If you want a healthy, quick and filling salad, you will love this Chickpea Feta Avocado Salad Recipe. It combines creamy avocado, salty feta and protein-packed chickpeas.
Fresh vegetables add crunch and flavor. This salad is perfect for lunch, dinner or a light snack.
In this post, I will show you how to make Chickpea Feta Avocado Salad step by step. You will also get the full list of ingredients for Chickpea Feta Avocado Salad and tips to make it perfect every time.
This salad is easy to prepare, requires no cooking and tastes fresh and vibrant. The creamy avocado and tangy feta balance the nutty chickpeas.
It is a vegetarian, gluten-free and protein-rich dish. Perfect for meal prep or a quick, healthy meal. Kids and adults both enjoy it.
My Experience With This Recipe
The first time I made this salad, I was amazed at how flavorful it tasted. The avocado added creaminess and the feta gave a nice tang. Chickpeas made it filling enough for lunch. I loved that it was ready in less than 10 minutes.
I also tried adding cherry tomatoes and cucumbers for extra freshness. Sprinkling some lemon juice prevented the avocado from browning.
My friends loved it when I served it for a picnic. I realized this salad is flexible and easy to adjust with different vegetables or herbs.
Recipe Card Info
- Recipe Name: Chickpea Feta Avocado Salad
- Servings: 2–3 servings
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Course: Salad / Healthy Snack
- Cuisine: Mediterranean
- Calories: 250 kcal per serving
Equipment List
- Mixing bowl
- Spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Lemon squeezer (optional)
Ingredients You Need for Chickpea Feta Avocado Salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1/2 cup feta cheese, crumbled
- 1/2 red onion, finely chopped
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano or fresh parsley
- Salt and black pepper to taste
Instructions
- Prepare Chickpeas
Drain and rinse canned chickpeas. Pat them dry with a paper towel to remove extra moisture. - Dice the Avocado
Cut the avocado in half, remove the pit and dice it into small cubes. - Chop Vegetables
Finely chop red onion, dice cucumber and halve cherry tomatoes. Add them to a mixing bowl. - Add Chickpeas
Add chickpeas to the mixing bowl with the chopped vegetables. Mix gently with a spoon. - Add Feta Cheese
Sprinkle crumbled feta over the salad. Stir lightly to distribute without mashing avocado. - Prepare Dressing
In a small bowl, mix olive oil, lemon juice, oregano, salt and pepper. Whisk gently. - Combine Dressing with Salad
Pour dressing over salad. Toss gently to coat all ingredients evenly. - Adjust Seasoning
Taste the salad. Add more salt, pepper or lemon juice if needed for flavor balance. - Serve Immediately
Transfer salad to a serving bowl or plate. Serve fresh to enjoy creamy avocado. - Optional Garnish
Garnish with extra feta or fresh parsley for a colorful presentation.
Recipe Tips
- Use ripe avocado for creamy texture.
- Drain chickpeas well to avoid watery salad.
- Add lemon juice to prevent avocado from browning.
- Customize vegetables according to your preference.
- Serve immediately for best flavor and freshness.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 20 g |
| Protein | 10 g |
| Fat | 15 g |
| Saturated Fat | 4 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 350 mg |
Serving Suggestions
This Chickpea Feta Avocado Salad is perfect as a light lunch or dinner. It pairs well with pita bread, whole-grain crackers or grilled vegetables.
You can serve it on top of lettuce or mixed greens. Add a boiled egg or roasted chicken for extra protein. It also works as a side dish for Mediterranean or Mexican meals.
Best Sides To Serve With
- Whole grain toast or pita bread
- Roasted vegetables or sweet potatoes
- Quinoa or couscous
- Fresh fruit salad
- Hummus or tzatziki dip
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 1 day. Avoid storing avocado for too long, as it may brown.
You can add lemon juice before storing to slow browning. This salad is best served fresh and cold. Do not reheat, as avocado and feta taste best chilled.
Chickpea Feta Avocado Salad Recipe
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 ripe avocado diced
- 1/2 cup feta cheese crumbled
- 1/2 red onion finely chopped
- 1/2 cucumber diced
- 1/2 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano or fresh parsley
- Salt and black pepper to taste
Instructions
Prepare Chickpeas
- Drain and rinse canned chickpeas. Pat them dry with a paper towel to remove extra moisture.
Dice the Avocado
- Cut the avocado in half, remove the pit, and dice it into small cubes.
Chop Vegetables
- Finely chop red onion, dice cucumber, and halve cherry tomatoes. Add them to a mixing bowl.
Add Chickpeas
- Add chickpeas to the mixing bowl with the chopped vegetables. Mix gently with a spoon.
Add Feta Cheese
- Sprinkle crumbled feta over the salad. Stir lightly to distribute without mashing avocado.
Prepare Dressing
- In a small bowl, mix olive oil, lemon juice, oregano, salt and pepper. Whisk gently.
Combine Dressing with Salad
- Pour dressing over salad. Toss gently to coat all ingredients evenly.
Adjust Seasoning
- Taste the salad. Add more salt, pepper or lemon juice if needed for flavor balance.
Serve Immediately
- Transfer salad to a serving bowl or plate. Serve fresh to enjoy creamy avocado.
Optional Garnish
- Garnish with extra feta or fresh parsley for a colorful presentation.
Notes
- Use ripe avocado for creamy texture.
- Drain chickpeas well to avoid watery salad.
- Add lemon juice to prevent avocado from browning.
- Customize vegetables according to your preference.
- Serve immediately for best flavor and freshness.
FAQs about Chickpea Feta Avocado Salad
Q1: Can I use canned chickpeas for this salad?
Yes, canned chickpeas are perfect. Drain and rinse them well before using to remove excess sodium.
Q2: Can I make this salad ahead of time?
You can prep vegetables and chickpeas, but add avocado and dressing just before serving for freshness.
Q3: Can I add other vegetables or greens?
Yes, spinach, arugula, bell peppers or carrots work well. Adjust seasoning and lemon juice accordingly.
Q4: Can I make this salad vegan?
Yes, omit feta cheese or use vegan feta alternatives. Flavor will remain fresh and delicious.
Q5: How do I prevent avocado from browning?
Sprinkle lemon juice over diced avocado. Store salad in airtight container in the fridge for short periods.
Conclusion
This Chickpea Feta Avocado Salad Recipe is fresh, healthy and easy to make. It combines creamy avocado, tangy feta and protein-rich chickpeas. Perfect for a quick lunch, dinner or snack.
Following the steps, tips and serving suggestions ensures a flavorful and vibrant salad every time.
Now you know how to make Chickpea Feta Avocado Salad and all the ingredients for Chickpea Feta Avocado Salad. Try this recipe for a nutritious, satisfying, and delicious meal your family will love.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
