Description

Fresh, 15-minute salad with creamy avocado, hearty chickpeas, and tangy feta tossed in a bright lemon-garlic oregano dressing—herby, satisfying, and effortless.

Ingredients

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

1 medium avocado, pitted and diced

4 oz (115 g) feta cheese, crumbled

1/2 cup (75 g) red onion, thinly sliced

1/2 cup (50 g) fresh parsley, chopped

1/4 cup (25 g) fresh mint, chopped

3 tbsp (45 ml) extra-virgin olive oil

2 tbsp (30 ml) freshly squeezed lemon juice

1 small garlic clove, minced

1/2 tsp dried oregano

Salt and black pepper, to taste

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Instructions

Rinse and drain the chickpeas well.
In a large bowl, combine chickpeas, diced avocado, feta, red onion, parsley, and mint.
In a small bowl or jar, whisk olive oil, lemon juice, garlic, oregano, a pinch of salt, and pepper until emulsified.
Drizzle dressing over the salad and toss gently to coat without smashing the avocado.
Serve immediately, or chill 10–20 minutes to let flavors meld.

Notes

Add-ins: Diced cucumber, cherry tomatoes, or bell pepper add extra crunch and color.

Herb swaps: Try cilantro or basil in place of parsley/mint.

Protein boost: Top with grilled chicken or shrimp.

Avocado browning: Toss avocado with a little lemon juice right after dicing.

Make-ahead tip: Mix everything except avocado; add and toss with dressing just before serving.

Gluten-free: Naturally GF as written.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1/4 of recipe
Calories: 330
Sugar: 4 g
Sodium: 560 mg
Fat: 23 g
Saturated Fat: 7 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 7 g
Protein: 12 g
Cholesterol: 25 mg