Chickpea Feta Avocado Salad Recipe
A refreshing and nutritious Chickpea Feta Avocado Salad featuring creamy avocado, tangy feta, and a zesty lemon-oregano dressing. This salad is perfect for a light lunch or a delicious side dish, packed with protein and fresh herbs for vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
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 Ingredients
- 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
- Prepare the Salad Base: In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint to create the fresh salad foundation.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Season the dressing with salt and pepper according to your taste preferences.
- Toss the Salad: Pour the prepared dressing over the salad ingredients. Gently toss everything together to ensure all components are evenly coated with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for the freshest taste or chill it in the refrigerator to let the flavors meld before serving later.
Notes
- For best flavor, use ripe but firm avocados to maintain the salad’s texture.
- You can substitute fresh oregano for dried oregano if available, adjusting quantity to taste.
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Add a pinch of red pepper flakes to the dressing for a slight kick.
- To make it vegan, substitute feta cheese with a plant-based cheese alternative or omit it.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: chickpea salad, feta avocado salad, Mediterranean salad, vegetarian salad, healthy salad, easy salad recipe
Find it online: https://thehungrymason.com/chickpea-feta-avocado-salad-recipe/
