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Looking for a fresh and delicious meal that’s not only satisfying but also bursting with flavor? Look no further than Chickpea Feta Avocado Salad! This vibrant dish is perfect for warm weather, potlucks, or even as a quick lunch option. With a delightful mix of creamy avocado, tangy feta, and versatile chickpeas, it strikes the perfect balance between healthy and indulgent.
Why You’ll Love This Chickpea Feta Avocado Salad:
- Flavor Explosion: The combination of fresh herbs and sharp feta creates an irresistible taste.
- Quick and Easy: This salad comes together in about 15 minutes—perfect for a busy lifestyle.
- Meal Prep Friendly: Make it ahead of time and enjoy it throughout the week for lunch or dinner.
- Nutritious and Filling: Packed with protein from chickpeas and healthy fats from avocado, it keeps you satisfied.
- Family-Friendly: Kids and adults alike will love the bright flavors and crunchy textures.
Ingredients Needed:
For the salad:
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped
- 1/4 cup/25g fresh mint, chopped
For the dressing:
- 3 tablespoons/45ml olive oil
- 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Step-by-Step Instructions:
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
Serving Suggestions Chickpea Feta Avocado Salad
This salad is fantastic on its own, but it also pairs wonderfully with grilled chicken, shrimp, or alongside a warm piece of pita bread. For an added twist, serve it over a bed of mixed greens for a complete meal.
Tips for Success with Chickpea Feta Avocado Salad
- Fresh Ingredients: Opt for ripe avocados and fresh herbs to enhance the flavor.
- Gently Toss: Take care when mixing the salad to prevent the avocado from mashing.
- Adjust Seasoning: Taste your salad before serving and adjust the salt, pepper, or lemon juice as needed.
- Storage: If preparing in advance, keep the dressing separate until ready to eat to avoid sogginess.
- Customization: Feel free to add other veggies like bell peppers or cucumbers for extra crunch.
Variation
For a heartier version, include cooked quinoa or farro for additional texture and nutrition. You can also swap feta for goat cheese if you prefer a different flavor profile.
FAQs
1. Can I use canned chickpeas for this salad?
Yes, using canned chickpeas is a great time-saver! Just make sure to drain and rinse them before adding.
2. How long does this salad last in the fridge?
It’s best enjoyed fresh, but if stored in an airtight container, it can last for up to 2 days. Add extra dressing or fresh herbs before serving.
3. Is this salad suitable for meal prep?
Absolutely! It’s perfect for meal prep. Just keep the dressing separate until you’re ready to eat to maintain freshness.
Ingredients
For the Salad
- 1 15-ounce can chickpeas, drained and rinsed
- 1 whole avocado, pitted and diced Opt for a ripe avocado for best flavor
- 4 ounces feta cheese, crumbled
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped Use fresh parsley for best flavor
- 1/4 cup fresh mint, chopped Use fresh mint for best flavor
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed Freshly squeezed for best flavor
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- to taste salt and pepper Adjust seasoning as needed
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
