Chickpea and Avocado Salad with Feta and Mint

This bright and refreshing salad is perfect for a light lunch or side dish. The chickpeas provide protein and fiber, the avocado adds healthy fats, the feta adds a salty tang, and the mint and red onion add freshness and crunch. The simple lemon-olive oil dressing ties it all together.

I first developed this recipe when I was looking for a way to use up some leftover chickpeas. I had some avocado and feta on hand, and I thought they would be a good combination with the chickpeas. I also added some chopped mint and red onion for freshness and crunch. The salad was a hit with my family and friends, and I've been making it ever since.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 (16-ounce) can chickpeas, rinsed and drained
• 1 ripe avocado, peeled, pitted, and diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Combine the chickpeas, avocado, feta, mint, and red onion in a large bowl.
2. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Serve immediately or refrigerate for later.

Why It Works

• The combination of chickpeas, avocado, feta, mint, and red onion provides a variety of textures and flavors.
• The lemon-olive oil dressing is light and refreshing, and it helps to brighten up the salad.
• The salad is easy to make and can be served immediately or refrigerated for later.