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Chickpea Feta Avocado Salad

A refreshing salad that combines the tang of lemon, creaminess of avocado, and the saltiness of feta, making it a perfect dish for lunch or as a side.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 medium avocado, pitted and diced Use ripe avocados
  • 4 ounces feta cheese, crumbled
  • 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
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
  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.
  4. Gently toss until everything is well coated.
  5. Serve immediately or chill for later.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the dressing separate until serving.