Description
A bright and simple salad combining creamy avocado, salty feta, and hearty chickpeas, perfect for quick meals and packed with protein.
Ingredients
Scale
- 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
Instructions
- Drain and rinse the canned chickpeas well in a colander. Shake off excess water.
- Peel, pit, and dice the avocado into bite-sized pieces and place them in the bowl with other ingredients right before tossing.
- Thinly slice the red onion and chop the parsley and mint. Crumble the feta if needed.
- 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.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and gently toss until everything is coated.
- Serve immediately or chill for later.
Notes
Handle the avocado gently to keep it intact. The salad tastes best soon after dressing, but can be refrigerated briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: chickpea salad, feta salad, avocado salad, Mediterranean salad, healthy recipes