Chopped Salad with Chickpeas, Feta, and Avocado Recipe
If you’re craving a fresh, vibrant, and absolutely satisfying meal that comes together in no time, this Chopped Salad with Chickpeas, Feta, and Avocado Recipe is about to become your new go-to. Packed with delightful textures and bold flavors that dance in your mouth, this salad combines protein-rich chickpeas, creamy avocado, a zingy lemon dressing, and the salty bite of feta, making every bite a celebration of health and taste. Whether you need a light lunch or a colorful side dish, this recipe is simple, nourishing, and irresistibly delicious.
Ingredients You’ll Need
Gathering these straightforward yet flavorful ingredients is key to creating the harmonious blend of tastes and textures that make this salad so special. Each component plays an essential role, from the juicy cherry tomatoes adding brightness to the fresh herbs bringing bursts of green freshness.
- Chickpeas (1 can, 15 ounces): Provides hearty protein and a satisfying bite that holds up well in this salad.
- Cherry tomatoes (1 cup, halved): Adds juicy sweetness and vibrant color to brighten the dish.
- Cucumber (1, diced): Brings refreshing crunch and cooling balance to the mix.
- Red bell pepper (1, diced): Contributes a mild sweetness and eye-catching red hue.
- Red onion (1/4, finely chopped): Offers a sharp, pungent contrast to the creamy and fresh elements.
- Feta cheese (1/2 cup, crumbled): Imparts a salty, tangy richness that lifts the whole salad.
- Ripe avocado (1, diced): Adds luscious creaminess and healthy fats for indulgent texture.
- Fresh parsley (1/4 cup, chopped): Delivers herbaceous freshness and a pop of green.
- Fresh mint leaves (1/4 cup, chopped): Infuses a cool, aromatic brightness that makes the salad lively.
- Extra-virgin olive oil (3 tablespoons): The perfect base for the dressing, bringing richness and depth.
- Lemon juice (juice of 1 lemon): Adds zesty acidity that ties all the flavors together.
- Garlic (1 clove, minced): Offers a subtle savory kick in the dressing.
- Salt and freshly ground black pepper (to taste): Enhances all ingredients and balances the flavors.
How to Make Chopped Salad with Chickpeas, Feta, and Avocado Recipe
Step 1: Combine the Fresh Ingredients
Start by placing the chickpeas, halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, crumbled feta cheese, diced avocado, chopped parsley, and chopped mint all into a large mixing bowl. This colorful medley sets the foundation for the salad’s vibrant texture and flavor layers.
Step 2: Whisk the Dressing
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and freshly ground black pepper. This simple dressing is bright, tangy, and perfectly coats all the salad ingredients without overpowering them.
Step 3: Toss to Combine
Pour the dressing over the salad ingredients and gently toss everything together. Take your time to ensure every piece is lightly coated with the dressing, suspending the flavors evenly throughout the bowl and enhancing the natural goodness of each component.
Step 4: Serve Fresh or Chill
While this Chopped Salad with Chickpeas, Feta, and Avocado Recipe tastes incredible when served immediately, allowing it to rest in the fridge for up to 2 hours helps the flavors meld beautifully, making every bite even more satisfying.
How to Serve Chopped Salad with Chickpeas, Feta, and Avocado Recipe
Garnishes
For an extra touch of flair, sprinkle some additional crumbled feta on top just before serving. You can also add a few whole mint leaves or a light drizzle of olive oil to give it a fresh, fragrant finish that friends and family will notice and appreciate.
Side Dishes
This salad pairs wonderfully with warm, crusty bread or pita for some added texture and substance. It also works beautifully alongside grilled chicken or fish, turning it into a complete meal that’s both wholesome and bursting with flavor.
Creative Ways to Present
Serve the salad in individual glasses layered for a stunning appetizer, or pack it into mason jars for a vibrant, portable lunch option. The colors and ingredients are so appealing that presentation is a fun way to elevate this already fantastic dish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator and enjoy within 2 days. To maintain freshness, it’s best to add avocado just before serving if possible because it may brown during storage.
Freezing
This salad is best enjoyed fresh and not recommended for freezing. The avocado and fresh vegetables could lose their texture and flavor when frozen and thawed.
Reheating
Since this is a fresh salad, reheating isn’t necessary or advised. Simply enjoy it chilled or at room temperature for the best taste and texture experience.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just be sure to soak and cook the dried chickpeas ahead of time until they’re tender. They’ll add the same hearty texture and protein without any difference in flavor.
Is there a substitute for feta cheese?
If you’re avoiding dairy, feel free to swap feta for a tangy vegan cheese or leave it out entirely. Adding toasted nuts like almonds or walnuts can also provide a nice crunch and richness.
How ripe should the avocado be for this salad?
Look for a avocado that yields just slightly to gentle pressure – creamy but still firm enough to hold its shape when diced. Overly ripe avocado can become mushy and may not mix as well.
Can I make this salad vegan?
Yes! Just omit the feta cheese or replace it with a vegan alternative. The rest of the salad ingredients and dressing are plant-based and naturally vegan-friendly.
What type of lemon juice works best?
Freshly squeezed lemon juice always provides the best bright, zesty flavor. Bottled lemon juice can be used in a pinch but might lack the same fresh vibrancy.
Final Thoughts
This Chopped Salad with Chickpeas, Feta, and Avocado Recipe is a shining example of how simple ingredients can create something truly special. It’s fast to prepare, bursting with fresh flavors, and wonderfully nutritious, making it a fantastic choice any day of the week. Give it a try and watch it become a cherished favorite in your recipe collection!
Print
Chopped Salad with Chickpeas, Feta, and Avocado Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant chopped salad featuring protein-rich chickpeas, creamy avocado, tangy feta cheese, and a zesty lemon-garlic dressing. This easy-to-make salad is perfect for a quick lunch or a light dinner, offering a delightful combination of textures and flavors with fresh herbs and crisp vegetables.
Ingredients
Salad Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1 ripe avocado, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients. In a large bowl, add the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, crumbled feta cheese, diced avocado, chopped parsley, and mint leaves. Mix gently to distribute the ingredients evenly.
- Prepare the Dressing. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and freshly ground black pepper until the mixture is smoothly emulsified and well combined.
- Toss Salad with Dressing. Pour the prepared dressing over the salad ingredients in the large bowl. Toss the salad gently but thoroughly to ensure every ingredient is evenly coated with the flavorful dressing without mashing the avocado or feta.
- Serve or Chill. Serve the chopped salad immediately to enjoy maximum freshness, or cover and refrigerate it for up to 2 hours to allow the flavors to meld and deepen. Give it a quick gentle toss before serving if chilled.
Notes
- For a vegan version, omit feta cheese or substitute with a plant-based alternative.
- Use fresh herbs like parsley and mint for vibrant flavor; dried herbs will not have the same impact.
- To make this salad more filling, serve it over a bed of greens or alongside whole grain bread.
- Chop all ingredients into similar-sized pieces for a balanced texture in every bite.
- Adjust salt and pepper according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
