This Chickpea Feta Avocado Salad is a refreshing, protein-packed dish I love making when I want something quick, flavorful, and nourishing. It combines creamy avocado, tangy feta, hearty chickpeas, and crisp vegetables—all tossed in a light lemon dressing that ties everything together beautifully.
Why You’ll Love This Recipe
I love this salad because it’s incredibly easy to throw together and works for just about any meal—lunch, dinner, or even a side dish. It’s vegetarian, filling, and full of textures: creamy avocado, soft chickpeas, and crumbly feta make every bite satisfying. Plus, it’s super customizable depending on what I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cooked or canned chickpeas, drained and rinsed
Ripe avocado, diced
Crumbled feta cheese
Cherry tomatoes, halved
Cucumber, diced
Red onion, finely chopped
Fresh parsley or cilantro, chopped
Olive oil
Fresh lemon juice
Salt
Black pepper
Directions
I start by adding the chickpeas, cherry tomatoes, cucumber, red onion, and feta to a large mixing bowl.
I gently fold in the diced avocado, trying not to mash it.
In a small bowl, I whisk together olive oil, lemon juice, salt, and black pepper.
I pour the dressing over the salad and toss everything gently to combine.
I sprinkle chopped herbs on top and serve immediately.
Servings and timing
This recipe makes about 3–4 servings as a main or 5–6 as a side. It takes around 10–15 minutes to prepare. Total time: approximately 15 minutes.
Variations
I sometimes add spinach, arugula, or baby kale to turn it into more of a green salad.
For a spicy kick, I toss in red pepper flakes or a diced jalapeño.
I use lime juice and cilantro instead of lemon and parsley for a zesty twist.
A handful of olives or capers adds a briny depth.
I throw in quinoa or couscous for a heartier version.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but the flavor remains great. If I know I’ll be storing it, I add the avocado just before serving. This salad is meant to be enjoyed cold, so reheating isn’t necessary.
FAQs
Can I make this salad ahead of time?
Yes, I prepare all the components ahead and store them separately. I mix everything (especially the avocado) right before serving for the best texture.
Can I use dried chickpeas?
Absolutely. I cook them ahead of time until tender and cool them before adding to the salad. They give an even firmer texture than canned.
What can I use instead of feta?
I sometimes use goat cheese or a dairy-free feta alternative if I want to make it vegan.
How do I keep the avocado from browning?
I add it just before serving and toss it with lemon juice to help preserve the color.
Is this salad good for meal prep?
It’s great if I leave out the avocado until serving. Everything else holds up well in the fridge for a couple of days.
Conclusion
This Chickpea Feta Avocado Salad is one of those go-to recipes I always return to when I want something fast, healthy, and delicious. It’s full of fresh flavors, balanced textures, and nourishing ingredients that leave me feeling good and satisfied. Whether I’m making it for myself or sharing it with others, it’s always a hit.
This Chickpea Feta Avocado Salad is a fresh, protein-packed vegetarian dish with creamy avocado, tangy feta, crisp vegetables, and hearty chickpeas tossed in a lemony dressing. It’s quick to make, full of texture, and perfect for lunch or as a side.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
2 tbsp fresh parsley or cilantro, chopped
2 tbsp olive oil
1 1/2 tbsp fresh lemon juice
Salt to taste
Black pepper to taste
Instructions
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and crumbled feta.
Gently fold in the diced avocado to avoid mashing it.
Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with chopped parsley or cilantro and serve immediately.
Notes
Add leafy greens like spinach or arugula for extra freshness.
For a spicier version, include red pepper flakes or diced jalapeño.
Swap lemon and parsley with lime and cilantro for a different flavor profile.
Add quinoa or couscous to make it more filling.
To prevent browning, add avocado just before serving.
