Description
A refreshing Chickpea Feta Avocado Salad combining creamy avocado, tender chickpeas, salty feta, and fresh herbs. Perfect for a quick lunch or as a delightful side 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 pepper to taste
Instructions
- Prepare ingredients: drain and thoroughly rinse the chickpeas; dice the avocado; thinly slice the red onion; chop parsley and mint; crumble feta.
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta, 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 evenly coated.
- Serve immediately or cover and chill for 15–30 minutes to let flavors meld.
Notes
For a vegan option, swap feta for a vegan feta-style cheese. To reduce sodium, rinse chickpeas thoroughly and choose a lower-sodium feta.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 344
- Sugar: 3.5g
- Sodium: 325mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 30mg