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Chickpea Avocado Salad with Feta (Fresh, Filling & Healthy)

Chickpea Avocado Salad with Feta (Fresh, Filling & Healthy)
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Chickpea Feta Avocado Salad combines creamy avocado, salty feta, and hearty chickpeas with fresh herbs in a zesty lemon-olive oil dressing. This no-cook Mediterranean-inspired dish preps in 15 minutes and serves 4 as a light lunch or side. It delivers crunchy textures and vibrant flavors without much effort.

 

Ingredients

Scale

  • 1 (15-oz/425g) can chickpeas, drained and rinsed​

  • 1 avocado, pitted and diced​

  • 4 oz/115g feta cheese, crumbled​

  • ½ cup/75g red onion, thinly sliced​

  • ½ cup/50g fresh parsley, chopped​

  • ¼ cup/25g fresh mint, chopped​

  • 3 tbsp/45ml olive oil​

  • 2 tbsp/30ml fresh lemon juice​

  • 1 clove garlic, minced​

  • ½ tsp/2.5ml dried oregano​

  • Salt and pepper to taste

Instructions

Combine drained chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and mint in a large bowl. Whisk olive oil, lemon juice, minced garlic, and oregano in a small bowl; season with salt and pepper. Pour dressing over salad and gently toss to coat evenly; serve immediately or chill.​

Nutrition (per 1-cup serving)

One serving provides approximately 350 calories, 10g protein, 20g carbohydrates (7g fiber), and 25g fat (8g saturated).

Notes

Toss diced avocado with lemon juice right away to prevent browning. Use fresh herbs for best flavor, but halve dried herb amounts if substituting. Store in an airtight container in the fridge up to 3 days; best eaten fresh to avoid sogginess. Add cucumbers or tomatoes for extra crunch, or pair with grilled chicken for protein.

Find it online: https://www.forkstories.com/chickpea-avocado-salad-with-feta/