Chickpea Feta Avocado Salad
A nutritious and delicious salad packed with protein-rich chickpeas, creamy avocado, and tangy feta cheese, perfect as a side or a light meal.
Ingredients
Salad Ingredients
- 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 1 avocado, pitted and diced Choose ripe avocados for the best creamy texture.
- 4 ounces 4 ounces/115g feta cheese, crumbled Can swap with goat cheese for a tangier flavor.
- 1/2 cup 1/2 cup/75g red onion, thinly sliced
- 1/2 cup 1/2 cup/50g fresh parsley, chopped Can substitute with basil or cilantro.
- 1/4 cup 1/4 cup/25g fresh mint, chopped
Dressing
- 3 tablespoons 3 tablespoons/45ml olive oil
- 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove 1 clove garlic, minced Adjust based on personal preference.
- 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano
- to taste Salt and pepper to taste Adjust seasoning based on personal preference.
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 pairs well with grilled chicken or fish for a complete meal. If storing leftovers, consume within 1-2 days for best quality. Store dressing separately to prevent sogginess.