Chickpea Feta Avocado Salad
A vibrant and flavor-packed salad featuring creamy avocado, tangy feta, and earthy chickpeas, perfect for a refreshing meal or side dish.
Ingredients
Main Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed
- 1 whole 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
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
- 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.
- Serve immediately or chill for later.
Notes
For best results, serve the salad fresh or chill in the fridge to allow flavors to meld. Store in an airtight container for up to three days, keeping avocado separate if possible to maintain visual appeal.