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 chickpeas, avocado, feta cheese, red onion, parsley, and mint.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, and oregano. Season with salt and pepper.
- Pour the dressing over the salad and gently toss until well coated.
- Serve immediately or chill for later.
Notes
- Avocado Tip: Toss diced avocado with lemon juice to prevent browning.
- Herb Substitution: Use dried herbs if fresh aren’t available, but reduce quantity by half.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean