Description
A quick and easy Mediterranean chickpea avocado salad with feta, fresh herbs, and lemon dressing. Perfect for a healthy vegetarian lunch or side dish.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 avocado, pitted and 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 fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly under cold water.
- Dice the avocado and thinly slice the red onion.
- Chop the parsley and mint finely.
- In a large bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss to coat.
- Serve immediately or chill briefly before serving.
Notes
- Toss diced avocado with a little lemon juice to prevent browning.
- If using dried herbs instead of fresh, reduce the quantity by half.
- For best texture, add avocado just before serving if preparing ahead.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg