Chickpea Feta Avocado Salad (Printable Version)

A protein-packed Mediterranean salad with chickpeas, creamy avocado, and tangy feta in a zesty lemon dressing.

# What You Need:

→ Vegetables & Legumes

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 large avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - ¼ small red onion, finely chopped
06 - 2 cups baby spinach or mixed greens

→ Dairy

07 - 3.5 oz feta cheese, crumbled

→ Fresh Herbs

08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh mint, chopped (optional)

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 1½ tbsp fresh lemon juice
12 - 1 tsp honey or maple syrup
13 - ½ tsp dried oregano
14 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - In a large salad bowl, toss together the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and baby spinach or mixed greens.
02 - Scatter the crumbled feta cheese and chopped fresh parsley and mint over the vegetable mixture.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey or maple syrup, dried oregano, salt, and freshly ground black pepper until well emulsified.
04 - Drizzle the dressing over the salad and gently toss until all ingredients are evenly coated, being careful not to mash the avocado.
05 - Transfer to serving plates and garnish with additional herbs or feta if desired. Serve immediately for the freshest flavor and texture.

# Helpful Hints:

01 -
  • Zero cooking required, which means your kitchen stays cool and you stay happy on hot days.
  • The combination of creamy avocado and salty feta with hearty chickpeas is genuinely addictive and keeps you full for hours.
02 -
  • Avocado oxidizes quickly so if you are making this ahead, leave the avocado out and dice it in right before serving to keep everything looking fresh.
  • The dressing can be made up to three days in advance and stored in a jar in the fridge, just shake it vigorously before pouring.
03 -
  • Let the chickpeas air dry on a clean towel for five minutes after rinsing because wet chickpeas water down the dressing and make the salad soupy.
  • Taste a small piece of your feta before adding salt to the dressing since some feta is aggressively salty and others are quite mild.

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