Ingredients
Main Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed
- 1 large avocado, pitted and diced Use ripe avocados for best flavor.
- 4 ounces/115g feta cheese, crumbled Can substitute with a plant-based alternative for vegan version.
- 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
- to taste Salt and pepper
Method
Preparation
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and gently toss until everything is well coated.
- Serve immediately or chill for later.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 9gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 8gSugar: 2g
Notes
For the best taste and texture, it's best enjoyed fresh. If making ahead, add the avocado just before serving to prevent browning. Feel free to adjust the herbs according to your taste preferences; basil or cilantro can also work well. Add red pepper flakes for a spicy kick.
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