Chickpea Feta Avocado Salad
A comforting salad combining creamy avocado, tangy feta, and hearty chickpeas, perfect for quick dinners and festive gatherings.
Ingredients
Salad Ingredients
- 2 cans chickpeas, drained and rinsed hearty protein and fiber
- 2 ripe avocados, diced creamy texture and healthy fats
- 1 cup crumbled feta cheese salty, tangy contrast; use dairy-free feta for a vegan swap
- 1 medium cucumber, diced crisp freshness
- 1 pint cherry tomatoes, halved sweet acidity
- 1 small red onion, finely chopped sharpness and crunch
- 1/4 cup fresh parsley, chopped bright herbaceous note (substitute cilantro if you prefer)
Dressing Ingredients
- 3 tablespoons extra virgin olive oil for richness; swap with avocado oil for a neutral taste
- 3 tablespoons juice of 1 large lemon lively acidity; lime works too for a twist
- 1 teaspoon Dijon mustard emulsifies the dressing; use grainy mustard for texture
- 1/2 teaspoon honey or maple syrup balances the lemon (omit for strict vegan)
- to taste salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika optional for warmth
- a pinch red pepper flakes optional for heat
Instructions
Preparation
- In a large mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until the dressing is smooth and glossy.
- Add the drained chickpeas to the bowl and toss to coat them in the dressing.
- Fold in diced cucumber, cherry tomatoes, and chopped red onion.
- Gently stir in crumbled feta and chopped parsley, then taste and adjust salt and pepper.
- Carefully fold in diced avocado last to retain its shape.
- Let the salad sit for 5 to 10 minutes before serving to allow the flavors to mingle.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, store the dressing separately and combine before serving if keeping more than a few hours. Not recommended for freezing due to texture changes.