Description
A vibrant salad combining crunchy chickpeas, creamy avocado, and crumbly feta, perfect for a light meal or side dish.
Ingredients
Salad Ingredients
- 1 can 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 (Soak in cold water for 10 minutes to mellow sharpness.)
- 1/2 cup 50g fresh parsley, chopped
- 1/4 cup 25g fresh mint, chopped
Dressing Ingredients
- 3 tablespoons 45ml olive oil
- 2 tablespoons 30ml lemon juice, freshly squeezed (Use fresh lemon for better flavor.)
- 1 clove garlic, minced
- 1/2 teaspoon 2.5ml dried oregano (Fresh oregano can be used, adjust the amount.)
- to taste Salt and pepper (Adjust salt based on the feta’s saltiness.)
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.
Assembly
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later. If chilling, wait to add the avocado until just before serving.
Notes
To keep leftovers fresh, store undressed salad and add avocado just before consuming. Using an airtight container is recommended. Salt in stages for enhanced flavor.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean