A quick and easy chickpea feta avocado salad bursting with fresh herbs, creamy avocado, and tangy feta—perfect for light lunches or sides.

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

1 avocado, pitted and diced

4 ounces / 115g feta cheese, crumbled

½ cup / 75g red onion, thinly sliced

½ cup / 50g fresh parsley, chopped

¼ cup / 25g fresh mint, chopped

3 tablespoons / 45ml olive oil

2 tablespoons / 30ml lemon juice, freshly squeezed

1 clove garlic, minced

½ teaspoon / 2.5ml dried oregano

Salt and pepper, to taste

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In a large bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.

In a small bowl or jar, whisk together olive oil, lemon juice, garlic, and oregano. Season with salt and pepper.

Pour the dressing over the salad and gently toss until coated.

Serve immediately or refrigerate until ready to eat.

Avocado Tip: Toss diced avocado with a little lemon juice to slow browning.

Herb Substitution: If using dried herbs, reduce the amount by half.