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Chickpea Feta Avocado Salad

A fresh and vibrant salad loaded with flavor, perfect for a quick lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 270
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can (15-ounce) chickpeas, drained and rinsed You can’t go wrong here.
  • 1 whole avocado, pitted and diced Make sure it’s ripe.
  • 4 ounces feta cheese, crumbled Use a Greek brand for creaminess.
  • 1/2 cup red onion, thinly sliced Slice it thin to avoid onion overload.
  • 1/2 cup fresh parsley, chopped This adds freshness.
  • 1/4 cup fresh mint, chopped Fresh mint is a game changer.
Dressing Ingredients
  • 3 tablespoons olive oil Use a good quality one.
  • 2 tablespoons lemon juice, freshly squeezed Freshly squeezed preferred.
  • 1 clove garlic, minced Adjust if you’re not a fan.
  • 1/2 teaspoon dried oregano For Mediterranean vibes.
  • to taste salt and pepper Use sea salt if you prefer.

Method
 

Combine the Chickpeas and Veggies
  1. Grab a large bowl and toss in your drained chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and mint.
  2. Feel free to snack on the chickpeas while you’re prepping!
Whisk the Dressing
  1. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano.
  2. Season it with salt and pepper and taste. Adjust as needed.
Dress the Salad
  1. Pour the dressing over your salad ingredients and toss everything carefully until well coated.
  2. Be gentle to avoid squishing the avocado.
Serve & Enjoy
  1. Serve it immediately or let it chill for about 30 minutes for the flavors to meld.
  2. This salad is great the next day; just save the dressing separately.

Notes

For a heartier version, you can add cooked quinoa or grilled chicken. Fresh herbs are essential for flavor.