Delicious Chickpea Feta Avocado Salad
Chickpea Feta Avocado Salad Recipe
Are you looking for a nutritious and delicious salad that’s easy to make? Look no further than this Chickpea Feta Avocado Salad! Bursting with fresh flavors and a variety of textures, this salad combines creamy avocado, tangy feta cheese, and protein-packed chickpeas into one delightful dish. Perfect as a side, a light lunch, or even a main course, this salad is sure to impress anyone at your table.
Why Make This Recipe
This Chickpea Feta Avocado Salad is not just tasty; it’s also packed with health benefits. Chickpeas provide a good source of protein and fiber, while avocados offer healthy fats that keep you feeling full. The feta cheese adds a delightful tang, and the fresh herbs bring vibrant flavors. Plus, it’s customizable and can be whipped up in just a matter of minutes!
How to Make Chickpea Feta Avocado Salad
Follow these simple steps to prepare a refreshing and satisfying Chickpea Feta Avocado Salad that everyone will love.
Ingredients
- 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
- 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
Directions
- 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.
How to Serve Chickpea Feta Avocado Salad
This salad can be served in a large bowl family-style or on individual plates. For added appeal, consider adding a sprig of mint or parsley on top as a garnish. It pairs wonderfully with grilled chicken or fish for a complete meal.
How to Store Chickpea Feta Avocado Salad
If you have leftovers, you can store the salad in an airtight container in the refrigerator. To maintain the avocado’s freshness, it’s best to consume it within 1-2 days. If you plan to keep it longer, consider storing the dressing separately to avoid the salad becoming soggy.
Tips to Make Chickpea Feta Avocado Salad
- Choose ripe avocados for the best creamy texture.
- If you’re short on time, use pre-cooked or canned chickpeas.
- For extra crunch, you can add sliced cucumbers or bell peppers.
- Adjust the seasoning based on your personal preference for garlic and herbs.
Variations
Feel free to modify this salad according to your tastes! Here are some ideas:
- Swap feta cheese with goat cheese for a tangier flavor.
- Add cherry tomatoes or roasted red peppers for a pop of color and sweetness.
- Incorporate different herbs like basil or cilantro for a unique twist.
FAQs
1. Can I make this salad in advance?
Yes! While it’s best enjoyed fresh, you can prepare the salad a few hours beforehand. Just keep the dressing separate until you’re ready to serve to prevent the ingredients from getting soggy.
2. Is this salad vegan?
To make it vegan, omit the feta cheese or replace it with a plant-based cheese alternative.
3. Can I add protein to this salad?
Absolutely! Grilled chicken, cooked shrimp, or even quinoa would make excellent additions for an extra protein boost.
Enjoy your delicious Chickpea Feta Avocado Salad – a feast for the eyes and a treat for your taste buds!
Chickpea Feta Avocado Salad
Ingredients
Salad Ingredients
- 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 1 avocado, pitted and diced Choose ripe avocados for the best creamy texture.
- 4 ounces 4 ounces/115g feta cheese, crumbled Can swap with goat cheese for a tangier flavor.
- 1/2 cup 1/2 cup/75g red onion, thinly sliced
- 1/2 cup 1/2 cup/50g fresh parsley, chopped Can substitute with basil or cilantro.
- 1/4 cup 1/4 cup/25g fresh mint, chopped
Dressing
- 3 tablespoons 3 tablespoons/45ml olive oil
- 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove 1 clove garlic, minced Adjust based on personal preference.
- 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano
- to taste Salt and pepper to taste Adjust seasoning based on personal preference.
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.
