Creamy Feta & Avocado Chickpeas Salad With Herb Dressing
This Creamy Feta and Avocado Chickpeas Salad is a rich hearty and refreshing dish packed with protein healthy fats and fresh herbs. It’s a perfect blend of creaminess from the avocado and feta with the nutty bite of chickpeas and a zesty herb dressing to tie it all together. Ideal for lunch picnics or a light dinner it comes together in minutes and satisfies both hunger and taste.
Total time
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
1 can chickpeas drained and rinsed
1 ripe avocado diced
1/2 cup crumbled feta cheese
1/2 red onion finely chopped
1 small cucumber diced
1 cup cherry tomatoes halved
1 tablespoon olive oil
Salt and pepper to taste
For the Herb Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill or mint
Salt and pepper to taste
Instructions
In a large bowl combine chickpeas avocado feta onion cucumber and cherry tomatoes.
In a small bowl whisk together olive oil lemon juice mustard honey and chopped herbs. Season with salt and pepper.
Pour the dressing over the salad and gently toss until everything is coated.
Serve immediately or chill for 15 minutes for extra flavor.
Tips
Use Fresh Ingredients: Fresh herbs ripe avocado and juicy tomatoes make a big difference in flavor.
Add Avocado Last: To keep the avocado from turning mushy or brown add it just before serving.
Balance the Dressing: Taste and adjust the dressing to your liking—add more lemon for tang or more honey for sweetness.
Chill Before Serving: Let the salad sit in the fridge for 10 to 15 minutes to let the flavors come together.
Don’t Overmix: Gently toss the salad to keep the avocado and feta from breaking apart too much.
Variations
Add Grains: Mix in cooked quinoa bulgur or couscous to make it more filling.
Change the Cheese: Try goat cheese shredded mozzarella or a vegan cheese substitute.
Switch the Herbs: Use cilantro basil or chives instead of parsley or dill for a different flavor.
Add Greens: Stir in baby spinach arugula or kale for extra nutrition and texture.
Boost the Protein: Add grilled chicken hard-boiled eggs or tofu for extra protein.
Add Crunch: Top with roasted nuts seeds or croutons for crunch and contrast.
Make It Spicy: Add chopped chili flakes or jalapeños for a bit of heat.
Q&A
Q: Can I make this salad ahead of time?
A: Yes but add avocado just before serving to keep it fresh.
Q: Is it good for meal prep?
A: Yes it keeps well in the fridge for up to 2 days without avocado.
Q: Can I use dry chickpeas instead of canned?
A: Absolutely just soak and cook them first until tender.
Q: Can I make it vegan?
A: Yes use a plant-based feta alternative or skip cheese altogether.
Nutrition Information (Approximate per serving)
Calories: 300–350
Protein: 10–12g
Carbohydrates: 25–30g
Fat: 20–25g
Fiber: 8–10g
Rich in: Healthy fats from avocado protein from chickpeas and calcium from feta
Conclusion
Creamy Feta and Avocado Chickpeas Salad is a deliciously balanced dish that’s easy to prepare and endlessly customizable. Packed with wholesome ingredients and full of flavor it’s a feel-good option you’ll want to make again and again. Whether for lunch dinner or a side dish this salad is fresh creamy and satisfying in every bite.