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Greek Chickpea Salad with Avocado, Feta, and Herbs Recipe

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4 from 55 reviews

This refreshing Greek-style chickpea salad is a wholesome and vibrant dish featuring chickpeas, creamy avocado, crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and aromatic herbs, all tossed in a zesty homemade dressing. Perfect for barbecues, potlucks, or light lunches, it’s quick to prepare and packed with nutritious ingredients.

  • Total Time: 16 minutes
  • Yield: 4 servings

Ingredients

For the Salad:

  • 2 cups canned chickpeas, drained and rinsed
  • 1 avocado, peeled, pit removed, and diced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, quartered and sliced
  • 1/4 cup red onion, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chives, thinly sliced
  • Additional chives and feta for garnish (optional)

For the Dressing:

  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Prepare the salad ingredients: In a large bowl, combine the drained and rinsed chickpeas, diced avocado, halved cherry tomatoes, quartered and sliced cucumbers, finely diced red onion, crumbled feta cheese, and thinly sliced chives.
  2. Make the dressing: In a jar with a tight-fitting lid, add the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano, and salt and pepper. Shake vigorously until well emulsified. You can store this dressing in the refrigerator for up to one week.
  3. Toss the salad: Pour the prepared dressing over the salad ingredients in the bowl. Gently toss all the components together to ensure even coating of the dressing without mashing the avocado.
  4. Garnish and serve: If desired, sprinkle additional crumbled feta cheese and chives on top for a decorative and flavorful finish. Serve immediately to enjoy the freshness of the ingredients.

Notes

  • Use ripe but firm avocados to prevent the salad from becoming mushy.
  • The salad can be made a few hours in advance, but add the avocado just before serving to avoid browning.
  • Feel free to swap feta with a dairy-free cheese to make it vegan.
  • The dressing can be customized by adjusting the amount of lemon juice and vinegar for preferred tanginess.
  • This salad pairs well with grilled meats or as a light standalone meal.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://dishiary.com/greek-chickpea-salad-with-avocado-feta-and-herbs-recipe/