Fresh Chickpea Feta Avocado Salad for Busy Weekdays
A fresh, protein-packed Mediterranean salad with creamy avocado, tangy feta, and hearty chickpeas. Ready in just 15 minutes with no cooking required, perfect for busy weekdays, meal prep, or light summer dinners. This filling salad keeps you satisfied for hours!
Ingredients
Salad Ingredients:
- 2 cans chickpeas 15 oz each, drained and rinsed
- 2 ripe avocados diced
- 1 cup feta cheese crumbled
- 1 English cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/4 cup fresh parsley chopped
Dressing Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes optional
Instructions
- Drain and rinse chickpeas thoroughly in a colander. Shake well to remove excess water, then transfer to a large mixing bowl.
- Cut avocados in half, remove pits, and score flesh in a crosshatch pattern. Scoop out cubes with a spoon and add to bowl.
- Add diced cucumber, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped parsley to the bowl with chickpeas and avocado.
- In a small jar with lid, combine olive oil, lemon juice, minced garlic, oregano, salt, pepper, and red pepper flakes. Shake vigorously for 15 seconds until emulsified.
- Pour dressing over salad and gently fold together with a spoon using a lifting motion to coat everything without mashing the avocado.
- Let salad rest for 10 minutes if time allows, then taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately or refrigerate.
Notes
Make it Heartier: Serve over cooked quinoa, farro, or mixed greens. Add canned tuna or a hard-boiled egg for extra protein.
Crispy Option: For added texture, roast drained chickpeas with olive oil at 400°F for 20-25 minutes until crispy, then cool before adding to salad.
Onion Tip: If raw onion is too sharp, soak sliced onion in cold water for 10 minutes, then drain well before adding.
Dressing: Double the dressing recipe and store extra in the fridge for up to a week. Use on other salads, roasted vegetables, or as a chicken marinade.