Name: Chickpea Feta Avocado Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, rinsed and drained; 1 ripe avocado, diced; 1/2 cup crumbled feta cheese; 1 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 cup red onion, finely chopped; 2 tbsp fresh parsley or cilantro, chopped; 2 tbsp lemon juice; 2 tbsp olive oil; Salt and black pepper to taste; Optional: pinch of red pepper flakes or dash of cumin

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Chickpea Feta Avocado Salad is one of my go-to recipes when I want something quick, fresh, and filling — without turning on the stove. It’s a simple salad that comes together with just a few wholesome ingredients, yet it’s packed with flavor and texture. I love how the creamy avocado, salty feta, and hearty chickpeas all work together to create a perfect balance in every bite.

Why You’ll Love This Recipe

I love this salad because it’s ready in minutes, full of protein and healthy fats, and incredibly satisfying. It makes a great lunch on its own, a light dinner, or even a side dish at a barbecue or potluck. It’s also highly customizable — I can add whatever veggies or herbs I have on hand and adjust the dressing to match my mood. Chickpea Feta Avocado Salad

Ingredients

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

Canned chickpeas, rinsed and drained
Ripe avocado, diced
Crumbled feta cheese
Cherry tomatoes, halved
Cucumber, diced
Red onion, finely chopped
Fresh parsley or cilantro, chopped
Lemon juice
Olive oil
Salt and black pepper
Optional: red pepper flakes or a dash of cumin for added flavor

Directions

I rinse and drain the chickpeas and add them to a large bowl.
I gently fold in the diced avocado, cherry tomatoes, cucumber, red onion, and crumbled feta.
I drizzle with olive oil and fresh lemon juice, then season with salt, pepper, and any additional spices I like.
I toss everything gently to combine, being careful not to mash the avocado too much.
I let the salad sit for 5–10 minutes so the flavors can meld, then serve it fresh.

Servings and timing

This recipe serves 2–3 as a main dish or 4–5 as a side and takes just 10–15 minutes to prepare.

Variations

Sometimes I add olives, bell pepper, or arugula for a Mediterranean vibe. I’ve also tossed in cooked quinoa or bulgur to make it more filling. For a zesty twist, I swap lemon juice with lime and use cilantro instead of parsley.

Storage/Reheating

Since avocado browns over time, I try to enjoy this salad the day I make it. If I want to prep it ahead, I mix everything except the avocado, then add it just before serving. Leftovers can be stored in the fridge in an airtight container for up to 1 day. Chickpea Feta Avocado Salad

FAQs

Can I use dried chickpeas instead of canned?

Yes, I soak and cook them ahead of time. They work great — I just make sure they’re fully tender and cooled before using in the salad.

What kind of feta works best?

I prefer block feta that I crumble myself. It’s creamier and has a richer flavor than pre-crumbled versions.

Can I make this salad vegan?

Definitely — I just skip the feta or replace it with a vegan feta alternative or cubes of marinated tofu.

Is this salad good for meal prep?

Yes, but I keep the avocado out until just before serving. The rest holds up well for a couple of days in the fridge.

Can I add greens?

Absolutely. I often toss in spinach, kale, or mixed greens to turn it into more of a leafy salad.

Conclusion

Chickpea Feta Avocado Salad is light, refreshing, and incredibly satisfying — the kind of meal I can throw together in minutes but enjoy all day. It’s full of texture, flavor, and good-for-you ingredients, making it a perfect choice for a quick lunch, a potluck dish, or a healthy side. Whether I keep it simple or load it up with extras, this salad never disappoints.