Description
This Chickpea Feta Avocado Salad is fresh, creamy, and vibrant—ready in 15 minutes with no cooking required. Protein-packed chickpeas, tangy feta, and buttery avocado get tossed in a zesty lemon–olive oil dressing for a satisfying, Mediterranean-inspired lunch or side.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large avocado, diced
- 1/2 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley or cilantro
- (Optional) 1/4 cup kalamata olives, chopped
- (Optional) 1 cup cooked quinoa or a few handfuls of arugula
Instructions
1. Rinse and drain chickpeas well. Chop tomatoes, cucumber, onion, avocado, and herbs.
2. Whisk olive oil, lemon juice, honey (if using), salt, and pepper in a small bowl.
3. Combine chickpeas, tomatoes, cucumber, onion, feta, and avocado in a large bowl.
4. Pour dressing over and toss gently to coat. Adjust salt, pepper, and lemon to taste.
5. Serve immediately or chill 20–30 minutes to let flavors meld. Add greens or quinoa if desired.
Notes
For best texture, add avocado just before serving.
Use block feta for creamier crumbles and brighter flavor.
Make it vegan by skipping feta or using a plant-based feta.
Meal prep tip: mix everything except avocado and dressing; add both right before eating.
Optional add-ins: olives, roasted red peppers, spinach, or chili flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 22mg