Description
A refreshing and nutritious dish that combines creamy avocado, salty feta, and hearty chickpeas, perfect for a quick lunch or light dinner.
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 lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 1/2 teaspoon dried oregano
- Salt and pepper (to taste)
Instructions
- Start by draining and rinsing the chickpeas under cold running water. Let them drain well and add them to a large bowl.
- Next, halve the avocado, remove the pit, and scoop out the flesh. Dice the avocado into 1-1.5 cm pieces and add them to the bowl immediately to prevent browning.
- Crumble the feta cheese over the other ingredients in the bowl.
- Peel and thinly slice the red onion into half rings and add to the bowl.
- Finely chop the fresh parsley and mint, and add them to the bowl.
- In a small bowl or jar, combine the fresh lemon juice and olive oil. Mince the garlic and add it along with the dried oregano.
- Whisk or shake the mixture until well combined and season generously with salt and freshly ground pepper. Adjust seasoning to taste.
- Pour the dressing over the salad ingredients and gently toss everything together, being careful not to mash the avocado.
- The salad is best served right away, but you can refrigerate it for later. If preparing in advance, keep in mind that the avocado may brown slightly.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 10
- Protein: 12
- Cholesterol: 15