid
  • Whisk
  • Chef's knife
  • Cutting board
  • Can opener
  • Colander
  • Measuring cups
  • Measuring spoons
  • Rubber spatula or large spoon

Method
 

  1. In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lemon juice, honey (or maple syrup), and dried oregano. Add a pinch of salt and pepper. Whisk or shake vigorously until the dressing is emulsified. Set aside.
  2. In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, finely diced red onion, and chopped parsley.
  3. Add the crumbled feta cheese to the bowl with the vegetables and chickpeas. Toss lightly to combine.
  4. Gently add the diced avocado to the bowl. Use a rubber spatula to fold it in, being careful not to mash it.
  5. Pour about three-quarters of the prepared vinaigrette over the salad. Toss gently until everything is lightly coated. Taste and add more dressing, salt, or pepper as needed. Serve immediately for the best texture.

Notes

For best results, use a block of feta packed in brine and crumble it yourself. To keep the salad fresh, especially the avocado, dress it just before serving. The acidity of the fresh lemon juice is crucial for both flavor and preventing the avocado from browning. For variations, try adding halved cherry tomatoes, Kalamata olives, or toasted pepitas for crunch. This salad can be served on its own, stuffed in a pita, or as a side dish with grilled chicken or fish.