Description
A delightful blend of creamy avocado, tangy feta, and hearty chickpeas, this salad is perfect for quick lunches or light dinners.
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 freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
- In a large mixing bowl, add the drained chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and mint.
- In a separate small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients.
- Gently toss everything together until well-coated in the dressing.
- Serve immediately, or cover and refrigerate to let the flavors meld before serving.
Notes
For a vegan version, substitute feta with a dairy-free cheese alternative. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Keywords: salad, healthy, chickpeas, avocado, feta