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Chickpea Feta Avocado Salad

A quick, refreshing, and nutritious salad combining creamy avocado, feta cheese, and hearty chickpeas, perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 count 1 avocado, pitted and diced Use ripe avocados for a creamy texture.
  • 4 ounces 4 ounces/115g feta cheese, crumbled Can use plant-based feta for a vegan option.
  • 0.5 cup 1/2 cup/75g red onion, thinly sliced
  • 0.5 cup 1/2 cup/50g fresh parsley, chopped
  • 0.25 cup 1/4 cup/25g fresh mint, chopped
Dressing
  • 3 tablespoons 3 tablespoons/45ml olive oil
  • 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed
  • 1 clove 1 clove garlic, minced
  • 0.5 teaspoon 1/2 teaspoon/2.5ml dried oregano
  • to taste Salt and pepper to taste

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. Gently toss until everything is well coated.
  4. Serve immediately or chill for later.

Notes

This salad is perfect for a light lunch, side dish, or picnic. Top with extra feta or toasted nuts for added crunch. Store leftovers in an airtight container for up to two days; however, the avocado may brown.