Name: Mediterranean Chickpea Salad with Creamy Avocado & Tangy Feta
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 (15-ounce) cans chickpeas, rinsed and drained; 1 large English cucumber, diced; 1 pint cherry tomatoes, halved or quartered; 1/2 small red onion, very thinly sliced or finely diced; 1 yellow or orange bell pepper, diced; 2 ripe avocados, diced; 4 ounces feta cheese, crumbled; 1/2 cup fresh parsley, finely chopped; 1/4 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1 clove garlic, minced (or 1/2 tsp garlic powder); 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste

👩‍🍳 Instructions

1
Prepare the vegetables: In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, and diced bell pepper.
2
Make the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until well combined.
3
Combine and toss: Pour about two-thirds of the prepared dressing over the chickpea and vegetable mixture. Toss gently to make sure everything is evenly coated.
4
Add remaining ingredients: Carefully fold in the diced avocado, crumbled feta cheese, and chopped fresh parsley. Add more dressing if desired, ensuring not to over-dress the salad.
5
Serve: Serve immediately or chill for 15-20 minutes to allow flavors to meld. Enjoy on its own, as a side, or in pita bread.

💡 Notes

For best results, add the avocado and feta cheese just before serving to maintain optimal freshness and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well.

Mediterranean Chickpea Salad with Creamy Avocado & Tangy Feta