Ingredients
Salad Ingredients
- 1 can (15-ounce/425g) chickpeas, drained and rinsed Canned chickpeas work perfectly.
- 1 whole avocado, pitted and diced Use ripe avocados for best flavor.
- 4 ounces (115g) feta cheese, crumbled Can be swapped with goat cheese or omitted for a dairy-free version.
- 1/2 cup (75g) red onion, thinly sliced Offers a nice crunch.
- 1/2 cup (50g) fresh parsley, chopped Use fresh parsley for better flavor.
- 1/4 cup (25g) fresh mint, chopped Adds a refreshing taste.
Dressing Ingredients
- 3 tablespoons (45ml) olive oil Extra virgin olive oil is preferred.
- 2 tablespoons (30ml) lemon juice, freshly squeezed Provides acidity.
- 1 clove garlic, minced Add more if you like a stronger garlic flavor.
- 1/2 teaspoon (2.5ml) dried oregano Dried herbs can be substituted with fresh.
- to taste none salt and pepper Adjust based on personal taste.
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. Gently toss until everything is well coated.
Serving
- Serve immediately or chill for later.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 10gFat: 18gSaturated Fat: 4gSodium: 400mgFiber: 9gSugar: 2g
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. The avocado may brown, so it’s best to eat it within a day or two for optimal taste and texture.
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