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
- Drain and rinse the chickpeas under cold water to clean and remove excess sodium.
- In a large bowl, combine chickpeas, diced avocado, crumbled feta, red onion, parsley, and mint. Mix gently.
- In a separate small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Let it sit for a few minutes to blend flavors.
- Pour the dressing over the salad and toss gently until everything is evenly coated, being careful not to mash the avocado.
- Serve immediately or chill for 10–15 minutes to enhance flavor.
Notes
- Add cucumber, cherry tomatoes, or bell peppers for extra crunch.
- Swap feta for goat cheese or halloumi.
- Use red pepper flakes for a spicy kick.
- Stir in cooked quinoa or couscous to make it more filling.
- Top with a dollop of yogurt for a creamy twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
