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The Boat Shed Kitchen

Chickpea Feta Avocado Salad

This Chickpea Feta Avocado Salad is fresh, tangy, and loaded with wholesome ingredients. With creamy avocado, salty feta, hearty chickpeas, and a zesty lemon-garlic dressing, it’s the perfect quick lunch, side dish, or light dinner. Ready in just 15 minutes!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 15-ounce / 425 g can chickpeas, drained and rinsed
  • 1 avocado pitted and diced
  • 4 ounces 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
  • 3 tablespoons 45 ml olive oil
  • 2 tablespoons 30 ml fresh lemon juice
  • 1 clove garlic minced
  • ½ teaspoon 2.5 ml dried oregano
  • Salt and black pepper to taste

Method
 

  1. In a large bowl, combine chickpeas, avocado, feta, onion, parsley, and mint.
  2. In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Pour dressing over salad and toss gently.
  4. Serve immediately or refrigerate until ready to eat.
  5. See full steps with tips & photos → https://theboatshedcafe.com/chickpea-feta-avocado-salad/

Notes

  • Best served the same day, as avocado can brown over time.
  • Add cucumber or cherry tomatoes for extra crunch and flavor.
  • For a heartier meal, serve with pita bread or grilled chicken.