Description
A refreshing and nutritious Chickpea Feta Avocado Salad that combines creamy avocado, tangy feta, and a zesty lemon-oregano dressing. This quick and easy no-cook recipe is perfect for a light lunch or a healthy side dish, packed with protein and fresh herbs.
Ingredients
Salad
- 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
Dressing
- 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
- Combine Salad Ingredients: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint, ensuring all the fresh components are evenly mixed.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste to enhance the flavor.
- Toss Salad with Dressing: Pour the dressing over the mixed salad ingredients. Gently toss everything until all components are evenly coated with the dressing, taking care not to mash the avocado.
- Serve or Chill: Serve the salad immediately to enjoy the fresh flavors or chill it in the refrigerator for later use.
Notes
- Use ripe but firm avocado to prevent it from becoming mushy.
- Feel free to add cherry tomatoes or cucumber for extra crunch and color.
- This salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day.
- For a vegan option, substitute feta with vegan cheese or omit it entirely.
