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Chickpea Feta Avocado Salad

A refreshing and nutritious salad combining chickpeas, feta cheese, and avocado, perfect for any meal occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 whole avocado, pitted and diced
  • 4 ounces feta cheese, crumbled
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing
  • 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. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Mix gently to avoid mashing the avocado.
  2. 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.
  3. Pour the dressing over the salad ingredients. Carefully toss everything together until well coated in the dressing, ensuring the flavors meld beautifully.
  4. Serve immediately for the freshest taste or allow it to chill in the fridge for about 30 minutes to develop the flavors.

Notes

To store leftovers, place in an airtight container in the refrigerator for 3 to 4 days. Sprinkle lemon juice over the avocado pieces to prevent browning.