Description
A fresh, creamy, and tangy chickpea feta avocado salad featuring a zesty lemon-herb dressing. This Mediterranean-style dish is quick to prepare and full of flavor.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 4 ounces feta cheese, crumbled
- 1/2 small red onion, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup diced cucumber or cherry tomatoes (optional)
- Pinch of crushed red pepper flakes (optional)
Instructions
- Drain and rinse the chickpeas well under cold water. Pat dry with a paper towel.
- In a large mixing bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until well blended.
- Pour the dressing over the salad. Gently toss until everything is coated, being careful not to mash the avocado.
- Taste and adjust seasoning if needed.
- Serve immediately, or chill for 15 minutes before serving for a refreshing touch.
Notes
- Toss diced avocado with a splash of lemon juice before adding to the salad to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean