Go Back

Chickpea Feta Avocado Salad

A delightful salad combining creamy avocado, salty feta, and earthy chickpeas, perfect for lunch or a light dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, lunch, Salad
Cuisine: Mediterranean
Calories: 370
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cans 15 oz cans chickpeas, drained and rinsed (or ~3 cups cooked chickpeas)
  • 2 pieces ripe avocados, diced (choose slightly firm-ripe)
  • 1 cup feta cheese, crumbled (about 4–5 oz; sheep or goat feta is extra flavorful)
  • 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
  • 1 medium cucumber, seeded and diced
  • 1/4 cup red onion, finely chopped (soak in cold water 5 min for milder bite)
  • 1/3 cup fresh parsley, chopped (or swap half with cilantro)
  • 1/4 cup Kalamata olives, pitted and halved (optional)
Dressing
  • 3 tablespoons extra virgin olive oil (use something you enjoy on bread)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon Dijon mustard (for a tiny lift)
  • 1 small garlic clove, minced (optional)
  • 1/2 teaspoon sea salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • pinch red pepper flakes (optional for warmth)

Method
 

Prepare the Base
  1. Drain and rinse the chickpeas very well and pat them dry with a clean towel.
  2. Chop cherry tomatoes, diced cucumber, finely chop the red onion, and roughly chop the parsley.
  3. Keep the avocado out of the fridge until ready to assemble.
  4. Optional: Dry-toast the chickpeas in a nonstick skillet for 6–8 minutes until slightly golden.
Make the Main Filling
  1. In a medium bowl, whisk together olive oil, lemon juice, Dijon, minced garlic, salt, pepper, and red pepper flakes.
  2. Add the drained chickpeas to a large mixing bowl and pour about two-thirds of the dressing over them.
  3. Fold in the crumbled feta, halved tomatoes, cucumbers, red onion, olives, and chopped parsley.
Assemble and Chill
  1. Gently fold the diced avocado into the salad.
  2. Drizzle the remaining dressing if needed.
  3. Chill for 15–30 minutes or serve immediately.

Notes

Store leftovers without avocado in an airtight container for up to 3 days. Add avocado just before serving to avoid browning.