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Chickpea Feta Avocado Salad

A vibrant and nutritious salad featuring creamy avocado, tangy feta, and crunchy fresh herbs, all tossed in a zippy dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side
Cuisine: Healthy, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15-ounce/425g) chickpeas, drained and rinsed
  • 1 avocado, pitted and diced Use perfectly ripe avocados for the best texture.
  • 4 ounces feta cheese, crumbled
  • 1/2 cup red onion, thinly sliced Deep purple color adds to the salad's vibrant look.
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed Squeeze extra over avocado to prevent browning.
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
  2. In a separate small bowl or jar, whisk together olive oil, fresh lemon juice, minced garlic, and dried oregano. Season the dressing with salt and pepper to taste.
  3. Pour the dressing over the salad ingredients.
  4. Gently toss until everything is well coated.
  5. Serve immediately or chill for later.

Notes

Leftovers can be stored in an airtight container in the fridge for about 2-3 days. Add avocado just before serving for best freshness. Optionally, top with toasted sunflower seeds or nuts for extra crunch.