Description
A vibrant salad combining chickpeas, creamy avocado, tangy feta, and fresh herbs, perfect for summer days.
Ingredients
Scale
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped
- 1/4 cup/25g fresh mint, chopped
- 3 tablespoons/45ml olive oil
- 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
- Prep your ingredients: Start by draining and rinsing the chickpeas.
- Dice the avocado and toss it into a large mixing bowl.
- Slice the red onion thinly and add to the bowl.
- Chop your parsley and mint, and add them to the bowl.
- Crumble the feta into the bowl and mix gently.
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
- Pour the dressing over the salad and fold gently.
- Taste your creation and adjust seasoning if necessary.
- Chill in the fridge for 30 minutes, if desired.
Notes
For a vegan version, omit the feta or substitute with cashew cheese. This salad is best enjoyed fresh but can be stored in the fridge for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 10mg
Keywords: chickpea salad, feta, avocado, Mediterranean, healthy salad