Go Back
–+ servings

Chickpea Feta Avocado Salad

A bright and satisfying salad combining creamy avocado, salty feta, and nutritious chickpeas, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 15-ounce can canned chickpeas, drained and rinsed
  • 1 unit avocado, pitted and diced Choose a slightly ripe avocado to hold its shape.
  • 4 ounces feta cheese, crumbled Use block feta for the best texture.
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped Can substitute with extra parsley or basil.
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • to taste Salt and pepper Salt in stages for best flavor.

Method
 

Preparation
  1. Rinse the chickpeas, dice the avocado, crumble the feta, slice the onion, and chop the herbs.
Make the Dressing
  1. Whisk together olive oil, lemon juice, garlic, and oregano in a small bowl or jar until emulsified. Season with salt and pepper.
Combine Salad
  1. In a large mixing bowl, combine the chickpeas, avocado, feta, onion, parsley, and mint.
  2. Pour the dressing over the salad ingredients and gently fold to coat.
Serve
  1. Serve immediately for best texture, or refrigerate briefly before serving.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 20gProtein: 8gFat: 17gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 3g

Notes

Store leftovers in an airtight container for up to 24 hours. Best if eaten within a day.

Tried this recipe?

Let us know how it was!