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Chickpea Feta Avocado Salad Recipe - Bursting with Freshness

Chickpea Feta Avocado Salad Recipe

A refreshing and hearty Mediterranean salad with chickpeas, creamy avocado, salty feta, and crisp vegetables, all tossed in a zesty lemon-dill dressing. Perfect for a light lunch or a vibrant side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 610
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 x 400g tins of chickpeas rinsed and drained well
  • 200 g block of Greek feta cheese drained and crumbled into chunks
  • 2 large ripe-but-firm avocados pitted and diced
  • 250 g cherry tomatoes halved
  • 1 small red onion very thinly sliced
  • 1/2 a large cucumber deseeded and diced
  • A large handful of fresh flat-leaf parsley roughly chopped
For the Lemon-Dill Dressing
  • 60 ml extra virgin olive oil
  • Juice of 1 large lemon about 60ml
  • 1 tablespoon fresh dill finely chopped
  • 1 clove of garlic minced or finely grated
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Prepare the Dressing: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, lemon juice, chopped dill, minced garlic, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for 20-30 seconds until the dressing is emulsified and looks creamy. Set aside.
  2. Mellow the Onion: Place the thinly sliced red onion in the bottom of your large salad bowl. Pour about two tablespoons of the prepared dressing over the onions and toss to coat. Let them sit for 5-10 minutes. I find this step is brilliant for softening the onion’s sharp bite.
  3. Combine the Base Ingredients: To the bowl with the onions, add the drained and rinsed chickpeas, halved cherry tomatoes, and diced cucumber. Gently toss everything together.
  4. Add the Feta and Herbs: Add the crumbled feta cheese and the chopped fresh parsley to the bowl. Give it another gentle stir to distribute the ingredients without breaking up the feta too much.
  5. Dice the Avocado: Just before serving, slice your avocados in half, remove the pit, and dice the flesh. Add the diced avocado to the salad bowl immediately to prevent it from browning.
  6. Dress and Serve: Pour the remaining dressing over the salad. Use salad servers to gently fold all the ingredients together, being careful not to mash the avocado. The goal is to coat everything evenly. Serve immediately.

Notes

For best results, add the avocado just before serving to prevent browning. The dressing can be made up to 3 days in advance and stored in the refrigerator.