Ingredients
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 chickpeas, diced avocado, crumbled feta, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, and oregano. Season with salt and pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Serve immediately or refrigerate until ready to eat.
Notes
- Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
- Keep dressing separate if storing ahead to avoid sogginess.
- For a vegan version, omit feta and add nuts, seeds, or tofu.
- Add cucumbers, cherry tomatoes, or bell peppers for extra crunch and color.
- For spice, add red pepper flakes or chopped jalapeños.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
