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Chickpea Avocado Feta Salad

A refreshing, no-cook Mediterranean-style salad packed with high-protein chickpeas, creamy avocado, and tangy feta cheese.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas (15-ounce) rinsed and drained
  • 2 medium Avocados ripe but firm, cubed
  • 1 cup English Cucumber diced
  • 1 cup Cherry or Grape Tomatoes halved (optional)
  • 0.5 cup Feta Cheese crumbled
  • 0.25 cup Red Onion or Green Onion finely chopped
  • 0.25 cup Fresh Cilantro or Parsley chopped
For the Dressing
  • 3 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Fresh Lemon Juice or Lime Juice
  • 1 clove Garlic minced or pressed
  • 0.5 tsp Dried Oregano optional
  • 0.5 tsp Sea Salt to taste
  • 0.25 tsp Black Pepper to taste

Equipment

  • Large mixing bowl
  • Small whisk or jar for dressing

Method
 

  1. Rinse and drain chickpeas. Cube avocado, dice cucumber, onion, and tomatoes. Place all into a large bowl.
  2. Combine all dressing ingredients (olive oil, lemon juice, garlic, oregano, salt, pepper) in a small jar or bowl. Whisk or shake vigorously until combined.
  3. Pour two-thirds of the dressing over the salad ingredients. Gently toss to coat.
  4. Gently add the feta and avocado. Pour the remaining dressing over the top and gently fold everything together to avoid mashing the avocado.
  5. Chill for 15-20 minutes for flavors to meld. Serve cold. (For meal prep, add avocado and feta right before serving).

Notes

Use ripe but firm avocado to prevent mushiness. The lemon juice helps prevent browning. Salad is best served the day it is made.