Name: Chickpea Feta Avocado Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups canned chickpeas, drained and rinsed; 1 large avocado, diced; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup red onion, finely chopped; 1/2 cup feta cheese, crumbled; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh basil, chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon dried oregano; Salt to taste; Black pepper to taste

I love making this Chickpea Feta Avocado Salad when I want something fresh, colorful, and satisfying without spending much time in the kitchen. It’s inspired by Mediterranean flavors, combining creamy avocado, tangy feta, and protein-packed chickpeas with a bright lemon herb dressing. I find it perfect for a light lunch, a refreshing side dish, or a wholesome meal prep option that keeps me feeling energized.

Why You’ll Love This Recipe

I love how quick and effortless this salad is to prepare. With no cooking required, I can have it ready in just 15 minutes.

I enjoy the balance of textures—the creaminess of avocado, the slight crunch from cucumber and red onion, and the hearty bite of chickpeas.

I appreciate how nutritious it is. Chickpeas provide plant-based protein and fiber, while olive oil and avocado add heart-healthy fats.

I also like how versatile this salad can be. I can serve it on its own, spoon it into pita bread, or pair it with grilled dishes for a complete meal.

Most of all, I enjoy how fresh and vibrant the lemon and herbs make every bite taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups canned chickpeas, drained and rinsed

1 large avocado, diced

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

2 tablespoons fresh parsley, chopped

1 tablespoon fresh basil, chopped

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon dried oregano

Salt and black pepper to taste

Directions

I start by placing the drained and rinsed chickpeas into a large mixing bowl. Then I add the cherry tomatoes, diced cucumber, and finely chopped red onion, gently mixing everything together.

Next, I carefully fold in the diced avocado and crumbled feta cheese so they keep their shape and texture.

In a separate small bowl, I whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, salt, and black pepper until the dressing is well combined.

I pour the dressing over the salad and toss everything gently to coat all the ingredients evenly.

Finally, I sprinkle the chopped parsley and basil over the top and give the salad a light final toss. I either serve it immediately for peak freshness or let it chill for 15–20 minutes to allow the flavors to meld beautifully.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Each serving contains approximately 320 kcal.

Variations

I sometimes add grilled chicken or shrimp when I want extra protein.

I like tossing in kalamata olives for a briny Mediterranean twist.

Also I occasionally swap feta for goat cheese when I want a creamier, tangier flavor.

For extra crunch, I add diced bell peppers or toasted pine nuts.

If I want a vegan version, I simply leave out the feta or replace it with a plant-based alternative.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Since avocado can brown, I like to press a piece of plastic wrap directly onto the surface of the salad to minimize air exposure.

I do not recommend reheating this salad, as it is meant to be enjoyed cold. If it has been refrigerated, I give it a gentle stir before serving and sometimes add a small squeeze of fresh lemon juice to brighten it up again.

Related Recipes:

Buffalo Chickpea Salad

FAQs

Can I make this salad ahead of time?

I can prepare most of the ingredients in advance, but I prefer adding the avocado just before serving to keep it fresh and green.

How do I keep the avocado from browning?

I make sure to toss the avocado well with the lemon dressing, as the acidity helps slow browning. I also store the salad in an airtight container.

Can I use dried chickpeas instead of canned?

I can absolutely use dried chickpeas. I simply soak and cook them ahead of time until tender before adding them to the salad.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free as written, making it suitable for those avoiding gluten.

What can I serve with this salad?

I like serving it alongside grilled meats, fish, or warm pita bread. I also enjoy it on its own as a light and satisfying meal.

Conclusion

I find this Chickpea Feta Avocado Salad to be the perfect combination of fresh, creamy, and zesty flavors. It’s simple to prepare, packed with wholesome ingredients, and versatile enough for many occasions. Whenever I want something quick, healthy, and full of Mediterranean-inspired taste, this is one of my favorite go-to recipes.

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