Description
A fresh and flavorful Chickpea Feta Avocado Salad combining creamy avocado, tangy feta cheese, and vibrant herbs, dressed with a zesty lemon-garlic vinaigrette. Perfect for a quick, nutritious meal or side dish.
Ingredients
Salad Ingredients
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped
- 1/4 cup/25g fresh mint, chopped
Dressing Ingredients
- 3 tablespoons/45ml olive oil
- 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint, ensuring an even distribution of all components.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Add salt and pepper according to taste, mixing well to blend all flavors.
- Dress the Salad: Pour the prepared dressing over the salad ingredients. Gently toss the mixture to coat all components evenly without mashing the avocado.
- Serve or Chill: Serve the salad immediately for best freshness or cover and chill for later use to allow flavors to meld. This salad is best enjoyed within a day of preparation.
Notes
- Rinse canned chickpeas thoroughly to reduce sodium content.
- For a vegan version, substitute feta cheese with a plant-based cheese or omit it entirely.
- Handle avocado gently while mixing to maintain its texture.
- Chilling the salad for 30 minutes enhances flavor melding but serving immediately preserves avocado texture best.
- Adjust salt and pepper according to dietary needs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
