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Chickpea Feta Avocado Salad

A vibrant salad packed with flavors and creamy textures, perfect for a light lunch or as a vibrant side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15-ounce can chickpeas, drained and rinsed
  • 1 avocado, pitted and diced
  • 4 ounces feta cheese, crumbled
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 teaspoon 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.
  3. Season with salt and pepper to taste.
  4. Pour the dressing over the salad ingredients and gently toss until everything is well coated.
  5. Serve immediately or chill for later.

Notes

Store leftovers in the fridge for 2-3 days but consume fresh due to avocado browning. For meal prep, combine all ingredients except avocado and dressing in advance.