Description
A bright and vibrant salad featuring creamy avocado, crumbled feta, and tender chickpeas, perfect for a quick meal or potluck dish.
Ingredients
Scale
- 1 (15-ounce / 425 g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces / 115 g feta cheese, crumbled
- 1/2 cup / 75 g red onion, thinly sliced
- 1/2 cup / 50 g fresh parsley, chopped
- 1/4 cup / 25 g fresh mint, chopped
- 3 tablespoons / 45 ml olive oil
- 2 tablespoons / 30 ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon / 2.5 ml dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse the chickpeas well; shake off excess water and place them in a large mixing bowl.
- Fold in diced avocado, crumbled feta, and thinly sliced red onion.
- Add the chopped parsley and mint for bright herbal notes.
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper. Taste and adjust seasoning.
- Pour the dressing over the salad and gently toss everything until coated.
- Serve immediately for the best texture or chill briefly.
Notes
For the best texture, add the avocado just before serving. The salad can be stored in the refrigerator for 1-2 days, but the avocado will brown slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 2g
- Sodium: 400mg
- Fat: 23.3g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25.3g
- Fiber: 8.7g
- Protein: 11.4g
- Cholesterol: 30mg