Description
A fresh, vibrant Chickpea Feta Avocado Salad made with creamy avocado, briny feta, crisp cucumber, red onion, and protein-packed chickpeas tossed in a zesty lemon herb vinaigrette. Perfect for lunch, meal prep, or as a Mediterranean side dish.
Ingredients
2 cups cooked or canned chickpeas, rinsed and drained
1 large ripe avocado, diced or sliced
½ cup crumbled feta cheese
1 cup cherry or grape tomatoes, halved
½ English cucumber, diced
¼ cup thinly sliced red onion or pickled red onions
¼ cup kalamata olives, pitted and halved
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
¼ cup fresh parsley, chopped
2 tablespoons fresh dill or mint (optional), chopped
Salt and freshly ground black pepper, to taste
Instructions
In a large bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to create the dressing.
Add the chickpeas, tomatoes, cucumber, onions, and olives to the bowl and toss to coat in the dressing.
Gently fold in the diced avocado and crumbled feta cheese.
Add the chopped herbs and mix lightly to combine.
Serve immediately or chill for 15–30 minutes for the flavors to develop.
Notes
For best results, add avocado just before serving to maintain texture.
Use vegan feta to make this recipe dairy-free.
Chill the salad for 30 minutes before serving for even more flavor.
Keeps well in the fridge for up to 3 days (without avocado).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 1 ½ cups)
- Calories: 330
- Sugar: 3g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg
Keywords: chickpea feta avocado salad, healthy chickpea salad, Mediterranean salad, avocado salad recipe, summer salad idea