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Chickpea Feta Avocado Salad

This creamy and zesty Chickpea Feta Avocado Salad is a vibrant medley of flavors, perfect for lunch, side dishes, or a refreshing snack.
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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
  

Salad Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 avocado, pitted and diced
  • 4 ounces feta cheese, crumbled
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  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. Gently toss until everything is well coated.
  4. Serve immediately or chill for later.

Notes

Let the salad marinate in the fridge after tossing to allow flavors to meld. The salad keeps well in the fridge for up to 2 days, but the avocado might brown. For added crunch, consider adding toasted nuts or seeds justo before serving. Variations include swapping chickpeas for black beans or using goat cheese instead of feta for a different flavor.