This Chickpea Feta Avocado Salad is a refreshing, hearty, and satisfying dish that doubles as a light meal or a flavorful side. Packed with creamy avocado, protein-rich chickpeas, crumbly feta, and a medley of fresh vegetables, it delivers bright Mediterranean vibes in every bite. Tossed with a tangy lemon vinaigrette, this salad is a go-to for busy weeknights or summer gatherings.
The combination of textures and flavors—smooth avocado, briny feta, and crunchy cucumbers—makes it a crowd-pleaser. Whether you’re looking to upgrade your lunch prep or need a vibrant addition to your next picnic spread, this salad is a delicious and nourishing choice.
What Kind of Feta Should I Use?
You can use either block feta or crumbled feta for this salad. Block feta tends to have a creamier texture and richer flavor, while pre-crumbled feta is more convenient. For the best flavor, try to use a high-quality Greek feta in brine.
Ingredients for the Chickpea Feta Avocado Salad
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 large ripe avocado, diced
- 1/2 cup crumbled feta cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, diced
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and black pepper to taste
How To Make the Chickpea Feta Avocado Salad
Step 1: Prep the Ingredients
Drain and rinse the chickpeas. Dice the avocado, slice the onion, halve the cherry tomatoes, and chop the cucumber and parsley.
Step 2: Mix the Base
In a large bowl, combine the chickpeas, avocado, feta, tomatoes, cucumber, red onion, and parsley.
Step 3: Make the Dressing
Whisk together lemon juice, olive oil, salt, and black pepper in a small bowl until well combined.
Step 4: Toss and Serve
Pour the dressing over the salad and gently toss to coat all ingredients. Serve immediately or chill briefly before serving.
How to Serve and Store Chickpea Feta Avocado Salad
This salad is best served fresh, right after tossing with the dressing. If you want to prepare ahead, combine all ingredients except the avocado and dressing. Add the avocado and toss with the dressing just before serving to prevent browning.
Store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but the flavors will still be delicious.
Frequently Asked Questions
How can I make this salad vegan?
Just omit the feta or use a dairy-free feta alternative.
Can I use dried chickpeas instead of canned?
Yes! Cook about 1/2 cup dried chickpeas until tender to replace the canned variety.
What other herbs can I use?
Fresh mint or dill would also pair wonderfully with the salad.
How can I add protein?
Grilled chicken or boiled eggs make great additions if you’re looking to boost the protein content.
Can I make this salad spicy?
Absolutely. Add red pepper flakes or diced jalapeño for a spicy kick.
Want More Salad Ideas with a Fresh Twist?
If you love this Chickpea Feta Avocado Salad, you’ll want to check out these bright and bold options:
- Blueberry Peach Feta Salad with sweet and tangy summer notes.
- Broccoli Salad for a crunchy, creamy delight.
- Fresh Pickled Cucumber Salad for a tangy bite.
- Healthy Mediterranean Salmon Dinner for a full-flavored meal.
- Healthy Sausage Veggie Skillet as a warm, hearty counterpart.
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Homemade Chickpea Feta Avocado Salad
- Total Time: 10 minutes
- Yield: 2 to 3 servings
- Diet: Vegetarian
Description
A vibrant Mediterranean-style salad combining creamy avocado, hearty chickpeas, fresh vegetables, and tangy feta, all tossed in a zesty lemon vinaigrette. Perfect for a light lunch, meal prep, or side dish.
Ingredients
1 can (15 oz) chickpeas, rinsed and drained
1 large ripe avocado, diced
1/2 cup crumbled feta cheese
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cucumber, diced
2 tablespoons chopped fresh parsley
Juice of 1 lemon
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
1. Drain and rinse the chickpeas. Dice the avocado, slice the onion, halve the cherry tomatoes, and chop the cucumber and parsley.
2. In a large bowl, combine the chickpeas, avocado, feta, tomatoes, cucumber, red onion, and parsley.
3. Whisk together lemon juice, olive oil, salt, and black pepper in a small bowl until well combined.
4. Pour the dressing over the salad and gently toss to coat all ingredients. Serve immediately or chill briefly before serving.
Notes
Add avocado just before serving to prevent browning.
Use block feta for a creamier texture.
Fresh lemon juice makes the flavor pop—avoid bottled juice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 25mg
Keywords: chickpea salad, avocado salad, healthy salad, feta, vegetarian
