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Chickpea Feta Avocado Salad is displayed as a delicious and vibrant featured image.

Amazing Chickpea Feta Avocado Salad

This chickpea feta avocado salad is a vibrant and flavorful dish perfect as a light meal or side. The key to this salad is using perfectly ripe avocados, salting the chickpeas, and adding the avocado and feta just before serving for the best texture.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 teaspoon sea salt
  • 2 ripe avocados, diced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large bowl
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Can opener
  • colander

Method
 

  1. Drain and rinse the chickpeas thoroughly. Place them in a bowl and sprinkle with sea salt. Toss to coat and let sit for 10 minutes.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
  3. In a large bowl, combine the chickpeas, red onion, parsley, and mint. Pour the dressing over the mixture and toss gently to coat.
  4. Gently fold in the diced avocado and crumbled feta cheese. Be careful not to overmix.
  5. Serve the salad immediately for the best flavor and texture. Alternatively, you can prepare the salad ahead of time, but add the avocado and feta just before serving.

Notes

For the best results, use perfectly ripe avocados that yield slightly to gentle pressure. Add the avocado and feta cheese right before serving to prevent them from becoming mushy. You can prepare the salad ahead of time, but add the avocado and feta just before serving to prevent them from becoming soggy. Store leftover salad in an airtight container in the refrigerator, but note that the avocado may brown slightly.