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Chickpea Feta Avocado Salad

A refreshing salad featuring creamy avocado, tangy feta, and earthy chickpeas, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15-ounce/425g) chickpeas, drained and rinsed
  • 1 whole avocado, pitted and diced Use ripe avocados for better texture.
  • 4 ounces feta cheese, crumbled Can substitute with vegan cheese for a plant-based option.
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed Helps prevent avocado from browning.
  • 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. Gently toss until everything is well coated.
  4. Serve immediately or chill for later.

Notes

This salad is best enjoyed fresh. If preparing ahead, add the dressing just before serving. Stored in an airtight container, it will last for about 2-3 days in the fridge.