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Chickpea Feta Avocado Salad

A refreshing and nutritious salad combining chickpeas, creamy avocado, and tangy feta cheese, perfect for warm days or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can (15-ounce) 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 whole 1 avocado, pitted and diced For best flavor, use ripe avocados.
  • 4 ounces 4 ounces/115g feta cheese, crumbled Use plain feta cheese for a cleaner flavor.
  • 0.5 cup 1/2 cup/75g red onion, thinly sliced Adjust amount based on taste preference.
  • 0.5 cup 1/2 cup/50g fresh parsley, chopped Flat-leaf parsley preferred for flavor.
  • 0.25 cup 1/4 cup/25g fresh mint, chopped Fresh mint adds a refreshing taste.
Dressing
  • 3 tablespoons 3 tablespoons/45ml olive oil
  • 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed Freshly squeezed gives the best flavor.
  • 1 clove 1 clove garlic, minced Adjust to taste.
  • 0.5 teaspoon 1/2 teaspoon/2.5ml dried oregano Dried oregano enhances the flavor.
  • 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

Best enjoyed fresh, store in an airtight container in the fridge for up to 2 days. Add avocado just before serving to prevent browning.