Description
A refreshing and easy salad combining chickpeas, creamy avocado, salty feta, and fresh herbs, perfect for busy evenings or picnics.
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 lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
- Prepare the chickpeas by opening the can, pouring them into a colander, and rinsing under cool running water until the water runs clear. Shake off excess water and transfer the chickpeas to a large mixing bowl.
- Cut the avocado last to keep it freshest. Slice the avocado in half, remove the pit, scoop the flesh with a spoon, and dice into roughly 1/2-inch pieces. Gently add the avocado to the bowl with the chickpeas.
- Crumble the feta over the bowl and add the thinly sliced red onion. Toss lightly with a fork to avoid mashing the avocado.
- Chop the fresh parsley and mint finely and add them to the bowl.
- Make the dressing in a small bowl by whisking together the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 15–30 minutes to let the flavors meld.
Notes
Serve with extra lemon wedges and garnish with whole mint leaves or a drizzle of olive oil. Store leftovers in an airtight container in the refrigerator 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: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: salad, chickpeas, avocado, feta, quick meal, healthy, easy recipe