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Chickpea Feta Avocado Salad with fresh ingredients served in a bowl.

Chickpea Feta Avocado Salad

A vibrant and nutritious salad combining chickpeas, avocado, feta cheese, and fresh herbs, perfect for a quick lunch or a refreshing side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 1 avocado, pitted and diced
  • 4 ounces 4 ounces/115g feta cheese, crumbled
  • 1/2 cup 1/2 cup/75g red onion, thinly sliced
  • 1/2 cup 1/2 cup/50g fresh parsley, chopped
  • 1/4 cup 1/4 cup/25g fresh mint, chopped
Dressing Ingredients
  • 3 tablespoons 3 tablespoons/45ml olive oil
  • 2 tablespoons 2 tablespoons/30ml lemon juice, freshly squeezed
  • 1 clove 1 clove garlic, minced
  • 1/2 teaspoon 1/2 teaspoon/2.5ml dried oregano
  • Salt and pepper to taste Season according to preference.

Method
 

Preparation
  1. In a large bowl, toss together the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
  2. In a small bowl or jar, whisk together the olive oil, freshly squeezed lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
  3. Pour the dressing over the salad ingredients. Gently toss until everything is evenly coated.
  4. Enjoy immediately or chill in the refrigerator for later.

Notes

This salad is best enjoyed fresh due to the avocado. To store leftovers, keep the avocado separate and mix it in right before serving to prevent browning.