Chickpea Feta Avocado Salad
A nutritious and customizable salad featuring chickpeas, avocado, and feta cheese, perfect for lunch or as a side dish.
Ingredients
Salad Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed
- 1 count avocado, pitted and diced Use ripe avocados for best flavor
- 4 ounces (115g) feta cheese, crumbled Can substitute with goat cheese for variation
- 1/2 cup (75g) red onion, thinly sliced
- 1/2 cup (50g) fresh parsley, chopped Can be customized with different herbs
- 1/4 cup (25g) fresh mint, chopped
Dressing Ingredients
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) lemon juice, freshly squeezed Can be substituted with lime juice
- 1 clove garlic, minced
- 1/2 teaspoon (2.5ml) dried oregano
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- 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.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
Notes
Best served fresh. Pairs well with grilled meats and can be customized with additional vegetables like cherry tomatoes or bell peppers. Store in an airtight container in the refrigerator. For best quality, eat within 1-2 days.