Chickpea Feta Avocado Salad
This quick salad features chickpeas, avocado, and feta mixed with herbs and a light lemon dressing, perfect as a side or light main dish.
Ingredients
Salad Ingredients
- 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 whole 1 avocado, pitted and diced Use ripe but firm avocado.
- 4 ounces 4 ounces/115g feta cheese, crumbled Can substitute with goat cheese.
- 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 Can replace with basil.
Dressing Ingredients
- 3 tablespoons 3 tablespoons/45ml olive oil
- 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed Can swap with lime.
- 1 clove 1 clove garlic, minced
- 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- 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.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
Notes
Store in an airtight container in the fridge and consume within 1–2 days for best texture. To prevent browning, squeeze extra lemon over the top before storing.