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Chickpea Feta Avocado Salad

Chickpea Feta Avocado Salad: A Vibrant Mediterranean Treat

Chickpea Feta Avocado Salad is a quick, vibrant Mediterranean dish that's packed with protein and healthy fats, perfect for a light meal or side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can chickpeas Use canned chickpeas for ease; simply rinse to lower sodium content.
  • 2 medium avocados Choose ripe but firm avocados for creaminess; toss with lemon juice to prevent browning.
  • 1 cup feta cheese High-quality feta adds a tangy kick; swaps well with goat cheese for a different flavor.
  • 1/2 cup red onion Provides sharpness and crunch; slice thinly for easy eating or replace with green onions for a milder taste.
  • 1/4 cup fresh parsley Offers a fresh, herbal note; can be swapped with cilantro or basil depending on your preference.
  • 1/4 cup fresh mint Elevates the salad's aroma; if not available, basil makes a great substitute.
For the Dressing
  • 1/4 cup olive oil Use extra-virgin for the best taste.
  • 1 large lemon Juice of one freshly squeezed brings brightness.
  • 1 clove garlic Enhances the overall flavor; adjust for your taste, or use garlic powder if needed.
  • 1 teaspoon dried oregano Introduces earthy notes; fresh oregano is a delightful substitute.
  • to taste salt and pepper Essential seasonings to elevate all the flavors in the salad.

Equipment

  • Mixing Bowl
  • Colander
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Rinse the canned chickpeas in a colander and rinse thoroughly under cold water for about 30 seconds.
  2. In a large mixing bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, and thinly sliced red onion.
  3. Mix in a handful of freshly chopped parsley and mint.
  4. In a small bowl, whisk together the olive oil, juice of lemon, minced garlic, dried oregano, and a pinch of salt and pepper.
  5. Drizzle the dressing over the salad mixture and gently toss everything together.
  6. Serve immediately in a bowl, drizzling more olive oil if desired. Or refrigerate in an airtight container for up to two days.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 400mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Prevent browning by tossing avocado with lemon juice right after cutting. Use high-quality ingredients for the best flavor. This salad is best enjoyed fresh.

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