Chickpea Feta Avocado Salad is a vibrant, fresh, and protein-packed salad that I love to throw together when I want something wholesome, filling, and full of flavor. It’s a perfect blend of creamy avocado, salty feta, and hearty chickpeas, all tossed in a simple lemony dressing. Whether I serve it as a main dish, a side, or prep it for lunch, this salad always leaves me feeling satisfied and energized.

Why You’ll Love This Recipe

I love this salad because it checks all the boxes — it’s easy, nutrient-dense, and absolutely delicious. The chickpeas add plant-based protein and fiber, the avocado brings creamy richness, and the feta adds a tangy bite that keeps things interesting. It takes just minutes to make, and I can enjoy it on its own, in a wrap, or on top of greens. It’s also naturally gluten-free and can be made vegan with a quick cheese swap.

Ingredients

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

• Canned chickpeas (rinsed and drained)
• Avocado, diced
• Feta cheese, crumbled
• Cherry tomatoes, halved
• Red onion, finely chopped
• Cucumber, chopped
• Fresh parsley or mint (optional, for freshness)
• Lemon juice
• Olive oil
• Salt and black pepper
• Garlic powder or minced garlic (optional)

Directions

1. I start by rinsing and draining the chickpeas and adding them to a large bowl.
2. I add the diced avocado, halved cherry tomatoes, chopped cucumber, red onion, and crumbled feta.
3. In a small bowl, I whisk together lemon juice, olive oil, salt, pepper, and garlic if I’m using it.
4. I pour the dressing over the salad and gently toss everything together until coated and evenly mixed.
5. I taste and adjust seasoning, then finish with fresh herbs on top.
6. I serve it immediately, or let it chill for 10–15 minutes to let the flavors blend.

Servings and timing

This recipe serves 3–4 as a main or 5–6 as a side. It takes about 15 minutes from start to finish — no cooking needed.

Variations

Sometimes I add diced bell peppers, olives, or chopped spinach to bulk it up even more. For a spicier kick, I toss in a pinch of red pepper flakes or a few dashes of hot sauce. I’ve also turned this into a wrap by scooping it into lettuce leaves or a pita. To make it vegan, I simply skip the feta or replace it with a dairy-free alternative.

Storage/Reheating

This salad is best eaten fresh because of the avocado, but it will keep in an airtight container in the fridge for up to 2 days. If I’m prepping ahead, I add the avocado just before serving to keep it from browning. No reheating needed — it’s meant to be enjoyed cold.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I cook dried chickpeas in advance and let them cool before using. I just make sure they’re tender and fully drained.

What kind of feta works best?

I like using a block of feta in brine — it has the best texture and flavor. I crumble it fresh into the salad.

How do I keep the avocado from browning?

I add extra lemon juice and toss gently to coat the avocado well. If making ahead, I wait to add the avocado right before serving.

Is this salad good for meal prep?

Yes, I prep everything except the avocado, then mix it all together when I’m ready to eat. It holds up well in the fridge for a couple of days.

Can I make this a main dish?

Absolutely. It’s filling enough on its own, but I sometimes add grilled chicken, tuna, or quinoa to make it even more substantial.

Conclusion

Chickpea Feta Avocado Salad is one of those recipes that I keep coming back to — simple, healthy, and full of flavor. It’s a great way to enjoy a satisfying, plant-forward meal that’s ready in minutes. Whether I’m packing it for lunch, serving it at a barbecue, or just tossing something together on a busy weeknight, this salad always hits the spot.

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