Description
A bright, no-fuss salad that combines creamy avocado, salty feta, and protein-packed chickpeas for a refreshing and satisfying meal.
Ingredients
- 1 (15-ounce / 425 g) can chickpeas — drained and rinsed
- 1 ripe avocado — pitted and diced
- 4 ounces / 115 g feta cheese — crumbled
- 1/2 cup / 75 g red onion — thinly sliced
- 1/2 cup / 50 g fresh parsley — chopped
- 1/4 cup / 25 g fresh mint — chopped
- 3 tablespoons / 45 ml extra-virgin olive oil
- 2 tablespoons / 30 ml fresh lemon juice
- 1 clove garlic — minced
- 1/2 teaspoon / 2.5 ml dried oregano
- Salt and black pepper to taste
Instructions
- Rinse the chickpeas under cold running water until the water runs clear; shake off excess liquid.
- Cut the avocado into bite-sized cubes and toss with a small splash of lemon juice if not serving immediately.
- In a large bowl, combine chickpeas, avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint; gently fold the ingredients together.
- In a small bowl or jar, whisk the olive oil, lemon juice, minced garlic, and dried oregano; season with salt and pepper and let sit for 5–10 minutes.
- Drizzle the dressing over the salad and gently toss once or twice. Adjust seasoning if needed and serve immediately or chill for up to 30 minutes.
Notes
Best eaten fresh, but can be stored for up to 24 hours if kept separate from the dressing and avocado.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean