There’s something special about a salad that feels both refreshing and satisfying. My Chickpea Feta Avocado Salad was born on one of those busy days when I wanted something nourishing but quick to prepare. The creamy avocado, salty feta, and tender chickpeas come together in a way that reminds me of summer lunches at my Nonna’s kitchen table; where the ingredients were simple, but the flavors were full of love.
Table of Contents
Why You’ll Love This Recipe
This avocado chickpea feta salad hits every mark; it’s fresh, hearty, and endlessly adaptable. The chickpeas bring a satisfying bite, the avocado adds creaminess, and the feta offers a salty contrast that ties it all together. Whether you’re prepping lunch for the week or looking for a vibrant side dish, it’s the kind of recipe that makes eating healthy feel joyful. Plus, it’s protein-packed and naturally vegetarian, making it an ideal go-to for busy days.
It’s also incredibly quick; no stove required, no fuss. You can toss it together in just 10 minutes with everyday ingredients.
If you enjoy balanced, Mediterranean-style recipes like my Apple Arugula Salad with Maple Pecans, you’ll fall for this wholesome bowl of goodness.
Print
Chickpea Feta Avocado Salad
A quick and refreshing Mediterranean-style salad featuring creamy avocado, tangy feta, and protein-packed chickpeas; ready in just 10 minutes!
- Total Time: 10 minutes
- Yield: 2 servings 1x
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 ripe avocados, diced
1 cup cherry tomatoes, halved
½ red onion, finely chopped
½ cup feta cheese, crumbled
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Optional: chopped parsley or mint for freshness
Instructions
1. Rinse and drain chickpeas, then pat dry.
2. Dice avocados, halve tomatoes, and finely chop onion.
3. In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
4. Combine all ingredients in a large bowl, drizzle dressing, and toss gently.
5. Add feta last and mix lightly.
6. Chill for 15 minutes before serving for the best flavor.
Notes
This salad keeps well for up to 2 days in the fridge.
Add grilled chicken or quinoa for extra protein.
Use vegan feta for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 440mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 22mg
Ingredients You’ll Need
What makes this chickpea feta and avocado salad shine is its simplicity. Each ingredient serves a purpose, creating layers of texture and taste:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ½ cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: chopped parsley or mint for freshness
This salad also works beautifully with variations. For example, you can replace feta with goat cheese or add grains like quinoa for extra texture.
Pair it with my Honey Feta Sweet Potato Rounds for a complete Mediterranean-inspired meal.
How to Make this Chickpea Feta Avocado Salad
Making this avocado and feta chickpea salad couldn’t be easier. Here’s the process:
- Prep the base: Rinse and drain your chickpeas well. Pat them dry with a paper towel.
- Chop the produce: Dice the avocado, halve the cherry tomatoes, and finely chop the onion.
- Mix the dressing: In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Combine: Add everything to a large mixing bowl, drizzle the dressing, and toss gently to coat.
- Add feta last: Sprinkle the crumbled feta over the top and mix lightly so it stays creamy and visible.
This salad tastes even better after chilling for about 15 minutes, allowing the flavors to blend. For another Mediterranean-style dish that shares the same balanced flavors, check out my Gnocchi with Spinach and Feta.
Tips and Variations
- Add greens: Mix in baby spinach or arugula for extra color and crunch.
- Boost the protein: Include quinoa or grilled chicken for a more filling meal.
- Make it vegan: Skip the feta or substitute with a vegan cheese crumble.
- Use fresh herbs: Dill, basil, or mint make this salad pop with freshness.
This dish holds well for up to two days in the fridge. To prevent the avocado from browning, toss it with lemon juice before adding.
Frequently Asked Questions
1. Can I make chickpea feta avocado salad ahead of time?
Yes! Prep everything except the avocado and feta. Add those just before serving for the best texture.
2. How do I keep the avocado from turning brown?
Toss avocado pieces in lemon juice before adding them to the salad.
3. What goes well with this salad?
It’s wonderful alongside grilled fish, chicken or even beef.
4. Can I store leftovers?
Yes. Keep leftovers in an airtight container for up to 2 days. Just note that avocado may soften over time.
Final Thoughts
This Chickpea Feta Avocado Salad captures everything I love about food; simple, wholesome ingredients that come together beautifully. It’s the kind of dish that celebrates freshness and balance, perfect for lunch, picnics, or quick dinners.
Cooking, for me, is about care and connection, just as my Nonna taught me. Each time I toss this salad, I think of her quiet lessons about flavor and love, and I hope this dish brings that same comfort to your table.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
