Chickpea, Feta and Avocado Salad
A quick and nutritious salad that combines chickpeas, avocado, and feta for a fresh and filling meal without any cooking required.
Ingredients
Main Ingredients
- 1 can (15-ounce/425 g) canned chickpeas, drained and rinsed Rinse well to reduce sodium.
- 1 piece avocado, pitted and diced Use ripe but still firm.
- 4 ounces / 115 g feta cheese, crumbled Use block feta for best texture.
- 1/2 cup / 75 g red onion, thinly sliced So it’s not overpowering.
- 1/2 cup / 50 g fresh parsley, chopped
- 1/4 cup / 25 g fresh mint, chopped Can be substituted with basil.
Dressing
- 3 tablespoons / 45 ml olive oil
- 2 tablespoons / 30 ml lemon juice, freshly squeezed Can swap for apple cider vinegar.
- 1 clove garlic, minced Minced finely or pressed.
- 1/2 teaspoon / 2.5 ml dried oregano
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Drain and rinse the chickpeas thoroughly. Shake off excess water and place them in a large mixing bowl.
- Halve, pit and dice the avocado. Add the avocado to the bowl with the chickpeas.
- Thinly slice the red onion and chop the parsley and mint. Add them to the bowl.
- Crumble the feta over the salad ingredients.
Dressing
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic and dried oregano. Add a pinch of salt and a few grinds of black pepper; taste and adjust.
- Pour the dressing over the salad. Gently toss with a spatula or two spoons so the avocado stays in chunks and doesn’t mash.
Serving
- Serve immediately, or cover and chill for up to an hour to meld flavors. If chilling, toss again just before serving.
Notes
Refrigerate leftovers in an airtight container. Consume within 24 hours for best texture. Store dressing separately if preparing ahead.