Chickpea Feta Avocado Salad is a bright, creamy salad with good protein and fresh herbs. It comes together fast for lunch, a picnic, or a light dinner. For a different summer fruit idea, try this watermelon feta checkerboard salad alongside it.
Chickpea Feta Avocado Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright, creamy salad packed with protein and fresh herbs, perfect for lunch, picnics, or a light dinner.
Ingredients
- 1 (15-ounce / 425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces / 115g feta cheese, crumbled
- 1/2 cup / 75g red onion, thinly sliced
- 1/2 cup / 50g fresh parsley, chopped
- 1/4 cup / 25g fresh mint, chopped
- 3 tablespoons / 45ml olive oil
- 2 tablespoons / 30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon / 2.5ml dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, add the drained chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Add salt and pepper to taste.
- Pour the dressing over the salad ingredients.
- Gently toss until everything is well coated, being careful not to mash the avocado.
- Serve right away, or chill in the fridge for up to an hour before serving.
Notes
Use ripe but firm avocado to hold its shape. Rinse chickpeas well to prevent watery dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 20mg
Ingredients
- 1 (15-ounce / 425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces / 115g feta cheese, crumbled
- 1/2 cup / 75g red onion, thinly sliced
- 1/2 cup / 50g fresh parsley, chopped
- 1/4 cup / 25g fresh mint, chopped
- 3 tablespoons / 45ml olive oil
- 2 tablespoons / 30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon / 2.5ml dried oregano
- Salt and pepper to taste
How to serve Chickpea Feta Avocado Salad
- Serve as a main for a light lunch or as a side with grilled fish or chicken.
- Put it over greens for a full salad bowl or spoon into pita bread for a quick wrap.
- It is great at picnics and summer potlucks. Try pairing with other fresh salads like Marry Me Chickpeas for a mix of flavors.
Why make this recipe
- It is quick and ready in minutes, perfect for busy days.
- The salad is vegetarian and high in plant protein from chickpeas.
- It works well for meal prep, lunches, and warm-weather meals. If you like mixed fruit salads too, see this checkerboard salad for a colorful side.
How to make Chickpea Feta Avocado Salad
- In a large bowl, add the drained chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Add salt and pepper to taste.
- Pour the dressing over the salad ingredients.
- Gently toss until everything is well coated. Be careful not to mash the avocado.
- Serve right away, or chill in the fridge for up to an hour before serving.
For a protein boost with poultry, try this simple chicken salad as a main to serve beside the salad.
Tips to make Chickpea Feta Avocado Salad (long-tail tips)
- Use ripe but firm avocado so it holds shape when tossed.
- Rinse and dry chickpeas well to keep the dressing from getting watery.
- Add lemon juice right after cutting avocado to slow browning.
- For a creamier texture, mash a small portion of the chickpeas before mixing.
- If you like sweet and tangy, add a few chopped cherry tomatoes. For another cool side, consider this pineapple cucumber salad.
Variation ideas
- Vegan: Replace feta with vegan feta or crumbled firm tofu and use a little extra lemon.
- Add cucumber or bell pepper for crunch.
- Spice it: add a pinch of red pepper flakes or a dash of smoked paprika.
- Make it Mediterranean by adding kalamata olives and a splash of red wine vinegar.
How to store Chickpea Feta Avocado Salad
- Store the salad in an airtight container in the fridge for up to 24 hours.
- To keep the avocado fresh, press a piece of plastic wrap flat on the salad surface before sealing.
- If you plan to store longer, leave the avocado out and add it just before serving.
FAQs about Chickpea Feta Avocado Salad
Q: Can I make Chickpea Feta Avocado Salad ahead of time?
A: Yes. Make the chickpea mix and dressing ahead, but add avocado right before serving for best texture.
Q: How long will Chickpea Feta Avocado Salad last in the fridge?
A: It keeps well for about 24 hours. The avocado may darken if stored too long.
Q: Can I freeze Chickpea Feta Avocado Salad?
A: No. Freezing will change the avocado and feta texture. It is best fresh or refrigerated short-term.
Q: Is Chickpea Feta Avocado Salad good for meal prep?
A: Yes. Prep the chickpeas, herbs, and dressing ahead. Pack avocado separately and combine when ready to eat.
Q: Can I make Chickpea Feta Avocado Salad without feta?
A: Yes. Use vegan feta, firm tofu, or leave it out for a dairy-free salad.
(If you want more salad recipes, check site posts for ideas.)
