This Chickpea Feta Avocado Salad is fresh, bright, and ready in about 10 minutes. Creamy avocado meets salty feta and tender chickpeas for a satisfying salad with a mix of textures: silky avocado, slightly firm chickpeas, juicy cherry tomatoes, and a little crunch from red onion. It’s a great lunch, light dinner, or picnic dish that tastes lemony and savory with a hint of herb freshness. If you enjoy simple, protein-rich salads, you might also like this healthy tuna chickpea salad for another easy meal idea.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 3 servings):
- Calories per serving: 375 kcal
- Protein: 11 g
- Carbohydrates: 20 g
- Fat: 22 g
- Fiber: 8 g
- Sugar: 3 g
- Sodium: 370 mg
Why Make This Chickpea Feta Avocado Salad
Make this salad when you want something fast, healthy, and filling. It balances plant protein from chickpeas with healthy fats from avocado and olive oil. The flavors are bright (lemon), salty (feta), and fresh (parsley and tomato). Texture is a highlight: creamy avocado, firm chickpeas, and juicy tomatoes. It’s perfect for a weeknight meal, bringing to work for lunch, or serving as a side for grilled fish or chicken.
How to Make Chickpea Feta Avocado Salad
This recipe is no-cook and comes together in minutes. The goal is to keep the avocado intact and toss gently so the salad stays pretty. Use ripe but firm avocado, drain and rinse the chickpeas well, and taste for salt since feta adds saltiness.
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions:
Step 1: Preparation
Drain and rinse the chickpeas in a colander. Pat them dry with a clean towel if they are very wet. Dice the avocado, halve the cherry tomatoes, finely chop the red onion, and chop the parsley.
Step 2: Mixing
In a large bowl, add the drained chickpeas, diced avocado, halved cherry tomatoes, crumbled feta, chopped red onion, and parsley. Drizzle the olive oil and lemon juice over the ingredients.
Step 3: Combining
Season with salt and pepper, remembering that feta adds salt — start with a small pinch. Gently toss everything with a large spoon or spatula so the avocado keeps its shape and the feta distributes without turning into a paste.
Step 4: Finishing
Taste and adjust lemon, salt, or pepper. Serve immediately to enjoy the textures best, or chill the salad in the refrigerator for up to 30 minutes to let flavors meld. Garnish with extra parsley or a drizzle of olive oil before serving.
How to Serve Chickpea Feta Avocado Salad
- Serve on a bed of mixed greens for a light meal.
- Spoon onto toasted bread or pita for an open-faced sandwich.
- Use as a side with grilled chicken, fish, or kebabs.
- Pack it for lunch with a fork — keep dressing minimal to avoid sogginess.
- Top with toasted seeds or pine nuts for extra crunch.
How to Store Chickpea Feta Avocado Salad
- Short-term: Store in an airtight container in the fridge for up to 24 hours. Avocado browns over time, so it’s best eaten the same day.
- To reduce browning: Toss avocado with a little extra lemon juice before mixing, and press a sheet of plastic wrap directly on the salad surface.
- Freezing: Not recommended — avocado texture changes and becomes mushy when frozen.
- Make-ahead tip: Combine everything except avocado, then add diced avocado just before serving.
Expert Tips for Perfect Chickpea Feta Avocado Salad
- Choose a slightly firm avocado so it holds shape when diced.
- Rinse and drain chickpeas well to reduce canning liquid flavor and excess sodium.
- Crumble feta with your fingers for light, fluffy pieces that mix evenly.
- Use fresh lemon juice for the brightest flavor; bottled can taste flat.
- If you want more tang, add a teaspoon of red wine vinegar.
- For extra herb flavor, add mint alongside parsley.
- If prepping in advance, keep avocado separate until ready to eat.
Delicious Variations
- Mediterranean Twist: Add cucumber, kalamata olives, and a splash of red wine vinegar.
- Spicy Kick: Stir in a pinch of red pepper flakes or a drizzle of harissa.
- Grain Bowl: Serve over cooked quinoa or farro for a heartier meal.
- Creamy Yogurt Dressing: Replace olive oil with a mix of Greek yogurt, lemon, and a little olive oil for a creamy version.
- Vegan Option: Omit the feta or use a vegan feta substitute.
Frequently Asked Questions
-
Can I use dried chickpeas instead of canned?
- Yes. Cook dried chickpeas until tender, then cool before using. One 15-oz can equals about 1.5 cups cooked chickpeas. Dried chickpeas need soaking and boiling, which adds time but gives better texture.
-
How do I keep the avocado from browning?
- Toss avocado with lemon juice before adding to the salad and eat within a few hours. Storing the salad in an airtight container with plastic wrap pressed on top helps reduce air contact.
-
Is this salad suitable for meal prep?
- Partially. Prepare the chickpeas, tomatoes, onion, and feta ahead of time. Add diced avocado and dressing just before eating to keep the salad fresh.
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Can I make this salad gluten-free or dairy-free?
- It’s naturally gluten-free. For dairy-free, omit the feta or use a dairy-free cheese alternative. Add more lemon or a sprinkle of nutritional yeast for savory flavor.
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How can I add more protein?
- Add grilled chicken, canned tuna, or a spoonful of Greek yogurt. A sprinkle of toasted almonds or pumpkin seeds will also boost protein and crunch.
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What if I don’t like raw red onion?
- Soak the chopped red onion in cold water for 10 minutes to mellow the bite, then drain well. Or substitute with scallions for a milder flavor.
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Can I substitute the parsley?
- Yes. Use cilantro, dill, or a mix of herbs depending on the flavor profile you prefer.
Conclusion
This Chickpea Feta Avocado Salad is quick, colorful, and full of fresh flavors—creamy avocado, salty feta, and bright lemon make each bite satisfying. It’s versatile for meals at home or on the go and easy to tweak to your tastes. For another simple chickpea-based salad idea, check out this version called Chickpea, Avocado, & Feta Salad. Enjoy making it, and don’t be afraid to experiment with herbs and add-ins to make it your own.
Print
Chickpea Feta Avocado Salad
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
A quick, fresh, and satisfying salad combining creamy avocado, salty feta, and tender chickpeas, ready in about 10 minutes.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas in a colander. Pat them dry with a clean towel if they are very wet. Dice the avocado, halve the cherry tomatoes, finely chop the red onion, and chop the parsley.
- In a large bowl, add the drained chickpeas, diced avocado, halved cherry tomatoes, crumbled feta, chopped red onion, and parsley. Drizzle the olive oil and lemon juice over the ingredients.
- Season with salt and pepper. Gently toss everything with a large spoon or spatula so the avocado keeps its shape.
- Taste and adjust lemon, salt, or pepper. Serve immediately or chill for up to 30 minutes. Garnish with extra parsley or olive oil before serving.
Notes
Use ripe but firm avocados to keep them intact. Prepare ingredients ahead and add avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 10mg
