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Chickpea Feta Avocado Salad

A vibrant and healthy salad featuring creamy avocado, tangy feta, and zesty herbs, perfect for a quick meal or an impressive side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed Use canned chickpeas for quickest prep.
  • 1 1 avocado, pitted and diced Add lemon juice on cut avocado to prevent browning.
  • 4 ounces 4 ounces/115g feta cheese, crumbled Can swap for vegan cheese if dairy-free.
  • 1/2 cup 1/2 cup/75g red onion, thinly sliced
  • 1/2 cup 1/2 cup/50g fresh parsley, chopped
  • 1/4 cup 1/4 cup/25g fresh mint, chopped
Dressing Ingredients
  • 3 tablespoons 3 tablespoons/45ml olive oil
  • 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed
  • 1 clove 1 clove garlic, minced
  • 1/2 teaspoon 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

This salad stays fresh in the fridge for about 2-3 days. For meal prep, mix the chickpeas, feta, onions, and herbs, and store the dressing separately until ready to serve. You can add a dash of cumin or cayenne for a spicy twist or include cherry tomatoes for extra sweetness.