Description
A bright, creamy salad packed with protein and fresh herbs, perfect for lunch, picnics, or a light dinner.
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, add the drained chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Add salt and pepper to taste.
- Pour the dressing over the salad ingredients.
- Gently toss until everything is well coated, being careful not to mash the avocado.
- Serve right away, or chill in the fridge for up to an hour before serving.
Notes
Use ripe but firm avocado to hold its shape. Rinse chickpeas well to prevent watery dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 20mg