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Chickpea Feta Avocado Salad

A bright, fresh salad combining chickpeas, avocado, feta, and fresh herbs, perfect for lunch, dinner, or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad, Side
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can (15-ounce/425g) chickpeas, drained and rinsed
  • 1 count 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 Use fresh herbs if possible for better flavor.
  • 1/4 cup/25g fresh mint, chopped Use fresh herbs if possible for better flavor.
Dressing
  • 3 tablespoons/45ml olive oil
  • 2 tablespoons/30ml lemon juice, freshly squeezed Fresh lemon juice gives the best flavor.
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5ml dried oregano
  • 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

For a more substantial meal, pair with warm sides like crispy gnocchi with spinach and feta. This salad is best served chilled or at room temperature.