Chickpea Feta Avocado Salad
This vibrant salad combines creamy avocado, salty feta, protein-rich chickpeas, and fresh vegetables tossed in a zesty lemon-olive oil dressing. It’s quick, filling, and loaded with texture — ideal for lunch, a picnic, or a healthy dinner side.
Time
Prep Time: 15 minutes
Total Time: 15 minutes
Servings:4
Ingredients
1 can (15 oz / 425g) chickpeas, drained & rinsed
2 medium ripe avocados, diced
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/4 small red onion, finely chopped
1/2 cup feta cheese, crumbled
2 tbsp fresh parsley (or cilantro), chopped
Dressing
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp honey
1/2 tsp dried oregano
Salt & black pepper, to taste
Instructions
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, oregano, salt, and pepper.
Assemble the salad: In a large bowl, combine chickpeas, tomatoes, cucumber, onion, feta, and parsley.
Add avocado: Gently fold in diced avocado just before serving.
Toss & serve: Pour dressing over salad, toss gently, and serve immediately.
Serving Suggestions
Serve as a main salad with warm pita or crusty bread.
Pair with grilled chicken, fish, or lamb for a complete Mediterranean meal.
Use as a filling for wraps or pita pockets.
Notes & Tips
Add olives or roasted red peppers for extra flavor.
For meal prep: mix everything except avocado and add it fresh before eating.
Use lime juice instead of lemon for a slightly different twist.
Frequently Asked Questions
Q: Can I make this vegan?
Yes — just skip the feta or replace with vegan feta.
Q: How long does it keep?
About 2 days in the fridge (best eaten fresh because avocado browns quickly).
Q: Can I use dried chickpeas?
Yes — soak overnight, then cook until tender before using.
Nutritional Information
Calories: 310
Protein: 10g
Fat: 20g
Carbs: 24g
Fiber: 8g
Sodium: 420mg