Description
This 15-minute Chickpea Feta Avocado Salad combines creamy, tangy, and crunchy elements for the perfect no-cook meal that will become your new healthy obsession.
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 medium ripe avocados, diced (about 2 cups)
- 6 oz feta cheese, crumbled (about 1½ cups)
- 1 English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, halved (about 2 cups)
- ½ medium red onion, finely diced (about ½ cup)
- ½ cup fresh parsley, roughly chopped
- ¼ cup fresh mint leaves, torn (optional)
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, salt, and pepper in a small bowl until emulsified. Set aside.
- Combine chickpeas, cucumber, cherry tomatoes, and red onion in a large bowl.
- Add chopped parsley and mint to the vegetable mixture and toss gently to combine.
- Pour three-quarters of the dressing over the salad and toss to coat all ingredients evenly.
- Add crumbled feta cheese and fold in carefully to maintain its texture.
- Just before serving, add diced avocado and the remaining dressing, folding gently to preserve the avocado’s shape.
- Taste and adjust seasonings if needed with additional salt, pepper, or lemon juice.