Description
A refreshing and nutritious Chickpea Feta Avocado Salad featuring creamy avocado, tangy feta, and vibrant herbs tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a hearty side dish, this salad combines simple ingredients for a flavorful, easy-to-make meal.
Ingredients
Scale
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
- 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 the 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 or chill: Serve immediately or chill for later to allow flavors to meld.
Notes
- Avocado Tip: Toss diced avocado with lemon juice to prevent browning.
- Herb Substitution: Use dried herbs if fresh aren’t available, but reduce the quantity by half.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
