Description
A refreshing and satisfying salad combining chickpeas, creamy avocado, and tangy feta, perfect for busy evenings or leisurely lunches.
Ingredients
Scale
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 ripe 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
- Gather all your ingredients on the countertop, ensuring everything is ready for assembly.
- In a small bowl, combine olive oil, lemon juice, garlic, and oregano. Whisk well and season with salt and pepper.
- In a large bowl, gently combine chickpeas, diced avocado, feta, red onion, parsley, and mint. Pour the dressing over and toss gently to coat.
Notes
For a different taste, substitute lemon juice with vinegar. Store leftovers in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg
Keywords: salad, chickpea salad, avocado recipe, vegetarian