Description
A refreshing and flavorful salad featuring tender chickpeas, creamy avocado, tangy feta, and fresh herbs, perfect for quick meals or gatherings.
Ingredients
Scale
- 1 (15-ounce / 425 g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces / 115 g feta cheese, crumbled
- 1/2 cup / 75 g red onion, thinly sliced
- 1/2 cup / 50 g fresh parsley, chopped
- 1/4 cup / 25 g fresh mint, chopped
- 3 tablespoons / 45 ml olive oil
- 2 tablespoons / 30 ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon / 2.5 ml dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine the drained and rinsed chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint. Gently stir so the avocado doesn’t mash.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with a pinch of salt and a few grinds of black pepper; taste and adjust.
- Pour the dressing over the salad ingredients. Using a large spoon, gently toss until everything is evenly coated — take care not to overmix.
- Serve immediately for the best avocado texture, or chill for 15–30 minutes if you prefer a colder salad.
Notes
These figures are approximations intended to help with meal planning. Rinse chickpeas to reduce sodium. Taste and adjust seasoning after adding dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 375mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 10.5g
- Cholesterol: 30mg