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–+ servings

Chickpea Feta Avocado Salad

A colorful and delicious salad combining chickpeas, creamy avocado, and salty feta, perfect for lunch or dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 can 15-ounce/425g can chickpeas, drained and rinsed
  • 1 avocado, pitted and diced Ensure the avocado is ripe for the best flavor.
  • 4 ounces 115g feta cheese, crumbled Adjust the amount of feta based on taste preferences.
  • 1/2 cup 75g red onion, thinly sliced
  • 1/2 cup 50g fresh parsley, chopped Fresh herbs elevate the dish.
  • 1/4 cup 25g fresh mint, chopped
Dressing Ingredients
  • 3 tablespoons 45ml olive oil Can be replaced with a store-bought vinaigrette.
  • 2 tablespoons 30ml lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 teaspoon 2.5ml dried oregano
  • to taste Salt and pepper

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.
  5. Gently toss until everything is well coated.
  6. Serve immediately or chill for later.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 27gProtein: 10gFat: 24gSaturated Fat: 5gSodium: 600mgFiber: 8gSugar: 3g

Notes

Store any leftovers in an airtight container in the fridge. Best eaten within 1-2 days. If storing longer, keep the avocado separate to prevent browning. You can add diced cucumber or bell peppers for extra crunch.

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