Chickpea Feta Avocado Salad
A vibrant and refreshing salad featuring chickpeas, creamy avocado, tangy feta, and fresh herbs, perfect for summer meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped
- 1/4 cup/25g fresh mint, chopped
- 3 tablespoons/45ml olive oil
- 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
- Combine the Base Ingredients: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- Whisk the Dressing: 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.
- Dress and Toss the Salad: Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve or Chill: Serve immediately or chill for later, allowing the flavors to meld beautifully as they rest.
Notes
The salad can be paired with grilled chicken or fish. Leftovers will keep in the fridge for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg