Chickpea Feta Avocado Salad (Print Version)
A vibrant Mediterranean-inspired salad combining creamy avocado, protein-rich chickpeas and tangy feta with fresh herbs.
# Ingredients:
01 -
15-ounce (425g) can chickpeas, drained and rinsed
02 -
1 avocado, pitted and diced
03 -
4 ounces (115g) feta cheese, crumbled
04 -
1/2 cup (75g) red onion, thinly sliced
05 -
1/2 cup (50g) fresh parsley, chopped
06 -
1/4 cup (25g) fresh mint, chopped
07 -
3 tablespoons (45ml) olive oil
08 -
2 tablespoons (30ml) freshly squeezed lemon juice
09 -
1 clove garlic, minced
10 -
1/2 teaspoon (2.5ml) dried oregano
11 -
Salt and pepper to taste
# Steps to Follow:
01 -
In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
02 -
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.
03 -
Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
04 -
Serve immediately or chill for later.
# Additional Notes:
01 -
Toss diced avocado with lemon juice to prevent browning.
02 -
Use dried herbs if fresh aren’t available, but reduce the quantity by half.