Chickpea Feta Avocado Salad
A colorful and nutritious dish that combines creamy avocado, tangy feta cheese, and crunchy chickpeas, making it perfect for a light meal or a side dish.
Ingredients
Salad Ingredients
- 1 can 15-ounce/425g can chickpeas, drained and rinsed
- 1 medium avocado, pitted and diced Ensure it's ripe but firm.
- 4 ounces 115g feta cheese, crumbled Adjust based on taste.
- 1/2 cup 75g red onion, thinly sliced
- 1/2 cup 50g fresh parsley, chopped
- 1/4 cup 25g fresh mint, chopped
Dressing Ingredients
- 3 tablespoons 45ml olive oil
- 2 tablespoons 30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon 2.5ml dried oregano
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- 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.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
Notes
This salad is best served fresh. You can enjoy it on its own, as a side with grilled meats, or as a filling for wraps or pita bread. Adding extra lemon juice or olive oil just before serving can enhance its flavor. Leftovers can be stored in an airtight container in the fridge for 1-2 days, but leave out the avocado if storing for longer.