Description
A vibrant salad with creamy avocado, tangy feta, and nutty chickpeas, perfect for quick meals or as a colorful side.
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 pepper to taste
Instructions
- Drain and rinse the canned chickpeas. Dice the avocado and thinly slice the red onion. Chop the parsley and mint. Crumble the feta.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- In a large bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.
- Pour dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Serve immediately or chill for 20-30 minutes to let flavors meld.
Notes
Use low-sodium canned chickpeas and reduced-sodium feta if you are watching sodium intake.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 2g
- Sodium: 325mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 30mg