Name: Chickpea Feta Avocado Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 can chickpeas, drained and rinsed (about 15 oz); 1 ripe avocado, diced; 1/2 cup feta cheese, crumbled; 1 cup cherry tomatoes, halved; 1/2 cucumber, chopped; 1/4 red onion, thinly sliced; 2 tbsp fresh parsley, chopped; 2 tbsp lemon juice; 2 tbsp olive oil; Salt and pepper, to taste

This Chickpea Feta Avocado Salad is a fresh, vibrant, and protein-packed dish that comes together in minutes. With creamy avocado, tangy feta, hearty chickpeas, and crisp vegetables, it’s the kind of salad I reach for when I want something filling but still light. Whether I serve it as a main meal or a side dish, it never fails to satisfy. Chickpea Feta Avocado Salad

Why You’ll Love This Recipe

I love this recipe because it’s quick, healthy, and doesn’t require any cooking. It’s perfect for a lunch that keeps me energized, or a simple dinner that doesn’t leave me with a pile of dishes. The flavors are bold and balanced — creamy avocado pairs beautifully with salty feta, while chickpeas add body and substance. Plus, it’s easy to customize based on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chickpeas (canned or cooked)
avocado
feta cheese
cherry tomatoes
cucumber
red onion
fresh parsley
lemon juice
olive oil
salt and pepper

Directions

I start by draining and rinsing the chickpeas, then set them aside.
I dice the avocado, slice the cherry tomatoes in halves, chop the cucumber, and thinly slice the red onion.
I combine all the veggies in a large bowl and add the chickpeas and crumbled feta.
I whisk together lemon juice, olive oil, salt, and pepper to make a quick dressing.
I drizzle the dressing over the salad and toss everything gently to combine.
Finally, I sprinkle in some chopped parsley before serving.

Servings and timing

This recipe makes about 4 servings and takes just 10–15 minutes to prepare. It’s best served fresh, especially to enjoy the avocado at its creamiest.

Variations

Sometimes I like to switch things up with a few easy swaps:

I add chopped bell peppers or shredded carrots for extra crunch.
I replace feta with goat cheese or even grilled halloumi.
For a spicy kick, I toss in a pinch of red pepper flakes or a diced jalapeño.
I mix in cooked quinoa or couscous if I want it to be even more filling.
I swap lemon juice with balsamic vinegar for a deeper, tangier flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To keep the avocado from browning too much, I sometimes add it fresh just before eating. I don’t recommend reheating this salad — it’s meant to be enjoyed cold or at room temperature.

FAQs

How do I keep the avocado from browning?

I squeeze a little extra lemon juice over the avocado before mixing it in. This helps slow down oxidation and keeps it looking fresh.

Can I make this salad ahead of time?

Yes, but I usually leave out the avocado until just before serving. Everything else holds up well in the fridge for a day or two.

Is this recipe vegan?

Not quite — feta cheese makes it vegetarian, not vegan. To make it vegan, I simply swap the feta for a plant-based alternative or skip it altogether.

What type of chickpeas should I use?

I like using canned chickpeas for convenience, but cooked-from-scratch chickpeas work beautifully too. Just make sure they’re tender and well-drained.

Can I use lime instead of lemon?

Absolutely. Lime juice gives a slightly different citrusy twist that works just as well in this salad.

Conclusion

This Chickpea Feta Avocado Salad is one of those go-to recipes that always delivers. It’s quick, nourishing, and loaded with flavor and texture. I love how easy it is to make and how well it fits into both busy weekdays and laid-back weekends. Whether I’m looking for a light lunch, a meatless dinner, or a colorful potluck dish, this salad hits the spot every time.