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Chickpea Feta Avocado Salad

A fresh and flavor-packed salad featuring creamy avocado, tangy feta, and a medley of herbs. Perfect for lunch or as a side dish!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15-ounce/425g can chickpeas, drained and rinsed
  • 1 piece 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
Dressing Ingredients
  • 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

Method
 

Preparation
  1. In a large bowl, combine chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, and oregano; season with salt and pepper.
  3. Pour the dressing over the salad and toss gently to mix everything nicely.
  4. Serve immediately or chill for later.

Notes

For optimal freshness, wait to add the dressing until you’re ready to eat. This salad keeps well in the fridge for about 2-3 days in an airtight container. Pro tip: Let it chill for a bit in the fridge for the flavors to marry beautifully.