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Chickpea Feta Avocado Salad

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A light and refreshing salad combining chickpeas, feta, and avocado, perfect for summer days.

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

  1. Combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint in a large bowl.
  2. Whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano in a small bowl or jar. Season with salt and pepper to taste.
  3. Pour the dressing over the salad ingredients and gently toss until everything is well coated.
  4. Serve immediately for the best flavor or chill for later enjoyment.

Notes

To keep avocado from browning, add a bit more lemon juice to the dressing. For a quicker option, use pre-cooked chickpeas or roast them for added crunch.

Nutrition

Find it online: https://thestationrecipes.com/chickpeas-feta-avocado-salad/

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