Description
A delightful mix of creamy avocado, salty feta, and hearty chickpeas, this salad is refreshing and versatile for any occasion.
Ingredients
Scale
- 1 (15-ounce/425g) can chickpeas – drained and rinsed
- 1 ripe 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 fresh lemon juice
- 1 clove garlic – minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint.
- 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.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill in the refrigerator before serving for best taste.
Notes
For a vegan version, substitute feta with a plant-based alternative. Store leftovers in an airtight container in the fridge for up to 2 days, keeping the avocado and dressing separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg
Keywords: salad, chickpeas, healthy, vegetarian, easy recipe