Description
A quick and easy Chickpea Feta Avocado Salad bursting with fresh Mediterranean flavors, perfect for a light lunch or refreshing side dish.
Ingredients
Scale
- 1 (15-ounce/425 g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces (115 g) feta cheese, crumbled
- 1/2 cup (75 g) red onion, thinly sliced
- 1/2 cup (50 g) fresh parsley, chopped
- 1/4 cup (25 g) fresh mint, chopped
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
2. 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.
3. Pour the dressing over the salad ingredients and gently toss until everything is well coated.
4. Serve immediately or chill for later before serving.
Notes
Toss diced avocado with a little lemon juice to help prevent browning.
If using dried herbs instead of fresh, reduce the quantity by half for balanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 30 mg