Chickpea Feta Avocado Salad
A bright and creamy salad balancing avocado, feta, and chickpeas with a zesty lemon-garlic dressing, perfect for weeknight dinners or picnics.
Ingredients
Salad Base
- 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed Choose a good-quality canned chickpeas.
- 1 piece 1 avocado, pitted and diced Use just-ripe avocados for best texture.
- 4 ounces 4 ounces/115g feta cheese, crumbled Use a tangy, brined feta for best flavor.
- 1/2 cup 1/2 cup/75g red onion, thinly sliced For a crisp texture.
- 1/2 cup 1/2 cup/50g fresh parsley, chopped Adds herbaceous freshness.
- 1/4 cup 1/4 cup/25g fresh mint, chopped Provides a nice minty kick.
Dressing
- 3 tablespoons 3 tablespoons/45ml olive oil Use extra-virgin olive oil for richness.
- 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed Fresh lemon juice is essential for brightness.
- 1 clove 1 clove garlic, minced Minced garlic distributes flavor evenly.
- 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano Herbs enhance the flavor profile.
- to taste Salt and pepper to taste Season after adding feta.
Instructions
Preparation
- In a large bowl, add the drained chickpeas as the base.
- Layer the diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint on top.
Dressing Preparation
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and dried oregano.
- Season with salt and pepper after tasting.
Mixing
- Pour the dressing over the salad ingredients.
- Gently toss until everything is lightly coated.
Serving
- Serve immediately or chill for up to an hour.
- If chilling longer, add a splash more lemon before serving.
Notes
Use room temperature avocado for better mixing. This salad is best eaten within a day if avocado is included.