Chickpea Feta Avocado Salad
This Chickpea Feta Avocado Salad is a vibrant and comforting dish full of autumn colors and flavors, featuring creamy avocado, salty feta, and nutty chickpeas, perfect for gatherings.
Ingredients
Base Ingredients
- 2 cans (15 oz each) chickpeas, rinsed and drained Choose low-sodium if preferred.
- 2 ripe avocados, diced Choose ripe but firm avocados.
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved Use any color variety for visual appeal.
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh parsley Substitute with cilantro if desired.
- 2 tbsp chopped fresh dill (optional) Omit if not preferred.
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice (about 1 lemon)
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Optional Crunch
- 1/4 cup toasted pumpkin seeds or walnuts Add for a crunchy texture.
Instructions
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.
Prep the Base
- In a large mixing bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, and sliced red onion.
Toss with Dressing
- Pour the dressing over the chickpea mixture and toss gently so everything is coated.
Add Creamy Elements
- Fold in the diced avocado carefully to keep the cubes intact, then sprinkle the crumbled feta and chopped parsley on top.
Finish and Serve
- Taste and adjust seasoning. Serve immediately at room temperature or chilled slightly for a refreshing fall lunch.
Notes
Choose ripe avocados, drain chickpeas properly, and add avocado just before serving to avoid browning. Let the dressed chickpeas rest for 10-15 minutes to meld flavors. It pairs well with sweet or spiced baked goods.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 19gSaturated Fat: 4gSodium: 450mgFiber: 9gSugar: 2g
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