I love a salad that feels like company. This one is bright and simple. It comes together fast. The chickpeas add heart. The avocado adds cream. The feta adds tang. The herbs lift everything. I often make it when I want something fresh and homey. It also pairs nicely with a warm breakfast or snack like my favorite avocado toast with eggs.
why make this recipe
This salad is an easy weeknight winner. It needs little hands-on time. It also travels well for lunches. The flavors are balanced. The lemon and oregano brighten the feta and chickpeas. The herbs keep it feeling fresh. If you like Mediterranean flavors, you’ll enjoy this along with a hearty grain dish like my Mediterranean quinoa salad with feta & olives.
how to make Chickpea Feta Avocado Salad
Ingredients:
1 (15-ounce/425g) can chickpeas, drained and rinsed, 1 avocado, pitted and diced, 4 ounces/115g feta cheese, crumbled, 1/2 cup/75g red onion, thinly sliced, 1/2 cup/50g fresh parsley, chopped, 1/4 cup/25g fresh mint, chopped, 3 tablespoons/45ml olive oil, 2 tablespoons/30ml lemon juice, freshly squeezed, 1 clove garlic, minced, 1/2 teaspoon/2.5ml dried oregano, Salt and pepper to taste
Directions:
In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
Serve immediately or chill for later.
I like to serve this with crusty bread. It also pairs well with something a bit sweet, like the loaf in my cranberry feta sourdough bread.
how to serve Chickpea Feta Avocado Salad
Serve it as a light lunch on its own. Spoon it onto toasted bread for an open-faced sandwich. It makes a great side for grilled fish or chicken. For a quick bowl, add cooked quinoa or couscous. You can also pile it into a pita for an easy picnic option. If you want a fast snack plate, pair it with simple toast like my delicious 5‑min avocado toast.
how to store Chickpea Feta Avocado Salad
Store it in an airtight container in the fridge. Use within 24 hours for the best avocado texture. If you need to keep it longer, leave the avocado out and add it just before serving. The chickpeas and dressing will stay fine for up to 3 days. Give it a gentle toss before serving.
tips to make Chickpea Feta Avocado Salad
- Rinse and drain the chickpeas well. It removes excess starchy liquid.
- Dice the avocado just before tossing if you want a firmer texture.
- Use good lemon juice. Fresh squeezed makes a big difference.
- If you like more herb flavor, double the parsley and mint. I’ll sometimes pair it again with a grain salad like my Mediterranean quinoa salad with feta & olives for a fuller meal.
- Taste and adjust salt last. Feta can be salty, so go easy at first.
variation (if any)
Make it vegan by swapping the feta for a tangy tofu crumble or a store-bought vegan feta. Add cucumber for crunch. Toss in roasted red peppers for sweetness. Swap mint for basil to change the herb profile. For extra protein, stir in diced grilled chicken or some flaked tuna.
FAQs
Q: Will the avocado brown if I toss it in the salad?
A: Yes, avocado browns over time. To slow it, toss the avocado just before serving. Keep leftovers cold and eat within a day.
Q: Can I use dried chickpeas instead of canned?
A: Yes. Soak and cook them until tender, then cool before using. The salad works best with chickpeas that hold their shape.
Q: How can I make the salad less salty if my feta is strong?
A: Rinse the feta briefly in cold water to remove surface salt. Also reduce added salt in the dressing and taste before adding more.
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Chickpea Feta Avocado Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and simple salad featuring chickpeas, avocado, and feta, perfect for a fresh, Mediterranean-inspired meal.
Ingredients
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 4 ounces/115g feta cheese, crumbled
- 1/2 cup/75g red onion, thinly sliced
- 1/2 cup/50g fresh parsley, chopped
- 1/4 cup/25g fresh mint, chopped
- 3 tablespoons/45ml olive oil
- 2 tablespoons/30ml lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1/2 teaspoon/2.5ml dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta cheese, thinly sliced red onion, chopped parsley, and chopped mint.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients. Gently toss until everything is well coated.
- Serve immediately or chill for later.
Notes
Store in an airtight container in the fridge and use within 24 hours for the best avocado texture. Chickpeas and dressing can stay fine for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: salad, chickpeas, avocado, feta, healthy, Mediterranean
