Go Back

Chickpea Feta Avocado Salad

A vibrant and nutritious salad loaded with protein, healthy fats, and fresh herbs, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can 15-ounce can chickpeas, drained and rinsed
  • 1 no. avocado, pitted and diced Ensure the avocado is ripe
  • 4 ounces feta cheese, crumbled Substitute with crumbled goat cheese or a dairy-free option if needed
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed Add more for acidity if desired
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste Adjust seasoning to your liking

Method
 

Preparation
  1. In a large bowl, combine drained chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint.
Making the Dressing
  1. In a small bowl or jar, whisk together olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
Combining & Serving
  1. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Serve immediately or chill.

Notes

To store the salad, keep it in an airtight container in the refrigerator. It can last for up to 2 days, but it’s best enjoyed fresh as avocado can brown over time. Consider adding other ingredients like cherry tomatoes or cucumber for extra freshness.