Fresh Chickpea Feta Avocado Salad: Tangy & Creamy (Print Version)

Fresh Chickpea Feta Avocado Salad is your vibrant, easy go-to! This tangy, creamy recipe delivers a refreshing, satisfying lunch youll crave.

# 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, Gluten-Free

# Ingredients:

→ Salad Stars

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

→ Zesty Dressing

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

→ Fresh Finishing Touch

12 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, get those chickpeas rinsed and drained really well. I usually dump them into a colander and give them a good rinse under cold water until no more foam appears, then let them sit for a few minutes to truly drain. While they’re doing their thing, dice your cucumber, halve your cherry tomatoes, and finely mince that red onion. I sometimes feel like a master chef during this part, even if my chopping skills are, shall we say, rustic!
02 - This is where you gotta be quick! Right before you're ready to mix, halve and pit your avocados. I usually score the flesh into cubes while it's still in the skin, then scoop it out with a spoon. If you do this too early, you'll end up with brown avocado, and nobody wants that in their Fresh Chickpea Feta Avocado Salad. I've definitely made that mistake before, thinking I could get ahead, only to find sad, oxidized avocado later. Oops.
03 - In a small bowl or a jar, whisk together your extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper. Give it a good whisk until it's emulsified and looks slightly creamy. Taste it! Does it need more lemon? More salt? This is your moment to adjust it to your liking. I’m a big fan of extra lemon, personally; it just makes the whole Fresh Chickpea Feta Avocado Salad sing.
04 - In a large mixing bowl, gently combine the rinsed chickpeas, chopped cucumber, halved cherry tomatoes, and minced red onion. Add the crumbled feta cheese. I always make sure my bowl is big enough so I don't accidentally spill half the ingredients on the counter, which, let's be real, has happened more times than I care to admit.
05 - Pour about two-thirds of your zesty dressing over the salad ingredients. Add the chopped avocado and then gently toss everything together. You want to coat everything without mashing the avocado into oblivion. If it feels a little dry, add the rest of the dressing. The Fresh Chickpea Feta Avocado Salad should look vibrant and well-coated.
06 - Finally, sprinkle generously with fresh chopped parsley. Give it one last gentle toss or just let the parsley sit pretty on top. I love seeing all those colors together – it just smells so fresh and inviting! This Fresh Chickpea Feta Avocado Salad is best served immediately, but it does hold up pretty well for a bit if you need to transport it. Enjoy your delicious, homemade creation!

# Notes:

01 - Don't skip rinsing the chickpeas, seriously. It makes a difference in flavor and texture.
02 - This salad actually tastes better after an hour in the fridge, letting the flavors mingle properly.
03 - If you're making this ahead, add the avocado right before serving to keep it from browning.
04 - A sprinkle of chili flakes adds a nice little kick if you're feeling spicy.

# Equipment Needed:

01 - Large mixing bowl
02 - colander
03 - whisk
04 - measuring spoons and cups
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

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

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