Chickpea Feta Avocado Salad
300kcal
Ingredients
Main ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed adds plant-based protein and fiber
- 1 whole avocado, pitted and diced provides healthy fats and creamy texture
- 4 ounces (115g) feta cheese, crumbled brings salty, tangy flavor and calcium
- 1/2 cup (75g) red onion, thinly sliced adds sharpness and crunch, plus antioxidants
- 1/2 cup (50g) fresh parsley, chopped brightens flavor and adds vitamins
- 1/4 cup (25g) fresh mint, chopped offers freshness and digestive benefits
Dressing
- 3 tablespoons (45ml) olive oil heart-healthy fat and silky dressing base
- 2 tablespoons (30ml) lemon juice, freshly squeezed adds acidity to balance flavors and vitamin C
- 1 clove garlic, minced boosts savory depth and immune support
- 1/2 teaspoon (2.5ml) dried oregano Mediterranean aroma and warmth
- to taste salt and pepper enhances and rounds all the flavors
Method
Preparation
- In a large bowl, combine the drained and rinsed chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint. Gently stir to begin mixing the ingredients.
- 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. If using a jar, you can shake it vigorously until emulsified.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated, taking care not to mash the avocado. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
- Serve immediately for the creamiest avocado texture, or chill for 15–30 minutes to let flavors meld. This salad also holds well briefly for meal prep — keep refrigerated and enjoy within a day for best avocado quality.
Nutrition
Serving1gCalories300kcalCarbohydrates30gProtein10gFat20gSaturated Fat5gSodium500mgFiber8gSugar2g
Notes
Choose ripe but firm avocado to prevent mashing, and add a squeeze of lemon to slow browning. For best texture, store avocado and feta separately until serving.