Chickpea Feta Avocado Salad
A nutritious and delicious salad featuring chickpeas, avocado, feta cheese, and fresh herbs, perfect for lunch or as a side dish.
Ingredients
Salad Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1 avocado, pitted and diced Use ripe avocados for the best flavor and texture.
- 4 ounces feta cheese, crumbled Can substitute with goat cheese or omit for a vegan version.
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped Customize herbs by adding cilantro or dill if preferred.
- 1/4 cup fresh mint, chopped
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed Can swap with lime juice for a different flavor.
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped 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. Gently toss until everything is well coated.
- Serve immediately or chill for later.
Notes
Chickpea Feta Avocado Salad is best served fresh and pairs well with grilled meats or pita bread. For a complete meal, add grilled chicken or shrimp. Store leftovers in an airtight container in the refrigerator; consume within 1-2 days.