Chickpea Feta Avocado Salad with Lemon Olive Oil Dressing
Chickpea Feta Avocado Salad combines tender chickpeas, creamy avocado, briny feta, and crisp vegetables in a bright lemon olive oil dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
2 cups cooked chickpeas, drained and rinsed
1 large ripe avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, minced
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
-
Place drained chickpeas in a large bowl.
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Add cherry tomatoes and red onion, then stir gently.
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In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, salt, and pepper.
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Pour dressing over chickpeas and toss to coat evenly.
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Let the mixture rest for 10 minutes.
-
Fold in diced avocado and crumbled feta carefully.
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Add parsley and basil, then toss lightly.
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Adjust seasoning if needed and serve.
Notes
Add avocado shortly before serving for optimal texture.
Store components separately if preparing ahead.
Optional additions include cucumber, bell pepper, or cooked quinoa.