What ingredients do I need to make Chickpea Feta Avocado Salad?

To make Chickpea Feta Avocado Salad, you will need canned chickpeas (rinsed and drained), ripe avocados, feta cheese, fresh cilantro (or basil/parsley as alternatives), green onion (or red onion), fresh lime juice (or lemon juice), salt, and black pepper. These simple ingredients combine to create a fresh, creamy, and tangy salad that is quick to prepare.

How do I prepare Chickpea Feta Avocado Salad step-by-step?

Start by rinsing and draining the chickpeas. Dice the ripe avocados and chop the cilantro and green onions. In a medium bowl, mix the chickpeas, avocado, feta cheese, cilantro, and green onions. Squeeze fresh lime juice over the mixture, then season with salt and black pepper to taste. Gently toss everything until evenly combined. Serve immediately to enjoy the fresh flavors.

Can I make this Chickpea Feta Avocado Salad vegan?

Yes, you can easily make this salad vegan by leaving out the feta cheese or replacing it with a plant-based feta alternative. The chickpeas and avocado provide a creamy texture and protein, so the salad remains satisfying and flavorful without dairy.

How long does Chickpea Feta Avocado Salad stay fresh in the fridge?

Store any leftovers in an airtight container in the refrigerator. Because avocado can brown quickly, the salad is best eaten within 1 to 2 days for optimal freshness and taste. To reduce browning, you can squeeze extra lime juice on the avocado before storing.

What are some good ways to serve Chickpea Feta Avocado Salad?

This salad is versatile and can be served in various ways. Try it as a light lunch on its own, over a bed of mixed greens, stuffed inside a pita or wrap, or alongside crusty bread. It also makes a great dip for pita chips or vegetable sticks, adding a creamy, tangy option for snacking.

Chickpea Feta Avocado Salad Recipe With Tangy Herb Dressing

Ingredients

– 15 ounces rinsed and drained chickpeas

– 2 ripe avocados, pitted and chopped

– 1/3 cup chopped cilantro (or basil/parsley as substitutes)

– 2 tablespoons green onion (red onion can be used)

– 1/3 cup feta cheese for creaminess and saltiness

– Juice of 1 lime (lemon juice is an alternative)

– Salt and black pepper to taste

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Instructions

1-First, rinse and drain 15 ounces of chickpeas thoroughly to remove any excess sodium, then add them to a medium bowl.

2-Next, pit and chop 2 ripe avocados, making sure they’re not overripe to keep the texture creamy without turning mushy.

3-Chop 1/3 cup of cilantro (or use basil/parsley if you prefer), and slice 2 tablespoons of green onion for that fresh crunch.

4-In the same bowl, combine the chickpeas, chopped avocados, cilantro, green onion, and 1/3 cup of feta cheese for a mix of creaminess and saltiness.

5-Squeeze the juice of 1 lime over everything, or use lemon juice as an alternative, then stir well to blend the flavors.

6-Season with salt and black pepper to taste, gently tossing to ensure even distribution without mashing the avocado.

7-Finally, serve your salad right away on greens, in pita bread, with crusty bread, as a dip with chips, or straight from the bowl for the best taste.

Notes

🥑 Use ripe avocados for the best flavor and texture.
🍋 Fresh lime juice helps prevent avocado browning and adds brightness.
🧀 For a vegan version, omit the feta cheese or substitute with a plant-based cheese.

Author: Brandi Oshea
Prep Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 369
Sugar: 6 grams
Sodium: 155 milligrams
Fat: 20 grams
Saturated Fat: 4 grams
Carbohydrates: 39 grams
Fiber: 15 grams
Protein: 13 grams
Cholesterol: 11 milligrams