Chickpea Feta Avocado Salad Recipe
A refreshing and nutritious Chickpea Feta Avocado Salad featuring creamy avocado, tangy feta, and fresh herbs, tossed in a zesty lemon-oregano dressing. Perfect as a light meal or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- 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
- 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 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 Salad: Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve or Chill: Serve immediately for best freshness or cover and chill the salad for later use to enhance flavors.
Notes
- For extra crunch, add toasted pine nuts or walnuts.
- You can substitute feta with a vegan cheese alternative to make it vegan-friendly.
- Best served fresh, but can be refrigerated for up to 24 hours.
- If you prefer a tangier salad, adjust lemon juice to taste.
Keywords: Chickpea salad, Avocado salad, Feta cheese salad, Mediterranean salad, Healthy salad, No-cook recipe, Vegetarian salad
Find it online: https://amayaharis.com/chickpea-feta-avocado-salad-recipe/
