Go Back
- 1 can (15 oz) chickpeas, thoroughly rinsed and drained - 1 large ripe avocado, diced into bite-sized pieces - 1 cup cherry tomatoes, halved for a burst of sweetness - 1 small cucumber, peeled and diced for crunch - 1/2 red onion, finely chopped for a zesty kick - 1/2 cup crumbled feta cheese for creaminess - 1/4 cup fresh parsley, finely chopped for a herbal note - 3 tablespoons extra virgin olive oil for richness - 2 tablespoons freshly squeezed lemon juice for brightness - Salt and freshly cracked black pepper to taste - 1/2 teaspoon red pepper flakes (optional, for a hint of heat) This salad is not just tasty; it is also good for you. Each serving is packed with protein, fiber, and healthy fats. Here’s a quick look at what you get per serving: - Calories: About 250 - Protein: 8g - Fiber: 10g - Healthy Fats: 15g - Carbs: 20g Chickpeas provide protein and fiber. Avocado adds healthy fats. Feta gives a creamy touch. Tomatoes, cucumber, and parsley boost vitamins and minerals. You can change things up based on what you have. Here are some options: - Use black beans instead of chickpeas for a different flavor. - Swap feta with vegan cheese for a dairy-free option. - Try lime juice in place of lemon for a new twist. - Replace red onion with green onion if you prefer a milder taste. - Use spinach instead of parsley for a different herb taste. These swaps keep the dish fresh and fun while still being healthy! {{ingredient_image_2}} Start by rinsing and draining one can of chickpeas. This helps remove extra salt and liquid. Next, grab a large bowl and add the chickpeas. Now, dice one large avocado into bite-sized pieces. Add the avocado to the bowl. Halve one cup of cherry tomatoes and add them for sweetness. Peel and dice one small cucumber for a nice crunch. Chop half a red onion finely and add it for a zesty kick. With a gentle touch, stir all the ingredients in the bowl. Be careful not to mash the avocado. You want it to stay chunky. This adds a creamy texture to the salad. Once mixed, it should look colorful and fresh. In a small bowl, whisk together three tablespoons of extra virgin olive oil and two tablespoons of freshly squeezed lemon juice. Add salt and black pepper to taste. If you like heat, toss in half a teaspoon of red pepper flakes. Whisk until everything blends together smoothly. Drizzle the dressing over the salad mixture. Gently toss the salad to coat all the ingredients without breaking the avocado. Now, fold in a quarter cup of finely chopped fresh parsley for extra freshness. Taste the salad and adjust the seasoning if needed. Let it sit at room temperature for about ten minutes. This time lets the flavors meld together nicely. Enjoy your vibrant and tasty Chickpea Feta Avocado Salad! Keeping your avocado fresh is easy. First, use lemon juice. Squeeze some over the cut avocado. The acid slows browning. If you have leftover avocado, store it in an airtight container. Place it with the pit still inside. This helps keep it green longer. Wrap it in plastic wrap if you want extra protection. Balancing flavors makes your salad shine. You want a mix of salty, sweet, and tangy. The feta adds saltiness, while the cherry tomatoes bring sweetness. The lemon juice gives a bright, tangy kick. Always taste as you go. Add a pinch of salt or a dash of pepper if needed. If you like heat, sprinkle in some red pepper flakes. This adds a nice zing! Want to save time? Prep your ingredients ahead. Chop the veggies and store them in the fridge. You can also drain your chickpeas a day early. When it’s time to make the salad, just mix everything. Another trick is to use pre-crumbled feta. This cuts down on prep time too. Enjoy your quick and tasty salad! Pro Tips Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the best creamy texture. They should yield slightly to gentle pressure when squeezed. Season Gradually: Start with a little salt and pepper, then adjust to taste. You can always add more, but it's hard to fix an overly salty dish. Experiment with Herbs: Feel free to swap parsley for other fresh herbs like cilantro or basil for a different flavor profile. Perfect for Meal Prep: This salad keeps well for a day in the fridge, making it a great option for meal prepping. Just keep the dressing separate until ready to serve! {{image_4}} You can easily boost the protein in your Chickpea Feta Avocado Salad. Here are some great choices: - Grilled Chicken: Dice cooked chicken for a hearty touch. - Shrimp: Add cooked shrimp for a seafood twist. - Tofu: Use firm tofu for a plant-based option. - Quinoa: Mix in cooked quinoa for extra fiber and protein. Each of these options adds a new flavor and texture. Try them out to fit your taste! Seasonal swaps can keep this salad fresh and exciting. Use what's in season: - Spring: Add fresh peas for a sweet crunch. - Summer: Toss in diced bell peppers for color and sweetness. - Fall: Include diced apples or pears for a sweet contrast. - Winter: Use roasted butternut squash for warmth and richness. These ingredients make the salad more fun and keep it vibrant all year round! You can make this salad vegan or dairy-free without losing flavor. Here are some swaps: - Vegan Feta: Use a plant-based feta for creaminess. - Nutritional Yeast: Sprinkle this for a cheesy flavor. - Avocado: If you want more creaminess, add more avocado. These swaps keep the essence of the dish while catering to different diets. You won't miss the dairy at all! To keep your Chickpea Feta Avocado Salad fresh, store it in an airtight container. Make sure to cover it tightly. This way, the salad lasts up to three days in the fridge. If the avocado starts to brown, you can add a splash of lemon juice. This helps keep it green and bright. I don't recommend freezing this salad. The texture of the avocado and feta changes when frozen. They become mushy and lose their charm. Instead, enjoy the salad fresh. If you have extra chickpeas, you can freeze those separately. They can easily be added to future meals. If you happen to have a small portion left, simply let it sit at room temperature for about 10 minutes. This helps it warm up slightly. Avoid using a microwave; it can ruin the creamy texture of the avocado. Always serve the salad fresh for the best taste! Yes, you can make this salad ahead of time. Prepare it and store it in the fridge. However, I suggest adding avocado just before serving. This keeps the avocado fresh and green. If the salad sits too long, the avocado can turn brown. This salad pairs well with many dishes. You can serve it with grilled chicken or fish for protein. It also goes well with pita bread or crackers for added crunch. You can use it as a side for a light lunch or dinner. To add some heat, mix in red pepper flakes. You can also use fresh jalapeños or a dash of hot sauce. Start with a little, then taste it. Adjust the spice level to fit your taste. Enjoy the kick it adds! In this blog post, we explored how to make a Chickpea Feta Avocado Salad. We discussed the complete ingredients and their nutrition. You learned how to prepare the salad step-by-step, from making the dressing to mixing it all together. Tips on keeping avocados fresh and balancing flavors help you enhance your dish. We also covered healthy variations and storage options for leftovers. With these insights, you can easily create a delicious and fresh salad any time. Enjoy your cooking!

Chickpea Feta Avocado Delight

A refreshing salad combining chickpeas, avocado, feta cheese, and fresh vegetables, dressed with a zesty lemon vinaigrette.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can (15 oz) chickpeas, thoroughly rinsed and drained
  • 1 large ripe avocado, diced into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, peeled and diced
  • 1 2 red onion, finely chopped
  • 1 2 feta cheese, crumbled
  • 1 4 fresh parsley, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • to taste salt and freshly cracked black pepper
  • 0.5 teaspoon red pepper flakes (optional)

Instructions
 

  • In a large mixing bowl, add the thoroughly rinsed and drained chickpeas. Then, gently fold in the diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
  • With a light touch, stir the ingredients together, being careful not to mash the avocado.
  • Crumble the feta cheese evenly over the top of the salad.
  • In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, black pepper, and red pepper flakes (if using) until well combined.
  • Drizzle the dressing over the salad mixture, then gently toss all the ingredients together.
  • Carefully fold in the finely chopped parsley for an added layer of freshness.
  • Sample the salad and adjust the seasoning with additional salt or pepper as needed.
  • Allow the salad to sit at room temperature for about 10 minutes before serving.

Notes

Letting the salad rest allows the flavors to meld beautifully.
Keyword avocado, chickpeas, feta, healthy, salad