Short Description

A vibrant, wholesome salad loaded with creamy avocado, juicy tomatoes, briny olives, chickpeas, and crumbled feta—drizzled with balsamic glaze and olive oil for a fresh Mediterranean burst.

Why You’ll Love This Recipe

This salad is bursting with Mediterranean flavors and textures: creamy avocado, crisp vegetables, hearty chickpeas, and tangy olives—all balanced by salty feta and a hint of oregano. It’s both satisfying and refreshing, making it perfect for a quick lunch, side dish, or light dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 cucumber, sliced
• 1 avocado, diced
• 1/4 cup kalamata olives
• 1/4 cup green olives
• 1/4 cup crumbled feta cheese
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic glaze
• Salt and black pepper, to taste
• 1/2 teaspoon dried oregano

Directions

1. In a large bowl, combine the chickpeas, cherry tomatoes, sliced bell peppers, cucumber, olives, and diced avocado.
2. Sprinkle the mixture with crumbled feta cheese and dried oregano.
3. Drizzle with extra virgin olive oil and balsamic glaze.
4. Season with salt and black pepper to taste.
5. Gently toss until all ingredients are evenly coated, or serve in layers for a composed presentation.

Servings and Timing

• Yield: 4 servings
• Prep time: 10 minutes
• Total time: 10 minutes

Variations

• Protein boost: Add grilled chicken, tuna, or hard-boiled eggs for a protein-rich option.
• Grain bowl: Stir in cooked quinoa, farro, or bulgur for extra texture and nutrition.
• Fresh herb kick: Replace dried oregano with chopped fresh parsley, basil, or mint.
• Citrus dressing: Substitute balsamic glaze with a squeeze of lemon juice and extra olive oil.
• Spicy twist: Add diced jalapeño or red pepper flakes for a mild heat.

storage/reheating

• Refrigerator: Store in an airtight container for up to 1 day. Avocado may brown slightly; gently stir before serving.
• Make‑ahead tip: Keep avocado separate and add just before serving to maintain color and freshness.
• Freezing: Not recommended, as avocado and fresh vegetables lose texture.

FAQs

1. Can I use dried chickpeas instead of canned?

Yes. Soak and cook dried chickpeas according to package directions, then cool before using.

2. How can I prevent avocado from browning?

Toss the avocado with a squeeze of lemon or lime juice before adding it to the salad to help preserve its color.

3. Can I use balsamic vinegar instead of balsamic glaze?

Yes—swap glaze for 1.5 teaspoons of balsamic vinegar and add a touch more olive oil.

4. Is this salad vegan-friendly?

Omit the feta cheese, and it becomes vegan. You could also use a plant-based cheese alternative.

5. Can I prep this salad in advance?

Yes—except for the avocado, which is best added shortly before serving to avoid browning.

6. Are there alternative olives I can use?

Certainly. Green olives, Castelvetranos, or even stuffed olives work well and provide varied flavors.

7. Can I substitute the cucumber?

Yes—try diced zucchini, fennel, or jicama for a crisp, refreshing substitute.

8. How can I make the salad creamier?

Stir in a spoonful of Greek yogurt or replace part of the olive oil with tahini for creaminess.

9. Can I reduce salt while preserving flavor?

Use low-sodium chickpeas, rinse canned olives and chickpeas, and adjust seasoning as needed.

10. What can I serve this with?

Serve alongside grilled fish, roasted vegetables, or warm pita bread for a complete Mediterranean meal.

Conclusion

This Mediterranean Chickpea Avocado Salad is colorful, nutritious, and bursting with classic Mediterranean flavors. It’s quick to assemble, highly versatile, and perfect for meals on the go, potlucks, or a healthy weeknight dinner. Enjoy it fresh for the best taste and texture!

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