Refreshing Chickpea Feta Avocado Salad: Bright, Zesty & Easy (Print Version)

Whip up a vibrant Refreshing Chickpea Feta Avocado Salad! It's a simple, zesty dish packed with flavor and perfect for a light meal or potluck. So easy!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 (15-ounce) can chickpeas, drained and rinsed
02 - 2 ripe avocados, cubed
03 - 4 ounces feta cheese, crumbled
04 - 1 English cucumber, diced
05 - 1 pint cherry tomatoes, halved
06 - 1/4 red onion, finely diced

→ Zesty Dressing

07 - 1/4 cup extra virgin olive oil
08 - 3 tablespoons fresh lemon juice
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper, or to taste

→ Fresh Herbs & Finishing Touches

13 - 1/4 cup fresh parsley, chopped
14 - 2 tablespoons fresh mint, chopped (optional)

# Instructions:

01 - First things first, grab those canned chickpeas. Drain them well, like really, *really* well, and give them a good rinse under cold water. I usually let them sit in a colander for a few minutes to get rid of any excess liquid – trust me, nobody wants a watery salad. While they're drying, get chopping! Dice your cucumber, halve those cherry tomatoes, and finely mince that red onion. Oh, and don't forget to chop your fresh parsley and mint, if you're using it.
02 - This is where things can get a little messy, but it's worth it for the creamy goodness. Halve your ripe avocados, remove the pit (a spoon works wonders here!), and then carefully scoop out the flesh. I like to cube them right in the skin before scooping to make it easier. Be gentle, though; a squashed avocado is a sad sight! I've definitely mushed a few in my time trying to rush this step, oops, so take your time.
03 - In a large mixing bowl, gently combine the drained chickpeas, diced cucumber, halved cherry tomatoes, and the finely diced red onion. I usually give it a little toss with my hands (clean ones, of course!) just to make sure everything is mingling nicely. This is the heart of our refreshing chickpea salad, so make sure it looks vibrant and colorful.
04 - In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper. Give it a good shake or whisk until it's all emulsified and looks slightly creamy. Taste it! This is your chance to adjust the seasonings. I always add a tiny bit more lemon because I'm a sucker for that bright tang, it just sings.
05 - Pour the dressing over the chickpea and veggie mixture. Now, here's the crucial part: add your crumbled feta cheese and the cubed avocado. Gently, *gently* fold everything together. You don't want to mash the avocado into oblivion, just coat everything lightly. I find a rubber spatula works best for this to avoid avocado destruction and keep those beautiful cubes intact.
06 - Finally, stir in your freshly chopped parsley and mint (if you're using it). Give the Refreshing Chickpea Feta Avocado Salad one last gentle toss. I usually like to let it chill in the fridge for about 15-20 minutes before serving. It just allows the flavors to meld and become even more amazing. A quick taste test before serving is always a good idea, just in case it needs another pinch of salt or a squeeze of lemon!

# Notes:

01 - Always dry your chickpeas thoroughly for a non-watery salad.
02 - To keep avocado from browning, add it just before serving or toss with extra lemon juice.
03 - Try adding a pinch of red pepper flakes to the dressing for a subtle kick.
04 - This salad is fantastic tucked into pita bread for a quick lunch.

# Equipment Needed:

01 - Large mixing bowl
02 - small bowl/jar
03 - whisk
04 - cutting board
05 - sharp knife
06 - colander
07 - rubber spatula

# Nutrition (Per Serving):

Calories: 350 calories
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 10g

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