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Chickpea Feta Avocado Salad

A vibrant and filling salad combining creamy avocado, tangy feta cheese, and nutritious chickpeas for a delightful meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 330
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can 15-ounce/425g can chickpeas, drained and rinsed Rinse well to remove excess salt.
  • 1 unit avocado, pitted and diced For a creamier texture, mash half of the avocado.
  • 4 ounces 115g feta cheese, crumbled Swap for vegan cheese alternative for a dairy-free version.
  • 1/2 cup 75g red onion, thinly sliced Add for a mild sweetness.
  • 1/2 cup 50g fresh parsley, chopped Enhances flavor and freshness.
  • 1/4 cup 25g fresh mint, chopped Provides a refreshing note.
Dressing Ingredients
  • 3 tablespoons 45ml olive oil
  • 2 tablespoons 30ml lemon juice, freshly squeezed Can substitute with lime juice for a tangy twist.
  • 1 clove garlic, minced Adds depth of flavor.
  • 1/2 teaspoon 2.5ml dried oregano
  • to taste Salt and pepper Season to preference.

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.
Dressing
  1. 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.
Combine
  1. Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
  2. Serve immediately or chill for later.

Notes

Store leftovers in an airtight container for 2-3 days. Add avocado and dressing just before serving for freshness. For added spice, toss in chili flakes.