Chickpea Feta Avocado Salad
A delightful blend of chickpeas, avocado, and feta cheese creating a nutritious and satisfying salad, perfect for any meal.
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
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- 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.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
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.