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Chickpea Feta Avocado Salad

A vibrant and nutritious salad featuring chickpeas, creamy avocado, crumbled feta, and fresh herbs, perfect for light lunches or dinner gatherings.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 320 kcal

Ingredients
  

Salad Ingredients

  • 1 can 1 (15-ounce/425g) can chickpeas Rinsed and drained
  • 1 piece 1 avocado Pitted and diced, make sure it's ripe
  • 4 ounces 4 ounces/115g feta cheese Crumbled
  • 1/2 cup 1/2 cup/75g red onion Thinly sliced; soak in cold water to mellow flavor if desired
  • 1/2 cup 1/2 cup/50g fresh parsley Chopped; can substitute with cilantro
  • 1/4 cup 1/4 cup/25g fresh mint Chopped
  • 3 tablespoons 3 tablespoons/45ml olive oil Good quality preferred
  • 2 tablespoons 2 tablespoons/30ml lemon juice Freshly squeezed
  • 1 clove 1 clove garlic Minced
  • 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano Can substitute with a dash of cumin
  • Salt and pepper to taste

Instructions
 

Preparation

  • In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and 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 and gently toss to coat, being careful not to mash the avocado.

Serving

  • Serve immediately for the freshest taste, or chill in the fridge for later.

Notes

For best freshness, keep the avocado, vinaigrette, and herbs separate until ready to serve. This salad can be made vegan by swapping feta for a vegan alternative. Leftovers can be stored in an airtight container for up to three days.
Keyword Avocado Salad, Chickpea Salad, Feta Salad, Healthy Salad, Vegetarian Salad