Description
A vibrant and fresh salad bursting with flavors, perfect for picnics, quick lunches, or potlucks.
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
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint. Stir until evenly distributed.
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano; season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and gently toss to coat.
- Serve immediately or chill for later.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. For optimal freshness, keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 20mg
Keywords: chickpea salad, feta salad, avocado salad, vegetarian, quick salad