Chickpea Feta Avocado Salad
There is something so refreshing about a bowl of Chickpea Feta Avocado Salad. It’s vibrant, creamy, and packed with flavor, making it perfect for any meal. This salad comes together in minutes and is always a hit at my table.
Equipment
- 1 Large bowl
- 1 Small bowl
Ingredients
- 1 can chickpeas rinsed and drained
- 1 large avocado diced
- 0.5 cup feta cheese crumbled
- 1 cup cherry tomatoes halved
- 0.25 cup red onion finely diced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- In a large bowl, add the rinsed chickpeas, diced avocado, crumbled feta, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine, making sure the avocado cubes stay whole.
- Serve immediately as a main or side, or chill for 10–15 minutes for an extra cool bite.
Notes
Store any leftovers in an airtight container in the fridge for up to 2 days. Salad is best enjoyed cold. For a dairy-free version, omit the feta or substitute crumbled goat cheese. Add cucumber, spinach, or toasted seeds for variations.