Fresh Chickpea Feta Avocado Salad (Print Version)

Fresh Chickpea Feta Avocado Salad recipe! A light, zesty, and satisfying meal. My personal take on a quick, healthy salad with creamy avocado and tangy feta.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Salad Base

01 - 1 (15-ounce) can chickpeas, rinsed and drained
02 - 1 English cucumber, diced
03 - 1/2 red onion, finely diced
04 - 1 red bell pepper, diced

→ Creamy Additions

05 - 4 ounces feta cheese, crumbled
06 - 1 large ripe avocado, diced

→ Zesty Dressing

07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper, or to taste

→ Finishing Touches

13 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, let's get those veggies ready. Drain and rinse your canned chickpeas really well – I mean, *really* well, until there are no bubbles. Then, dice your cucumber, red onion, and red bell pepper into small, bite-sized pieces. I find about a quarter-inch dice is perfect here. This is where I usually get distracted by a podcast and almost chop off a finger, so stay focused! You want everything roughly the same size so you get a bit of everything in each spoonful.
02 - In a small bowl, whisk together your extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper. Give it a good whisk until it's all emulsified and looks slightly creamy. Taste it! Does it need more lemon? A pinch more salt? This is your chance to make it yours. I once forgot the salt entirely and had to mix it in after, which was a bit of a mess. Learn from my oops moments!
03 - Grab a large mixing bowl – you'll need room! Add your rinsed chickpeas, diced cucumber, red onion, and red bell pepper. Pour about two-thirds of your dressing over the mixture. Give it a gentle toss to make sure everything is coated. Honestly, the smell of the oregano and lemon hitting the fresh veggies is just delightful at this stage. You can already tell this Chickpea Feta Avocado Salad is going to be good!
04 - Now for the stars of the show! Gently crumble in your feta cheese. Then, carefully dice your avocado and add it to the bowl. I like to do this step last to prevent the avocado from getting too mushy or browning. Be super gentle when you toss it this time, just enough to incorporate the feta and avocado without turning them into a paste. I've been a little too enthusiastic before, and let's just say it wasn't pretty.
05 - Chop up your fresh parsley and sprinkle it generously over the salad. Give it one last, very gentle toss. At this point, I always sneak a little taste. It's crucial for quality control, you know? If it needs a little more dressing, now's the time to add the rest. Sometimes, depending on the size of my veggies, I hold back a bit of dressing, sometimes I use it all! Kitchen chaos, but it works.
06 - For the best flavor, cover the bowl and pop your Chickpea Feta Avocado Salad in the fridge for at least 15-20 minutes. This lets all those delicious flavors meld together. It's still good right away, but a little chill time just makes it sing. When you pull it out, it should look vibrant, smell fresh, and taste like pure sunshine. Perfection, if I do say so myself!

# Notes:

01 - Always rinse canned chickpeas thoroughly; it truly makes a difference in flavor and texture.
02 - Don't over-mix once the avocado is in, or you'll end up with guacamole salad – I've been there!
03 - A little chill time (15-20 mins) in the fridge lets the flavors of this Chickpea Feta Avocado Salad really sing.
04 - For a seasonal twist, add some diced cherry tomatoes in the summer for extra juiciness.

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - cutting board
04 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 380 kcal
Total Fat: 28g
Total Carbohydrate: 27g
Protein: 12g

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