This Avocado Chickpea Salad with Crumbled Feta has been my go-to potluck dish for years. And every time I bring this or serve it to a crowd, it’s always the same thing: someone requests the recipe! But the thing is, I have no recipe! I never even had one! I just adapted the chickpea salad my mom used to make, and she didn’t have a recipe either. She changed it depending on her mood and on what was available in the fridge or pantry that day. So for this blog, I made it as I wrote the recipe. You can add other vegetables if you want or subsitute some for others but if you ask my mom and me, we agree that there are two absolutly essential ingredients (aside from the chickpeas of course!): avocados and feta cheese. If you plan on preparing the salad in advance, wait just before serving to add the avocado (avocados tend to darken a little after peeling).
This is a great side dish but don’t be afraid to add pieces of chicken, ham or tuna for a wonderful light lunch or diner. Chickpeas, also known as garbanzo beans, have a delicious nutlike taste and a texture that is buttery, and are high in fibre and protein and rich in vitamins and minerals.
- 1 can chickpeas, drained
- 1 can hearts of palm, sliced
- 2 celery stalks, diced
- 1 avocado, diced
- 2 medium tomatoes, seeded and diced
- 10 Kalamata olives, sliced
- 2 green onions, thinly sliced (green parts only)
- ½ cup feta cheese, crumbled
- 1 lemon, juiced
- ⅓ cup olive or vegetable oil
- In a medium salad bowl, mix 8 first ingredients. If preparing the salad in advance, wait until the last minute to add the avocado.
- Put the lemon juice and the oil in the blender. Blend for a few seconds.
- Pour the dressing in the salad bowl and mix gently.
- Season with salt and pepper (don't forget feta cheese is very salty, so go gently on the salt, taste before, it might not need any salt at all!)