Chickpea Feta Avocado Salad
A delightful salad combining chickpeas, avocado, and feta cheese, packed with nutrients and flavors, perfect as a main dish or side.
Ingredients
Salad Ingredients
- 1 15-ounce can chickpeas, drained and rinsed Use canned chickpeas for convenience.
- 1 avocado, pitted and diced Use a ripe avocado for best results.
- 4 ounces feta cheese, crumbled Can substitute with goat cheese.
- 1/2 cup red onion, thinly sliced Adjust quantity to taste.
- 1/2 cup fresh parsley, chopped Fresh herbs enhance flavor.
- 1/4 cup fresh mint, chopped Can substitute with basil or cilantro.
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed Freshly squeezed for best flavor.
- 1 clove garlic, minced Add more for a stronger garlic flavor.
- 1/2 teaspoon dried oregano Optional add red pepper flakes for spice.
- Salt and pepper to taste
Instructions
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- 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.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
Notes
Best served fresh. Keep the dressing separate until just before serving to prevent sogginess. Optional: add cucumber or bell peppers for crunch. Customize with roasted vegetables, different herbs, or vegan cheese if desired.