Description
A vibrant salad featuring creamy avocado, tangy feta, and hearty chickpeas, perfect for a light meal or side dish.
Ingredients
Scale
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled (or non-dairy option)
- 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
- Start by draining and rinsing the canned chickpeas under cold water.
- Chop your avocado, dice the red onion, and chop the parsley and mint.
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and mint.
- In a smaller bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and gently toss until well coated.
- Chill the salad for at least 30 minutes before serving, if desired.
Notes
For extra freshness, let the salad sit in the refrigerator for about 30 minutes. Avoid browning by preparing the avocado last.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 30mg
Keywords: salad, avocado, chickpeas, healthy, vegan