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–+ servings

Chickpea Feta Avocado Salad

A quick and satisfying no-cook Mediterranean-style salad featuring creamy avocado, briny feta, and fresh herbs, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can (15-ounce / 425 g) chickpeas, drained and rinsed Shake off excess water
  • 1 piece avocado, pitted and diced Slightly firm for best texture
  • 4 ounces feta cheese, crumbled Drain if very briny
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing Ingredients
  • 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. Rinse and drain canned chickpeas, dice avocado, and finely slice red onion.
  2. Chop parsley and mint, and crumble the feta.
  3. Whisk together olive oil, lemon juice, minced garlic, and dried oregano in a small bowl or jar.
Combine & Serve
  1. In a large mixing bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.
  2. Pour dressing over the salad and gently toss to combine.
  3. Serve immediately for best texture or cover and chill before serving.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 3gSodium: 400mgFiber: 8gSugar: 2g

Notes

Best eaten the same day for peak avocado texture. If you want it to last longer, store the dressing and chickpeas separately from the avocado and feta.

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