Chickpea Feta Avocado Salad
A bright and creamy salad that's quick to prepare, featuring chickpeas, feta, and avocado, perfect for light meals or picnics.
Ingredients
Salad Base
- 1 15-ounce can chickpeas, drained and rinsed Canned chickpeas are recommended for convenience.
- 1 medium avocado, pitted and diced Choose a ripe avocado for the best texture.
- 4 ounces feta cheese, crumbled Opt for feta in brine for better freshness.
- 1/2 cup red onion, thinly sliced Adjust quantity to taste.
- 1/2 cup fresh parsley, chopped Use fresh herbs for the best flavor.
- 1/4 cup fresh mint, chopped Can be substituted with other herbs.
Dressing
- 3 tablespoons olive oil Use high-quality olive oil for better taste.
- 2 tablespoons lemon juice, freshly squeezed Freshly squeezed juice is recommended.
- 1 clove garlic, minced Fresh garlic for intense flavor.
- 1/2 teaspoon dried oregano Can use fresh oregano if available.
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint.
- Gently fold together to maintain avocado chunks and evenly distribute herbs.
Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and oregano until emulsified. Season with salt and pepper.
Assembly
- Pour the dressing over the salad ingredients and gently toss to coat. Adjust seasoning as needed.
- Serve immediately or refrigerate for up to an hour. If chilling, add the avocado just before serving.
Notes
For meal prep, store avocado separately until serving to maintain its color. Can be modified with additional proteins or grains.