Chickpea Feta Avocado Salad
A vibrant and nutrient-packed salad combining chickpeas, creamy avocado, tangy feta, and fresh herbs for a delightful meal.
Ingredients
Salad Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed Packed with protein and fiber.
- 1 avocado, pitted and diced Choose ripe avocados for the best texture.
- 4 ounces/115g feta cheese, crumbled Use good quality feta for better flavor.
- 1/2 cup/75g red onion, thinly sliced Soak in water for a milder flavor if desired.
- 1/2 cup/50g fresh parsley, chopped Adds a vibrant touch and vitamins.
- 1/4 cup/25g fresh mint, chopped Brings a refreshing burst.
Dressing Ingredients
- 3 tablespoons/45ml olive oil A good quality ties everything together.
- 2 tablespoons/30ml lemon juice, freshly squeezed Always use fresh for the best flavor.
- 1 clove garlic, minced Optional for a milder taste.
- 1/2 teaspoon/2.5ml dried oregano Pairs beautifully with other ingredients.
- Salt and pepper to taste Adjust to bring out the flavors.
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
Make the Dressing
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
Dress the Salad
- Pour the dressing over the salad ingredients and gently toss until everything is well coated, being careful with the avocado.
Serve
- Serve immediately or chill for a few minutes to let the flavors mingle.
Notes
Letting the salad sit in the fridge for 30 minutes before serving can enhance the flavors. Store leftovers in an airtight container in the fridge for up to 3 days.