Chickpea Feta Avocado Salad

A fresh, simple salad with chickpeas, avocado, and feta. It is quick to make and full of bright flavors.

introduction

This Chickpea Feta Avocado Salad mixes creamy avocado, salty feta, and hearty chickpeas. You get a salad that feels filling but stays light. It takes a few minutes to toss and fits many meals — lunch, dinner side, or a potluck dish.

why make this recipe

• It cooks no food. You only mix fresh and canned ingredients.
• It fills you up with protein and healthy fat.
• It tastes bright from lemon and herbs.
• You can change it fast to match what you have.

how to make Chickpea Feta Avocado Salad

1. Rinse and drain the chickpeas so they are clean and cool.
2. Dice the avocado and slice the red onion thin.
3. Chop the parsley and mint.
4. Make the dressing: whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
5. In a large bowl, mix chickpeas, avocado, feta, red onion, parsley, and mint.
6. Pour dressing over the salad and toss gently so avocado holds its shape.
7. Serve right away or chill for a short time.

Ingredients :

• 1 (15-ounce/425g) can chickpeas, drained and rinsed
• 1 avocado, pitted and diced
• 4 ounces/115g feta cheese, crumbled
• 1/2 cup/75g red onion, thinly sliced
• 1/2 cup/50g fresh parsley, chopped
• 1/4 cup/25g fresh mint, chopped
• 3 tablespoons/45ml olive oil
• 2 tablespoons/30ml lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1/2 teaspoon/2.5ml dried oregano
• Salt and pepper to taste

Directions :

1. In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
2. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
3. Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
4. Serve immediately or chill for later.

how to serve Chickpea Feta Avocado Salad

• Serve alone as a light lunch or snack.
• Place it on top of greens for a full salad.
• Use it as a side for grilled chicken or fish.
• Spoon over toasted bread for a quick open-faced sandwich.

how to store Chickpea Feta Avocado Salad

• Store in an airtight container in the fridge.
• Eat within 1–2 days for best texture because avocado will brown.
• Keep dressing separate and add just before serving if you want the avocado to stay fresh longer.

tips to make Chickpea Feta Avocado Salad

• Use ripe but firm avocado so it holds shape when mixed.
• Drain chickpeas well to avoid a watery salad.
• Toss gently to keep avocado chunks whole.
• Taste and add salt last because feta is salty.
• If you plan to keep it, add avocado right before serving.

variation (if any)

• Add diced cucumber or cherry tomatoes for more crunch.
• Swap mint for basil or dill.
• Use lime instead of lemon for a different tang.
• For a vegan version, skip the feta or use a vegan feta substitute.

FAQs

Q: Can I use dry chickpeas instead of canned?
A: Yes, cook them first and cool them. Canned chickpeas save time.

Q: How long does this salad keep?
A: It keeps 1–2 days in the fridge. The avocado will brown over time.

Q: Can I make this salad ahead?
A: You can prep chickpeas, herbs, and dressing ahead. Add avocado and toss just before serving.

Q: Is this salad vegetarian or vegan?
A: It is vegetarian because of the feta. To make it vegan, use a dairy-free feta or skip the cheese.

Q: Can I use other herbs?
A: Yes. Basil, dill, or cilantro work well if you prefer them.

Conclusion

For more recipe ideas and similar salads, see this Chickpea, Avocado, & Feta Salad for another simple version. If you want a healthy meal plan with chickpea salads, try this Easy Chickpea Feta Salad – Healthy Fitness Meals. For a chef-style take, check the New York Times recipe Chopped Salad With Chickpeas, Feta and Avocado Recipe.

Chickpea Feta Avocado Salad

A fresh and simple salad with chickpeas, avocado, and feta that's quick to make and full of bright flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch, Salad, Side Dish

Cuisine Mediterranean

Servings 4 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 1 15-ounce can chickpeas, drained and rinsed Can also use dry chickpeas, cooked and cooled.
• 1 avocado, pitted and diced Use ripe but firm avocado to hold its shape.
• 4 ounces feta cheese, crumbled For a vegan version, use dairy-free feta or skip the cheese.
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh parsley, chopped Can swap for other herbs if preferred.
• 1/4 cup fresh mint, chopped Can swap for basil or dill.

Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed Can use lime for a different flavor.
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste Add salt last as feta is salty.

Instructions

 

Preparation

• Rinse and drain the chickpeas so they are clean and cool.
• Dice the avocado and slice the red onion thin.
• Chop the parsley and mint.

Dressing

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

Combine

• In a large bowl, mix chickpeas, avocado, feta, red onion, parsley, and mint.
• Pour dressing over the salad and toss gently so the avocado holds its shape.

Serving

• Serve right away or chill for a short time.

Notes

Store in an airtight container in the fridge. Eat within 1–2 days for best texture because avocado will brown. Keep dressing separate and add just before serving if you want the avocado to stay fresh longer.

Keyword Avocado Salad, Chickpea Salad, Easy Recipe, Feta Salad, Healthy Salad