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Chickpea Feta Avocado Salad with fresh veggies and a tangy dressing in a bowl.

Chickpea Feta Avocado Salad

A quick, fresh, and filling salad made with chickpeas, ripe avocado, cherry tomatoes, and feta, dressed with a bright lemon and olive oil dressing.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 large ripe avocado, diced Choose ripe but not mushy
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, chopped
  • 1/4 medium red onion, finely sliced Soak in cold water if too sharp
  • 1/2 cup feta, crumbled Can use block feta for creamier texture
  • 1 handful fresh parsley or cilantro, chopped Use any preferred herb
  • Juice of 1 large lemon lemon juice Fresh lemon juice recommended
  • 3 tablespoons extra virgin olive oil
  • 1 small clove garlic, grated or minced
  • to taste Salt and black pepper
  • pinch of red pepper flakes (optional) Add for heat if desired

Method
 

Preparation
  1. In a large bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper until glossy.
  2. Add chickpeas, cucumber, tomatoes, and red onion to the bowl and toss to coat.
  3. Gently fold in the diced avocado and crumbled feta. Be careful not to overmix.
  4. Finish by sprinkling chopped parsley or cilantro and add a pinch of red pepper flakes if desired.
  5. Taste and adjust seasoning with more lemon or olive oil if needed.

Notes

Store salad without avocado for meal prep; add avocado just before serving. The salad can last up to 3 days in the fridge. For a twist, consider adding olives or toasted seeds.