Short Description

A bright, nutritious salad combining chickpeas, creamy avocado, salty feta, and fresh herbs—tossed in a lemon‑garlic oregano vinaigrette.

Why You’ll Love This Recipe

Luscious, creamy avocado balanced with salty feta and hearty chickpeas
Fresh parsley and mint bring brightness and texture
Fast and easy—no cooking required
Full of protein, healthy fats, and vibrant flavor—great for lunch, light dinner, or side dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (15‑ounce / 425 g) can chickpeas, drained and rinsed
1 avocado, pitted and diced
4 ounces / 115 g feta cheese, crumbled
½ cup / 75 g red onion, thinly sliced
½ cup / 50 g fresh parsley, chopped
¼ cup / 25 g fresh mint, chopped
3 tablespoons / 45 ml olive oil
2 tablespoons / 30 ml lemon juice, freshly squeezed
1 clove garlic, minced
½ teaspoon / 2.5 ml dried oregano
Salt and pepper, to taste

Directions

In a large bowl, combine the drained and rinsed chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint.
In a small bowl or jar, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, and season with salt and pepper.
Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
Serve immediately, or chill for later to let flavors meld.

Servings And Timing

Serves: 2–4 (depending on portion size—about 1 to 1½ cups per serving)
Prep Time: ~10 minutes
Chill Time (optional): 15–30 minutes for flavors to meld

Variations

Add halved cherry tomatoes for extra color and sweetness.
Stir in sliced cucumber or diced bell pepper for crunch.
Swap dried oregano for a teaspoon of chopped dill or basil.
Add a splash of red wine vinegar or apple cider vinegar in addition to lemon juice for extra tang.
For a spicy twist, mix in a pinch of red pepper flakes or chopped jalapeño.

Storage/Reheating

To Store: Refrigerate leftovers in an airtight container. Best enjoyed within 1‑2 days, before avocado darkens and feta softens.
To Refresh: If avocado darkens, stir in a dash of lemon juice before serving again. No reheating needed—serve chilled or at room temperature.

FAQs

What kind of chickpeas should I use?

Use canned chickpeas that are well rinsed. You can also cook dried chickpeas until tender if preferred.

How do I prevent avocado from browning?

Toss the avocado with a little lemon juice before combining with other ingredients, and store salad air‑tight in the fridge.

Can I make this salad ahead of time?

Yes—assemble up to 1 day ahead, but add avocado just before serving if you want it to stay fresh.

Can I use fresh herbs instead of dried oregano?

Absolutely. Fresh dill, basil, or oregano all lend wonderful flavor—just adjust quantities to taste.

Is this salad vegetarian?

Yes, it’s a vegetarian dish and naturally gluten‑free.

Can I add protein?

For more protein, toss in grilled chicken, cooked shrimp, or hard‑boiled eggs.

How do I make it vegan?

Substitute feta with a plant‑based cheese, or omit cheese and add toasted seeds or nuts for texture.

What kind of dressing is that?

A simple vinaigrette made from olive oil, lemon juice, garlic, oregano, and salt and pepper.

Can I add grains?

Yes—serve over or mix in cooked quinoa, farro, or couscous for added bulk and texture.

How should I adjust the salt?

Because feta is salty, start with a small amount and taste before adding more. Adjust to preference.

Conclusion

This Chickpea Feta Avocado Salad is a fresh, satisfying, and wholesome dish that’s easy to whip up any time. The combination of creamy avocado, briny feta, hearty chickpeas, and vibrant herbs makes each bite flavorful and balanced. Versatile, nourishing, and effortless, it’s perfect as a light meal, side dish, or make‑ahead salad.

Ezabella