Chickpea Feta Avocado Salad
A refreshing and wholesome salad packed with protein from chickpeas, healthy fats from avocado, and flavorful feta cheese and fresh herbs.
Ingredients
Salad Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed Make sure to rinse the chickpeas well to remove excess sodium.
- 1 piece avocado, pitted and diced For a creamier texture, mash some of the avocado before adding.
- 4 ounces/115g feta cheese, crumbled Can be omitted for a vegan option.
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped Feel free to adjust the herbs according to taste.
- 1/4 cup/25g fresh mint, chopped Can substitute with basil or cilantro for different flavors.
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
Seasoning
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine chickpeas, avocado, feta cheese, red onion, parsley, and mint.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
Mixing
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
Serving
- Serve immediately or chill for later.
Notes
This salad is best served fresh. You can enjoy it as a light lunch or a side dish. For a more filling meal, add crusty bread or pita. If storing leftovers, keep in an airtight container in the refrigerator and consume within one to two days.