Chickpea Feta Avocado Salad Bowl: Quick, Fresh & Flavorful

Enjoy a vibrant Chickpea Feta Avocado Salad Bowl, packed with nutritious ingredients and ready in just 15 minutes.

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Prep Time 15

Total Time 15

Servings: 2 bowls

Course: Salads

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can Chickpeas rinsed and drained
1 Avocado ripe but firm, diced
100 g Feta Cheese or crumbled tofu for vegan option
1 Red Onion sliced thin
1 bunch Fresh Parsley chopped
1 bunch Fresh Mint chopped

For the Dressing

3 tablespoons Olive Oil extra virgin
2 tablespoons Fresh Lemon Juice preferably freshly squeezed
1 clove Garlic minced
1 teaspoon Dried Oregano
to taste Salt
to taste Pepper

Equipment

mixing bowl
colander
Cutting Board
Knife
Whisk

Method

Preparation Steps

Rinse and drain the chickpeas.
Prepare the avocado by slicing in half, removing the pit, and dicing.
Chop the red onion, parsley, and mint.
Mix the salad ingredients together in a large bowl.
Whisk the dressing ingredients in a separate bowl until smooth.
Pour dressing over salad and toss gently.
Serve immediately or chill for 15 minutes before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Customize the salad with different herbs or toppings as desired. Store leftovers in an airtight container for up to 1 day, keeping the dressing separate for freshness.

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