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Chickpea Feta Avocado Salad

A fresh and nutritious salad combining creamy avocado, salty feta, and protein-packed chickpeas, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed Canned chickpeas can be used or frozen ones that are cooked.
  • 1 whole 1 avocado, pitted and diced Toss with lemon juice to prevent browning.
  • 4 ounces 4 ounces/115g feta cheese, crumbled Use reduced-fat feta for a lighter option.
  • 1/2 cup 1/2 cup/75g red onion, thinly sliced Adjust according to taste.
  • 1/2 cup 1/2 cup/50g fresh parsley, chopped Fresh parsley enhances flavor.
  • 1/4 cup 1/4 cup/25g fresh mint, chopped Fresh mint adds a refreshing touch.
  • 3 tablespoons 3 tablespoons/45ml olive oil Opt for extra virgin for the best flavor.
  • 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed Use fresh lemon juice for optimal taste.
  • 1 clove 1 clove garlic, minced Minced garlic adds depth to the dressing.
  • 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano Dried oregano complements the flavors well.
  • to taste Salt and pepper to taste Adjust according to your preference.

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 in an airtight container for up to 2 days. For best freshness, add avocado right before serving. To keep the salad low-calorie, reduce olive oil and feta. For meal prep, keep the dressing separate.