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
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Instructions

  1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Keep the avocado chunks a decent size.
  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. If chilling, press a piece of plastic wrap on the surface to prevent browning of the avocado.

Notes

  1. Avoid overmixing to keep the avocado intact. This salad is best served fresh but can last a day or two in the refrigerator if stored correctly.