Description
Bright, creamy, and protein-rich, this chickpea feta avocado salad uses a zesty lemon herb dressing and is ready in 15 minutes.
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 large avocado, diced
- 4 ounces feta cheese, crumbled
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, finely minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Drain and rinse the chickpeas completely. Pat them dry with a paper towel.
- Dice the avocado, thinly slice the red onion, and chop the parsley and mint.
- Combine the chickpeas, avocado, feta, onion, parsley, and mint in a large bowl. Toss gently.
- In a small bowl, whisk the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until smooth.
- Pour the dressing over the salad. Gently toss to coat everything without crushing the avocado.
- Taste the salad and add more seasoning if you want. Serve now or chill for 10 minutes.
Notes
- Toss diced avocado with a teaspoon of lemon juice before mixing to prevent browning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean