Chickpea Feta Avocado Salad (Print Version)

Protein-packed Mediterranean salad with chickpeas, avocado, and feta in a zesty lemon dressing.

# What You'll 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, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and baby spinach or mixed greens.
02 - Add the crumbled feta cheese, chopped fresh parsley, and mint (if using) to the bowl.
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 - Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated without mashing the avocado.
05 - Serve immediately, garnished with extra herbs or additional crumbled feta if desired.

# Expert Advice:

01 -
  • Zero cooking required, which means your kitchen stays cool and you stay happy on hot days.
  • The combination of creamy avocado, crumbly salty feta, and hearty chickpeas creates textures that never get boring.
  • It comes together in fifteen minutes flat, making it the most reliable weeknight rescue I know.
02 -
  • Do not dress this salad if you plan to store it, the avocado will brown and the greens will go limp within an hour.
  • Rinsing canned chickpeas thoroughly removes the starchy liquid that can make your salad taste tinny and flat.
03 -
  • Dice everything roughly the same size so you get a bit of each ingredient in every forkful.
  • Let the dressing sit for five minutes before pouring it on, the oregano needs time to soften and release its flavor.

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