Chickpea Feta Avocado Salad Recipe
A fresh and flavorful Chickpea Feta Avocado Salad combining creamy avocado, tangy feta cheese, and a zesty lemon-olive oil dressing. Perfect as a quick lunch or a light side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 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
- 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.
- Prepare dressing: 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.
- Toss the salad: Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve: Serve immediately or chill for later to allow flavors to meld.
Notes
- For a nuttier flavor, toast the chickpeas lightly before adding them to the salad.
- If you prefer, substitute fresh oregano for dried oregano for a more vibrant taste.
- To keep avocado from browning, add lemon juice immediately after dicing.
- This salad is best served fresh but can be kept chilled for up to 24 hours.
- Omit feta cheese to make the salad vegan and substitute with tofu or vegan cheese.
Find it online: https://cookedbyclara.com/chickpea-feta-avocado-salad-recipe/
