Chickpea Feta Avocado Salad
A delightful Mediterranean salad packed with protein, healthy fats, and vibrant flavors, perfect for a healthy lunch or light dinner.
Ingredients
Salad Ingredients
- 1 can chickpeas, drained and rinsed Canned chickpeas are convenient; drain and rinse to remove excess sodium.
- 1 ripe avocado, diced Choose a ripe avocado for creaminess.
- ½ cup feta cheese, crumbled Feta adds a tangy flavor.
- 1 small red onion, thinly sliced Adds a sweet yet sharp bite.
- 1 cup fresh parsley, chopped Provides a fresh contrast.
- ¼ cup fresh mint, chopped Excellent for brightness.
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil Use high-quality for the best flavor.
- 1 large lemon, juiced For acidity.
- 1 clove garlic, minced Adds depth of flavor.
- 1 teaspoon dried oregano Enhances the Mediterranean flavor.
- Salt and black pepper, to taste Adjust according to preference.
Instructions
Preparation
- Gather all your ingredients in a large bowl.
- Toss in the drained and rinsed chickpeas.
- Add the diced avocado gently to prevent mashing.
- Sprinkle the crumbled feta cheese over the mixture.
- Add the thinly sliced red onion.
- Toss in the chopped parsley and mint.
Dressing Preparation
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.
- Taste and season with salt and pepper.
Assembly
- Pour the dressing over the salad mixture.
- Gently toss everything together until well coated.
- Serve immediately or let it chill in the refrigerator for deeper flavors.
Notes
Use ripe avocados for best flavor. To keep the salad fresh for meal prep, store the dressing separately and add avocado just before serving. If storing leftovers, drain excess liquid before serving again.