Chickpea Feta Avocado Salad
A vibrant Mediterranean-inspired salad with creamy avocado, hearty chickpeas, tangy feta, fresh herbs, and a zesty lemon-garlic dressing. Quick, easy, and full of nutrients!
Equipment
- Mixing Bowl
- Small bowl or jar
- Cutting board
- Knife
- Measuring Spoons
Ingredients
- 1 can chickpeas 15 oz/425g, drained and rinsed
- 1 avocado pitted and diced
- 4 oz feta cheese crumbled
- ½ cup red onion thinly sliced
- ½ cup fresh parsley chopped
- ¼ cup fresh mint chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- ½ tsp dried oregano
- salt and pepper to taste
Instructions
- Prep ingredients: dice avocado, crumble feta, slice onion, and chop parsley and mint.
- In a large bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.
- In a small bowl or jar, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over salad and gently toss to combine, keeping avocado intact.
- Taste and adjust seasoning as needed.
- Serve immediately or chill for 30 minutes before serving.
Notes
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Add avocado just before serving for best texture.