Name: Chickpea Feta Avocado Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, rinsed and drained; 2 ripe avocados, diced; 1 cup cherry tomatoes, halved; 1 cup cucumber, chopped; 1/4 red onion, finely diced; 1/2 cup crumbled feta cheese; 2 tbsp fresh parsley or cilantro, chopped; 2 tbsp olive oil; 1.5 tbsp lemon juice; Salt and black pepper, to taste; Optional: 1 garlic clove, minced; Optional: pinch of crushed red pepper or dash of cumin

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Chickpea Feta Avocado Salad is one of my go-to recipes when I want something fresh, filling, and packed with flavor. It’s a vibrant mix of creamy avocado, salty feta, protein-rich chickpeas, and crisp veggies—all tossed in a simple lemony dressing. I love making this salad for quick lunches, easy dinners, or meal prep throughout the week.

Why You’ll Love This Recipe

I love this salad because it hits all the right notes: creamy, crunchy, tangy, and satisfying. It’s naturally vegetarian, full of nutrients, and comes together in just minutes with no cooking required. Whether I eat it on its own, stuff it in a pita, or serve it alongside grilled chicken, it always feels like a wholesome, energizing meal. Chickpea Feta Avocado Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas, rinsed and drained
Ripe avocados, diced
Cherry tomatoes, halved
Cucumber, chopped
Red onion, finely diced
Crumbled feta cheese
Fresh parsley or cilantro, chopped
Olive oil
Lemon juice
Salt
Black pepper
Optional: garlic, crushed red pepper, or a dash of cumin for extra flavor

Directions

I start by prepping all the fresh ingredients—draining the chickpeas, chopping the veggies, and dicing the avocado last to keep it fresh.

In a large mixing bowl, I combine the chickpeas, tomatoes, cucumber, red onion, and feta.

I drizzle with olive oil and lemon juice, then season with salt and pepper to taste. If I want extra flavor, I add minced garlic or a pinch of crushed red pepper.

I gently fold in the diced avocado and chopped herbs, being careful not to mash the avocado.

I serve immediately or chill for 15–30 minutes to let the flavors meld.

Servings and timing

This recipe serves 4 as a side or 2 as a main.
Prep time: 10 minutes
Total time: 10 minutes

Variations

Sometimes I add baby spinach or arugula to make it more of a leafy salad.

For a grain boost, I mix in cooked quinoa, bulgur, or farro.

I occasionally swap feta for goat cheese or vegan cheese crumbles.

When I want it spicy, I add sliced jalapeños or a spoonful of harissa.

For extra crunch, I toss in toasted sunflower seeds or pine nuts.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days.

Since avocado browns quickly, I usually add it fresh right before serving if I’m meal prepping.

This salad is best served cold or at room temperature—no reheating needed. Chickpea Feta Avocado Salad

FAQs

Can I make this salad ahead of time?

Yes, I prep everything but the avocado ahead of time. I add the avocado just before serving to keep it fresh.

What can I use instead of feta?

I sometimes use goat cheese, cotija, or a vegan feta alternative depending on what I have.

Is this salad good for lunch?

Absolutely. It’s filling, full of protein and fiber, and easy to pack for work or school.

How do I keep avocado from browning?

I toss the avocado in a little lemon juice and add it last. If storing, I press plastic wrap directly on the surface to limit air exposure.

Can I serve this with anything?

Yes. I love pairing it with grilled chicken, falafel, pita bread, or using it as a topping for toast or grain bowls.

Conclusion

Chickpea Feta Avocado Salad is a simple yet flavor-packed dish I keep in constant rotation. It’s fresh, nutritious, and comes together so quickly that I can make it even on my busiest days. Whether I’m enjoying it solo or as a side, this salad always delivers a delicious bite full of texture and taste.