Creamy Chickpea Feta Avocado Salad – Quick Mediterranean Lunch or Side
This Chickpea Feta Avocado Salad is refreshing, creamy, and full of Mediterranean flavors. With avocado, feta, chickpeas, and a zesty lemon dressing, it’s perfect for a quick lunch, side dish, or no-cook dinner.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups canned chickpeas, rinsed and drained
- 2 fresh avocados, diced
- 1 cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Rinse and drain chickpeas, pat dry with a towel.
- In a large bowl, combine chickpeas, diced avocado, feta, red onion, parsley, and mint.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over salad and toss gently to avoid mashing avocado.
- Chill for 10 minutes before serving to enhance flavor.
Notes
- Choose ripe but firm avocados for best texture.
- To prevent browning, toss avocado with lemon juice before mixing.
- Store leftovers in the fridge for up to 3 days.
- Add cucumber, cherry tomatoes, or roasted peppers for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 20 mg