Chickpea Feta Avocado Salad
A refreshing salad packed with nutrients, featuring chickpeas, creamy avocado, and tangy feta, perfect for a light lunch or as a colorful side dish.
Ingredients
Salad Ingredients
- 1 can 15-ounce/425g can chickpeas, drained and rinsed
- 1 each avocado, pitted and diced Choose ripe avocados for the best creamy texture.
- 4 ounces 115g feta cheese, crumbled Can omit for a vegan version.
- 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
- Salt and pepper to taste
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
Store any leftovers in an airtight container in the refrigerator and best enjoyed within 1 to 2 days. Keep in mind that the avocado may brown slightly, so it’s better to add it fresh if you plan to store leftovers. For crunch, consider adding chopped cucumbers or bell peppers.