If you are craving a vibrant, fresh, and satisfying meal that comes together in a flash, this Chopped Salad with Chickpeas, Feta, and Avocado Recipe is about to become your new favorite go-to. Every bite delivers a delightful mix of creamy avocado, tangy feta, hearty chickpeas, and crisp vegetables, all brightened up with a zesty lemon-garlic dressing. It’s a perfect balance of textures and flavors that’s as nourishing as it is delicious, making it an ideal choice for lunch, dinner, or even a healthy party dish.
Ingredients You’ll Need
Getting this salad right is all about using fresh, simple ingredients that each play a crucial role in the final flavor and texture. From the creamy avocado to the crunchy bell peppers and refreshing herbs, every component adds a layer of personality to this dish.
- Chickpeas (1 can, 15 ounces): These provide a hearty, protein-rich base with a nice, nutty flavor and satisfying bite.
- Cherry tomatoes (1 cup, halved): Their juiciness and sweetness add freshness and vibrant color.
- Cucumber (1, diced): Offers a cool, crisp crunch that balances the creaminess of the avocado.
- Red bell pepper (1, diced): Brings a subtle sweetness and a pop of bright red that makes the salad visually appealing.
- Red onion (1/4, finely chopped): Adds a gentle sharpness and depth of flavor without overpowering.
- Feta cheese (1/2 cup, crumbled): Gives a creamy yet tangy richness that complements the chickpeas beautifully.
- Avocado (1 ripe, diced): The star ingredient for that luscious texture and buttery flavor.
- Fresh parsley (1/4 cup, chopped): Lends a bright, herbaceous note that lifts the whole salad.
- Fresh mint leaves (1/4 cup, chopped): Infuses a subtle coolness and unexpected freshness.
- Extra-virgin olive oil (3 tablespoons): Ensures a smooth, fruity richness that ties all ingredients together.
- Juice of 1 lemon: Adds essential acidity that brightens and balances the flavors.
- Garlic (1 clove, minced): Provides a punch of savory depth and warmth.
- Salt and freshly ground black pepper (to taste): These seasonings bring out all the natural flavors and enhance every bite.
How to Make Chopped Salad with Chickpeas, Feta, and Avocado Recipe
Step 1: Combine the Fresh Ingredients
Start by placing your drained and rinsed chickpeas into a large bowl. Then add the halved cherry tomatoes, diced cucumber, red bell pepper, finely chopped red onion, crumbled feta cheese, diced avocado, and chopped parsley and mint. Mixing these fresh ingredients first ensures every bite will have a beautiful variety of flavors and textures.
Step 2: Whisk the Dressing
In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper until the dressing is smooth and well combined. This zingy, garlicky dressing is what brings the salad to life, balancing creaminess with a citrusy punch.
Step 3: Toss Everything Together
Pour the dressing over your colorful salad bowl and toss gently but thoroughly to coat all ingredients evenly. Be careful with the avocado to keep those creamy chunks intact. This step ensures every forkful bursts with balanced flavor.
Step 4: Serve or Chill
You can enjoy this vibrant salad immediately for the freshest taste and texture, or refrigerate it for up to two hours to allow the flavors to really meld together. Both ways taste fantastic and deliver a refreshing, nourishing experience.
How to Serve Chopped Salad with Chickpeas, Feta, and Avocado Recipe
Garnishes
For an extra touch of flair, sprinkle some toasted pine nuts or pumpkin seeds on top for crunch. A few whole mint leaves or a light dusting of smoked paprika can add visual appeal and deepen the flavor. Feel free to add a drizzle of balsamic glaze if you like a sweet contrast.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a protein-packed meal. It also stands up well alongside warm crusty bread or pita chips, perfect for scooping and adding some hearty texture on the side.
Creative Ways to Present
For a fun twist, serve the salad inside hollowed-out bell peppers or avocado halves, turning it into an eye-catching appetizer. Alternatively, layer it in a mason jar for a grab-and-go lunch that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
This salad is best stored in an airtight container in the refrigerator and enjoyed within two days. Keep the avocado undressed or added last minute if you want to avoid browning, but even mixed together, it lasts surprisingly well thanks to the fresh herbs and lemon juice.
Freezing
Because of the fresh vegetables and avocado, this salad is not suitable for freezing as these ingredients do not maintain their texture and flavor after thawing. It’s best enjoyed fresh or refrigerated short-term.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not recommended. Simply give leftovers a good stir before serving again to redistribute the dressing.
FAQs
Can I use other beans instead of chickpeas?
Absolutely! Cannellini beans or black beans work well and offer a different flavor profile and texture, but chickpeas are classic for their nutty taste and hearty bite.
What if I don’t have fresh mint?
If you don’t have fresh mint, try substituting with basil or omit it altogether. Parsley alone still provides a lovely brightness.
How ripe should the avocado be?
Use a ripe but firm avocado that yields slightly when pressed. Overripe avocados can make the salad mushy, while underripe ones won’t have that creamy texture.
Can this salad be made vegan?
Yes! Simply omit the feta cheese or swap it with a vegan cheese alternative to keep the creamy, tangy component intact.
Is this salad gluten-free?
Yes, the Chopped Salad with Chickpeas, Feta, and Avocado Recipe is naturally gluten-free, making it an excellent option for those with gluten sensitivities.
Final Thoughts
This Chopped Salad with Chickpeas, Feta, and Avocado Recipe has everything you want in a salad: fresh ingredients, bold flavors, and satisfying textures that come together effortlessly. It’s a dish you’ll find yourself returning to again and again, whether for a quick lunch or a colorful addition to your dinner table. Give it a try—you won’t regret it!
Print
Chopped Salad with Chickpeas, Feta, and Avocado Recipe
- Total Time: 15 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. Perfect for a quick, healthy meal or side dish ready in just 15 minutes.
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, combine 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 chopped mint leaves. Mix gently to keep the avocado intact.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, salt, and freshly ground black pepper until well combined and emulsified.
- Toss Salad with Dressing: Pour the dressing over the combined salad ingredients. Toss gently but thoroughly to ensure all components are evenly coated with the dressing.
- Serve or Chill: Serve the salad immediately for the freshest texture and taste, or refrigerate for up to 2 hours to allow the flavors to meld together exquisitely before serving.
Notes
- For added crunch, consider topping with toasted pine nuts or walnuts.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based feta alternative.
- If preparing ahead of time, add avocado just before serving to prevent browning.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Adjust salt and lemon juice to taste depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
