Chickpea Feta Avocado Salad (Print)
Zesty blend of chickpeas, creamy avocado, feta, and herbs tossed in lemony olive oil dressing.
# What You'll Need:
01 -
1 (15-ounce/425g) can chickpeas, drained and rinsed
02 -
1 avocado, pitted and diced
03 -
4 ounces/115g feta cheese, crumbled
04 -
1/2 cup/75g red onion, thinly sliced
05 -
1/2 cup/50g fresh parsley, chopped
06 -
1/4 cup/25g fresh mint, chopped
07 -
3 tablespoons/45ml olive oil
08 -
2 tablespoons/30ml lemon juice, freshly squeezed
09 -
1 clove garlic, minced
10 -
1/2 teaspoon/2.5ml dried oregano
11 -
Salt and pepper to taste
# How to Make It:
01 -
In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
02 -
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.
03 -
Pour the dressing over the salad ingredients. Gently toss until everything is well coated. Serve immediately or chill for later.
# Additional Notes:
01 -
Toss diced avocado with lemon juice to prevent browning.
02 -
Use dried herbs if fresh aren’t available, but reduce the quantity by half.