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Chickpea Feta Avocado Salad

A fresh and tasty salad that combines chickpeas, feta, and avocado for a nutritious and quick meal option.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 medium avocado, pitted and diced Use ripe avocados for best flavor.
  • 4 ounces feta cheese, crumbled Can be substituted with goat cheese or omitted for a dairy-free version.
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
  2. 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.
  3. Pour the dressing over the salad ingredients and gently toss until everything is well coated.
  4. Serve immediately or chill for later.

Notes

Store leftovers in an airtight container in the fridge. Best eaten within 1-2 days. Consider adding the avocado just before serving to keep it from browning.