Chickpea Feta Avocado Mix (Printable Version)
A bright blend of chickpeas, avocado, feta, fresh herbs, and zesty lemon dressing.
# Ingredients Required:
→ Legumes
01 -
425 g canned chickpeas, drained and rinsed
→ Produce
02 -
1 avocado, pitted and diced
03 -
80 g red onion, thinly sliced
04 -
15 g fresh parsley, chopped
05 -
7 g fresh mint, chopped
06 -
1 clove garlic, minced
→ Dairy
07 -
115 g feta cheese, crumbled
→ Pantry
08 -
45 ml olive oil
09 -
30 ml freshly squeezed lemon juice
10 -
0.5 g dried oregano
11 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
In a large bowl, mix drained chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint.
02 -
In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
03 -
Pour the dressing over the salad mixture and gently toss until evenly coated.
04 -
Serve immediately or refrigerate for later consumption.
# Extra Suggestions:
01 -
Use ripe but firm avocados for optimal flavor and texture.
02 -
This salad can be refrigerated for up to two days.
03 -
Consider adding grilled chicken or shrimp to increase protein content.