If you're looking for a quick, healthy meal that's loaded with flavor, this feta avocado chickpea salad is the perfect choice. Creamy avocado, tender chickpeas, crisp cucumber, and salty feta cheese come together with olive oil and fresh herbs in a light Mediterranean-inspired salad you'll want to make on repeat.
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The backstory.
I first made this salad on a summer afternoon when it was too hot to cook but I still wanted something fresh and satisfying. I tossed together a can of chickpeas, a ripe avocado, some feta, and whatever herbs I had in the fridge-and it turned out so good that I've been making it ever since. It's fast, colorful, and one of those easy recipes that tastes like sunshine in a bowl.
xoxo Kori
It's a must-make.
This chickpea feta avocado salad is the kind of quick, healthy meal that's as easy as it is delicious.
- Naturally nourishing. Packed with protein, fiber, and healthy fats from chickpeas and avocado.
- Fresh and fast. Ready in just minutes with simple ingredients.
- Perfectly balanced. Creamy avocado, salty feta, and bright lemon bring everything together.
- Versatile and satisfying. Great as a side, light lunch, or hearty vegetarian main dish.
Proof that the best salads are the ones that don't feel like salads-just really good food in a bowl.
Let's talk texture and flavor.
Every bite of this chickpea avocado salad is a perfect mix of creamy, crunchy, and fresh. The chickpeas add heartiness, the avocado gives buttery richness, and the feta cheese adds just the right salty tang. Add cucumber and herbs for brightness, and finish it off with olive oil and lemon juice for that sunny, Mediterranean flavor.
What you'll need.
Here's what you're going to need to make this feta avocado chickpea salad:
- Chickpeas: Use canned chickpeas for convenience-just drain and rinse well.
- Avocado: Choose ripe but firm avocados so they hold their shape when tossed.
- Cherry tomatoes: Sweet and juicy; halved for easy eating.
- Cucumber: Adds a refreshing crunch.
- Red onion: Finely chopped for a mild, crisp bite.
- Feta cheese: Creamy, salty contrast to the avocado and chickpeas.
- Olive oil: Use a good quality extra-virgin olive oil for the best flavor.
- Fresh lemon juice: Brightens the salad and balances the flavors.
- Herbs: Fresh parsley, dill, or mint (or a mix) keeps it vibrant.
- Red pepper flakes: Optional, for a little heat.
- Salt and pepper: Adjust to taste.
- Flexitarian option: Add cooked chicken, shrimp, or salmon for protein.
(For exact ingredient quantities, please see the recipe card below.)
If you're on a chickpea kick (same here!), don't miss my Coconut Chickpea Curry for a cozy, protein-packed dinner, Chickpea Fritters for a crispy, savory bite, or scoop up flavor with my Sun-Dried Tomato Hummus and Smoky Roasted Red Bell Pepper Hummus-all wholesome, high-protein ways to make the most of those mighty little beans.
Customize it your way.
This chickpea avocado salad recipe is endlessly flexible, so make it your own.
- Add chopped olives or roasted red peppers for a Mediterranean twist.
- Mix in quinoa, bulgur, or farro for extra heartiness.
- Swap cherry tomatoes for sun-dried tomatoes for a deeper flavor.
- Add a sprinkle of toasted nuts or seeds for extra crunch.
- Add in some fresh vegetables such as diced bell peppers or red onion.
Flexible dietary swaps.
You can easily adapt this avocado chickpea feta salad to fit your preferences.
- Vegan. Use dairy-free feta cheese or skip it entirely.
- Low-Sodium. Use no-salt-added canned chickpeas and reduce added salt-let the lemon and herbs shine.
- Oil-Free. Skip the olive oil and use extra lemon juice or a splash of aquafaba (the chickpea liquid) to keep it light.
How to serve it.
This feta avocado chickpea salad is a perfect side dish or light meal that's ready in minutes.
- Serve as a light lunch or quick weeknight dinner.
- Spoon over mixed greens for an easy salad bowl.
- Stuff it into pita pockets for a grab-and-go lunch.
- Pair with grilled chicken, shrimp, or salmon for a satisfying flexitarian meal.
Kori's tips.
- Use ripe but firm avocados so they don't turn mushy when tossed.
- For extra flavor, let the chickpeas marinate in the lemon dressing for 10 minutes before mixing everything together.
- Dice ingredients evenly so every bite has a little of everything.
- Serve it cold for the freshest flavor.
FAQ's
Yes! Prep all the ingredients except avocado and toss right before serving to keep it fresh.
Store leftovers in an airtight container in the fridge for up to 2 days.
Definitely-grilled chicken, shrimp, or salmon all pair perfectly with the flavors.
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📖 The recipe.
Avocado Feta and Chickpea Salad
Ingredients
- 15 ounce can chickpeas (drained and rinsed)
- 1 large avocado (or 2 small diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ¼ cup red onion (finely chopped)
- ½ cup crumbled feta cheese (dairy or plant-based)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 2 tablespoons chopped fresh parsley or dill, mint, or a mix
- ¼ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Flexitarian option: 6 to 8 ounces cooked cubed chicken, shrimp, or flaked salmon
Instructions
- In a large mixing bowl, add all of the ingredients. Toss gently to combine. Season to taste and serve.
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Kori's Tips
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