Go Back
–+ servings

Chickpea Feta Avocado Salad

Please rate us
A delightful blend of chickpeas, avocado, and feta cheese creating a nutritious and satisfying salad, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 medium avocado, pitted and diced Choose a ripe avocado for best texture
  • 4 ounces feta cheese, crumbled
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 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. Gently toss until everything is well coated.
  4. Serve immediately or chill for later.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 22gProtein: 8gFat: 16gSaturated Fat: 5gSodium: 300mgFiber: 7gSugar: 3g

Notes

This salad can be substituted with black beans or quinoa. Add diced jalapeños for a kick or a dollop of Greek yogurt for creaminess. Best consumed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!