Description
This Chickpea Feta Avocado Salad is a refreshing, protein-packed dish perfect for lunch or a light dinner. It combines creamy avocado, salty feta, and chickpeas with fresh herbs and a zesty lemon dressing.
Ingredients
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped
- 1/4 cup/25g fresh mint, chopped
- 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
- In a large bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill for 10–15 minutes for flavors to meld.
Notes
- Use ripe avocado for a creamier texture.
- Feel free to swap mint for basil if preferred.
- This salad keeps well for 1 day in the fridge; add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean