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Chickpea Feta Avocado Salad

A bright and simple salad with creamy avocado, salty feta, and firm chickpeas, perfect for a quick meal or as a side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 avocado, pitted and diced Check for ripeness; should be soft but not mushy.
  • 4 ounces feta cheese, crumbled If very salty, use less salt in the dressing.
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped Can substitute with basil.
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed Can substitute with lime.
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano Can use 1 tablespoon of fresh oregano instead.
  • 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

Store the salad in an airtight container in the fridge and consume within 1 to 2 days. To prevent avocado from browning, add it just before serving.