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Chickpea Feta Avocado Salad (Mediterranean-Inspired Recipe)

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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

Salad:

  • 1 (15-ounce / 425 g) can chickpeas, drained and rinsed
  • 1 ripe avocado, pitted and diced
  • 4 oz / 115 g feta cheese, crumbled
  • ½ cup / 75 g red onion, thinly sliced
  • ½ cup / 50 g fresh parsley, chopped
  • ¼ cup / 25 g fresh mint, chopped

Dressing:

  • 3 tbsp / 45 ml extra-virgin olive oil
  • 2 tbsp / 30 ml fresh lemon juice
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • Salt and black pepper to taste

Instructions
 

  • Prep the Base
    Drain and rinse the chickpeas under cold water. Let them sit for a minute to dry slightly — this helps the dressing cling better later.
  • Combine the Ingredients
    In a large mixing bowl, add chickpeas, diced avocado, crumbled feta, red onion, parsley, and mint. Don’t stir yet — you’ll toss gently after the dressing goes in.
  • Whisk the Dressing
    In a small bowl or jar, whisk olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper. If you have time, let it sit for five minutes so the flavors marry — it’s a small touch that changes everything.
  • Dress & Toss
    Pour the dressing over the salad. Toss gently using salad tongs or clean hands — just enough to coat, not crush. Taste and adjust salt, pepper, or lemon juice.

Notes

Ingredient tips:
  • Use firm, ripe avocado — soft enough to dice cleanly, not mushy.
  • Choose feta that’s slightly creamy (sheep’s milk if possible).
  • Fresh herbs make a huge difference; skip the dried ones if you can.
Meal-Prep Tip:
Make the dressing in advance and store it separately. Combine everything just before eating to keep the avocado bright and fresh.