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Mediterranean Chopped Salad with Chickpeas and Avocado Recipe

Mediterranean Chopped Salad with Chickpeas and Avocado recipe


This is a fresh salad with crunchy veggies, creamy avocado, and protein-rich chickpeas. It's mixed with tangy feta cheese and a zesty lemon dressing. It's a colorful dish that's perfect for a healthy lunch or dinner.


1 (4 oz) package crumbled feta cheese
1 English cucumber, diced
1 red bell pepper, diced
1/2 cup pitted Kalamata olives, halved
1 small red onion, thinly sliced
3 ripe tomatoes, diced
1 (15 oz) can chickpeas, drained and rinsed
1 avocado, diced
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon salt


In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper to create the dressing.
Add the thinly sliced red onion to the dressing and stir to coat. Let it sit for 5 minutes to marinate and soften the onion's flavor.
Wash and dry the cucumber, bell pepper, and tomatoes. Dice them into bite-sized pieces and add them to the bowl with the dressing and onion.
Drain and rinse the chickpeas, then add them to the salad.
Halve the Kalamata olives and dice the avocado. Gently fold these into the salad to avoid mashing the avocado.
Sprinkle the crumbled feta cheese over the salad and give it a final gentle mix.
Divide the salad into serving bowls and enjoy immediately for the freshest taste.

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