Chickpea Feta Avocado Salad (Print-Friendly Version)
Light and vibrant salad featuring chickpeas, avocado, feta, herbs, and citrus dressing.
# Ingredients List:
→ Legumes and Vegetables
01 -
425 g canned chickpeas, drained and rinsed
02 -
1 avocado, pitted and diced
03 -
120 g red onion, thinly sliced
→ Herbs
04 -
15 g fresh parsley, chopped
05 -
7 g fresh mint, chopped
06 -
1/2 teaspoon dried oregano
→ Dairy
07 -
113 g feta cheese, crumbled
→ Condiments and Oils
08 -
45 ml extra virgin olive oil
09 -
30 ml freshly squeezed lemon juice
10 -
1 clove garlic, minced
11 -
Salt and black pepper, to taste
# Detailed Cooking Steps:
01 -
In a large mixing bowl, combine drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
02 -
In a separate bowl or jar, whisk together extra virgin olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
03 -
Pour the dressing over the salad ingredients and gently toss until all components are evenly coated.
04 -
Serve immediately or refrigerate to chill before serving for enhanced flavor.
# Helpful Hints:
01 -
Omit feta cheese to create a vegan-friendly version.
02 -
Add a pinch of red pepper flakes for a spicy accent.
03 -
Ideal as a standalone dish or paired as a side salad.