Description
A fresh and vibrant salad combining creamy avocado, nutty chickpeas, and salty feta, all dressed with a zesty lemon-garlic vinaigrette.
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
- In a large bowl, combine the drained and rinsed chickpeas, diced avocado, and crumbled feta.
- Add the thinly sliced red onion, chopped parsley, and chopped mint to the bowl. Gently fold once or twice to distribute.
- 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, taking care not to mash the avocado.
- Serve immediately for the creamiest texture, or chill for 10–30 minutes to allow flavors to meld.
Notes
Great source of plant protein and fiber. For prep ahead, add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 341
- Sugar: 2g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 20mg