Chickpea Feta Avocado Salad
A refreshing and nutritious salad packed with protein, healthy fats, and vibrant flavors that can be enjoyed as a meal or a side dish.
Ingredients
Main ingredients
- 1 can Chickpeas, drained and rinsed (15 ounces) Provides protein and a nutty base.
- 1 large Avocado, diced Adds creaminess and healthy fats.
- 1/2 cup Feta cheese, crumbled Adds tangy flavor.
- 1 small Red onion, thinly sliced Provides crunch and sharpness.
- 1/4 cup Fresh parsley, chopped Enhances freshness.
- 1/4 cup Fresh mint, chopped Adds vibrant notes.
Dressing
- 3 tablespoons Olive oil Healthy fat that enhances flavor.
- 2 tablespoons Lemon juice, freshly squeezed Provides acidity.
- 1 clove Garlic, minced Adds depth.
- 1 teaspoon Dried oregano Herbal notes.
- to taste Salt and pepper Essential seasoning balance.
Instructions
Preparation
- Drain and rinse the chickpeas thoroughly to remove excess sodium.
- Cube the ripe avocado.
- Crumble the feta cheese into bite-sized pieces.
Vegetable and Herb Prep
- Thinly slice the red onion; soak in cold water for 10 minutes if needed.
- Chop fresh parsley and mint.
Dressing
- In a bowl, whisk together olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper.
Assembly
- In a large bowl, combine the chickpeas, diced avocado, crumbled feta, sliced red onion, parsley, and mint.
- Pour the dressing over and gently toss to coat everything without mashing the avocado.
- Serve immediately or chill for 20-30 minutes for flavors to meld.
Notes
Store in an airtight container in the refrigerator for 2-3 days, keeping the dressing separate if preparing in advance.