Chickpea Feta Avocado Salad
A vibrant, quick salad combining chickpeas, creamy avocado, and tangy feta, perfect for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 1 can 15-ounce/425g can chickpeas, drained and rinsed High in protein and versatile.
- 1 medium ripe avocado, pitted and diced Adds creaminess and richness.
- 4 ounces 115g feta cheese, crumbled Use Greek feta for extra tang.
- 1/2 cup 75g red onion, thinly sliced Soak if strong flavor is a concern.
- 1/2 cup 50g fresh parsley, chopped Fresh herbs elevate the dish.
- 1/4 cup 25g fresh mint, chopped Unique flavor; substitute basil if desired.
Dressing
- 3 tablespoons 45ml olive oil Extra virgin is recommended.
- 2 tablespoons 30ml fresh lemon juice, squeezed Fresh juice is key.
- 1 clove garlic, minced Don't overdo it to avoid overpowering flavors.
- 1/2 teaspoon 2.5ml dried oregano Brings an Italian twist.
- Salt and pepper to taste Adjust to personal preference.
Instructions
Preparation
- Gather all your ingredients on the counter.
- Drain and rinse the chickpeas.
- Dice the avocado and slice the red onion.
- Chop the fresh parsley and mint.
Assembly
- In a large bowl, combine the chickpeas, avocado, feta, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper.
- Pour the dressing over the salad ingredients and gently toss until well coated.
Serving
- Serve immediately or let it chill for a bit to allow flavors to meld.
Notes
Use ripe avocado and fresh herbs for best results. Customize with additional veggies or protein substitutes if desired.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 4gSodium: 400mgFiber: 8gSugar: 3g
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