Description
he beauty of this chickpea feta avocado salad lies not just in its vibrant colors and bold flavors, but in its incredible versatility. Whether you’re meal prepping for a busy week, looking for a light dinner option, or need a crowd-pleasing side dish for your next gathering
Ingredients
Base Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 large ripe avocados, diced
- 8 oz feta cheese, cubed or crumbled
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
Fresh Herbs and Aromatics:
- 1/3 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 cloves garlic, minced
Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Substitution Suggestions:
For a vegan version, replace feta with vegan cheese or nutritional yeast. Those avoiding dairy can substitute with marinated artichoke hearts or sun-dried tomatoes for extra Mediterranean flavor. If you’re sensitive to onions, try using green onions or chives instead. Fresh dill works beautifully in place of mint, and canned cannellini beans can replace chickpeas for a creamier texture.
Instructions
Start by draining and rinsing your chickpeas in a fine-mesh strainer. Give them a good shake to remove excess water – you want them as dry as possible for the best texture. While they’re draining, dice your cucumber into bite-sized pieces, halve the cherry tomatoes, and slice the red onion as thinly as possible. The key to a great salad is uniform chopping, so aim for pieces that are roughly the same size for the most appealing presentation.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, and oregano. Season generously with salt and pepper – remember, this dressing needs to flavor all those hearty ingredients, so don’t be shy. Taste and adjust as needed. The dressing should be bright and tangy with a good balance of acidity and richness from the olive oil.
In a large serving bowl, combine the drained chickpeas, diced cucumber, halved tomatoes, and sliced red onion. Add the cubed feta cheese and gently fold everything together. Pour about three-quarters of the dressing over this mixture and toss gently to coat. Let this sit for a few minutes while you prepare the avocados – this brief marinating time helps the flavors meld beautifully.
Just before serving, dice your avocados and gently fold them into the salad along with the fresh herbs. Drizzle with the remaining dressing and give everything one final, gentle toss. The avocado should be added last to maintain its beautiful color and prevent mushiness. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Nutrition
- Calories: 285
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 12g