Chickpea Feta Avocado Salad
This fresh, fast salad combines creamy avocado, salty feta, and tender chickpeas, making it a great meal or side dish.
Ingredients
Main ingredients
- 1 15-ounce can chickpeas, drained and rinsed Use canned chickpeas for convenience.
- 1 whole avocado, pitted and diced Use ripe but firm avocado.
- 4 ounces feta cheese, crumbled Feta adds a salty flavor.
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped Substitute with basil if preferred.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed Adjust lemon to taste.
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- to taste salt and pepper Season to balance flavors.
Instructions
Preparation
- Drain and rinse the chickpeas.
- Dice the avocado and thinly slice the red onion.
- Chop the parsley and mint.
- Crumble the feta.
Making the dressing
- 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.
Mixing the salad
- Put chickpeas, avocado, feta, onion, parsley, and mint in a large bowl.
- Pour the dressing over the salad and toss gently to coat.
- Serve right away or chill for later.
Notes
Store in an airtight container in the fridge for up to 1 day. The avocado may brown; consume the same day for best texture. Keep dressing separate if storing.