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Chickpea Feta Avocado Salad

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A refreshing salad featuring chickpeas, creamy avocado, crumbled feta cheese, and vibrant herbs, perfect for quick meals and picnics.

Ingredients

Scale
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 avocado, pitted and diced
  • 4 ounces/115g feta cheese, crumbled
  • 1/2 cup/75g red onion, thinly sliced
  • 1/2 cup/50g fresh parsley, chopped
  • 1/4 cup/25g fresh mint, chopped
  • 3 tablespoons/45ml olive oil
  • 2 tablespoons/30ml lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5ml dried oregano
  • Salt and pepper to taste

Instructions

  1. Combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint in a large bowl.
  2. Whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano in a small bowl or jar. Season with salt and pepper to taste.
  3. Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
  4. Serve immediately or chill for later.

Notes

Store the salad in an airtight container in the fridge for up to two days. To keep the avocado from browning, add a little extra lemon juice or store the avocado and dressing separately.

Nutrition

Find it online: https://voxrecipes.com/chickpea-feta-avocado-salad-4/