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Chickpea Feta Avocado Salad

A quick and refreshing salad with chickpeas, avocado, and feta, perfect for any meal or occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Brunch, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15-ounce) chickpeas, drained and rinsed
  • 1 medium avocado, pitted and diced ripe but firm
  • 4 ounces feta cheese, crumbled use a good-quality feta for creaminess
  • 1/2 cup red onion, thinly sliced soak in cold water for milder flavor
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped optional, but it brightens everything
  • 3 tablespoons olive oil extra-virgin for flavor
  • 2 tablespoons lemon juice, freshly squeezed fresh lemon makes a big difference
  • 1 clove garlic, minced fresh garlic gives it that extra flavor boost
  • 1/2 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, add the drained chickpeas and diced avocado.
  2. Scatter the crumbled feta, sliced red onion, chopped parsley, and mint over the top.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
  4. Pour the dressing over the salad ingredients, and gently toss with a big spoon until everything is well coated.
  5. Serve immediately or chill for later.

Notes

Time-saver: Keep canned chickpeas for quick preparation. If the avocado darkens, add an extra squeeze of lemon before serving.