Description
A vibrant medley of chickpeas, avocado, and feta cheese, packed with protein and healthy fats, perfect for a casual lunch or festive gathering.
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 freshly squeezed 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 cheese, 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. Add salt and pepper to taste.
- Pour the dressing over the salad ingredients. Gently toss everything until well coated.
- Serve immediately or chill in the refrigerator for later enjoyment.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Chickpea Salad, Avocado Salad, Mediterranean Recipes