Chickpea Feta Avocado Salad
A colorful and nutritious salad combining creamy avocado, savory feta cheese, and protein-packed chickpeas, perfect for a refreshing meal.
Ingredients
Main ingredients
- 1 can (15-ounce) chickpeas, drained and rinsed
- 1 medium avocado, pitted and diced Choose ripe avocado for the best texture.
- 4 ounces feta cheese, crumbled Can substitute with vegan cheese for a vegan version.
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped Consider garnishing with extra parsley.
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste Customize seasoning according to taste.
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly 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 for later.
Notes
To store leftovers, place the salad in an airtight container in the refrigerator. Best enjoyed fresh, but can last for up to 2 days. The avocado may brown over time.