Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 ripe avocado, diced
- 4 ounces feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the chickpeas, avocado, feta cheese, red onion, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine. Be careful not to mash the avocado too much.
- Serve immediately or chill for later. Garnish with extra feta and parsley, if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes to the dressing. You can also substitute the feta cheese with goat cheese or halloumi. Add chopped cucumber or bell peppers for extra crunch. To prevent avocado from browning, squeeze extra lemon juice over it.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 60mg