Chickpea Feta Avocado Salad
A colorful and nutritious salad packed with protein, healthy fats, and vibrant flavors, perfect for lunch or as a refreshing snack.
Ingredients
Salad Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed
- 1 whole avocado, pitted and diced Use ripe avocados for the best flavor and texture.
- 4 ounces/115g feta cheese, crumbled Can be substituted with goat cheese or ricotta for different flavors.
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped Can substitute with basil or cilantro.
- 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 Add a pinch of cayenne pepper for extra kick.
- 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.
Serving
- Serve immediately or chill for later.
Notes
The salad is ideal for a quick meal and can also be a great side dish. For added crunch, include diced cucumbers or bell peppers. The salad is best served fresh but can be stored in the refrigerator for 1-2 days.