Chickpea Feta Avocado Salad

Chickpea Feta Avocado Salad

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 0 minutes Total Time: 10 minutes
Yield: 4 servings Category: LUNCH Cuisine: Mediterranean Diet: Vegetarian

Ingredients

  • 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
Cook Mode Prevent your screen from going dark

Instructions

  1. Drain and rinse the canned chickpeas well in a colander. Shake off excess water.
  2. Peel, pit, and dice the avocado into bite-sized pieces and place them in the bowl with other ingredients right before tossing.
  3. Thinly slice the red onion and chop the parsley and mint. Crumble the feta if needed.
  4. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, sliced red onion, chopped parsley, and chopped mint. Handle the avocado gently.
  5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
  6. Pour the dressing over the salad ingredients and gently toss until everything is coated.
  7. Serve immediately or chill for later.

Notes

  1. Handle the avocado gently to keep it intact. The salad tastes best soon after dressing, but can be refrigerated briefly before serving.