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Chickpea Feta Avocado Salad - a healthy and colorful lunch option

Chickpea Feta Avocado Salad

A vibrant salad combining protein-packed chickpeas, creamy avocado, and tangy feta, perfect for a refreshing and filling meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15-ounce) 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 whole 1 avocado, pitted and diced Use ripe avocados for best flavor and texture.
  • 4 ounces 4 ounces/115g feta cheese, crumbled Can be substituted with a dairy-free alternative.
  • 1/2 cup 1/2 cup/75g red onion, thinly sliced Optional for a milder flavor for kids.
  • 1/2 cup 1/2 cup/50g fresh parsley, chopped Fresh herbs add flavor to the salad.
  • 1/4 cup 1/4 cup/25g fresh mint, chopped
Dressing
  • 3 tablespoons 3 tablespoons/45ml olive oil Can be replaced with a neutral 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 Fresh herbs can be used if available.
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine 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, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
  3. Pour the dressing over the salad ingredients and gently toss until everything is well coated.
Serving
  1. Serve immediately or chill for later.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. For serving, keep the dressing separate until ready to maintain freshness.