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Chickpea Feta Avocado Salad

A colorful and satisfying salad with creamy avocado, tangy feta cheese, and fresh herbs, perfect for a quick meal or picnic.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed Rinse the chickpeas to reduce saltiness.
  • 1 piece 1 avocado, pitted and diced Use a ripe avocado for creaminess.
  • 4 ounces 4 ounces/115g feta cheese, crumbled Can substitute with goat cheese or nutritional yeast for a vegan option.
  • 1/2 cup 1/2 cup/75g red onion, thinly sliced
  • 1/2 cup 1/2 cup/50g fresh parsley, chopped
  • 1/4 cup 1/4 cup/25g fresh mint, chopped
  • 3 tablespoons 3 tablespoons/45ml olive oil
  • 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed
  • 1 clove 1 clove garlic, minced
  • 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano
  • Salt and pepper to taste Adjust seasoning according 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.
  2. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano.
  3. Season with salt and pepper to taste.
  4. Pour the dressing over the salad ingredients.
  5. Gently toss until everything is well coated. Serve immediately or chill for later.

Notes

Best enjoyed fresh. Store leftovers in the fridge for up to 2 days, reseasoning with lemon juice to prevent browning of avocado. Can add jalapeños or sun-dried tomatoes for variations.