Hey y’all! If you’re searching for a fresh, vibrant, and ridiculously easy salad, this Chickpea Feta Avocado Salad is about to become your new favorite go-to. Creamy avocado, tangy feta, and hearty chickpeas come together in a crisp, zesty dish that’s perfect for picnics, lunches, potlucks, or just a simple weeknight dinner. Cool, satisfying, and loaded with flavor, this salad is a guaranteed crowd-pleaser. Let’s get cooking!
Why You’ll Love This Chickpea Feta Avocado Salad
- Super Quick: Ready in just 15 minutes, making it perfect for busy days.
- Nutritious & Filling: Packed with protein, fiber, and healthy fats to keep you satisfied.
- Flavor Explosion: The combo of creamy avocado and tangy feta makes every bite irresistible.
- Versatile: Great as a main dish, side, or even stuffed in a pita.
- Easy to Customize: Adaptable to what’s in your fridge—make it your own!
Chickpea Feta Avocado Salad Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 large ripe avocado, diced
- 3/4 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (about 1/2 lemon)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
How to Make Chickpea Feta Avocado Salad
Step 1: Prep the Veggies
Dice the avocado, halve the cherry tomatoes, finely chop the red onion, and roughly chop the parsley. Set aside.
Step 2: Mix the Base
In a large mixing bowl, combine the drained chickpeas, chopped red onion, cherry tomatoes, and parsley.
Step 3: Add Avocado & Feta
Gently fold in the diced avocado and crumbled feta cheese to keep the avocado from getting mushy.
Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper until emulsified.
Step 5: Combine & Serve
Pour the dressing over the salad and toss everything gently to coat. Serve immediately for best flavor and texture.
Chickpea Feta Avocado Salad Notes
- For best flavor, use high-quality extra virgin olive oil—here’s how to choose one.
- If prepping ahead, add avocado just before serving to prevent browning.
- Add a pinch of red chili flakes for a little kick!
Chickpea Feta Avocado Salad Variations
- Mediterranean Twist: Add sliced cucumbers and kalamata olives for extra briny flavor.
- Herby Upgrade: Swap parsley for fresh dill or basil.
- Vegan Version: Omit feta or use a plant-based feta substitute for a dairy-free option.
Required Equipment for Chickpea Feta Avocado Salad
- Large mixing bowl
- Sharp knife
- Cutting board
- Small whisk or fork (for dressing)
- Measuring cups and spoons
Chickpea Feta Avocado Salad Storage Instructions
This salad is best enjoyed fresh but keeps well in an airtight container in the fridge for up to 2 days. For optimal texture, add the avocado just before serving if making ahead.
Serving Recommendations for Chickpea Feta Avocado Salad
- Serve with pita bread or tortilla chips for a hearty lunch.
- Pair with grilled chicken or fish for a protein-packed dinner.
- Enjoy as a side dish for summer BBQs or picnics—try these top BBQ side ideas.
Pro Tips for Chickpea Feta Avocado Salad
- Rinse chickpeas well to remove excess sodium and improve flavor.
- Let the salad sit for 10 minutes after mixing for flavors to meld.
- Use a ripe but firm avocado for the best creamy texture—learn how to pick the perfect avocado from Avocado Central.
Chickpea Feta Avocado Salad FAQ
- Can I make Chickpea Feta Avocado Salad ahead of time?
- Yes, but for best results, add avocado just before serving to prevent browning.
- Is this salad gluten-free?
- Absolutely, this recipe is naturally gluten-free—just double-check your feta and seasonings.
- Can I use dried chickpeas instead of canned?
- Yes—cook 1/2 cup dried chickpeas until tender, cool, and use in place of canned.
Prep time: 10 minutes
Total time: 15 minutes
Servings: 4
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large ripe avocado, diced
- 3/4 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
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1In a large salad bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, cherry tomatoes, red onion, and chopped parsley.
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2In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
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3Pour the dressing over the salad ingredients and gently toss to combine, ensuring the avocado stays intact.
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4Taste and adjust seasoning with additional salt or lemon juice if needed.
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5Serve immediately, or chill for 10 minutes before serving for enhanced flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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