Chickpea Feta Avocado Salad – Fresh, Protein-Packed & Ready in Minutes
This Chickpea Feta Avocado Salad is a vibrant, nutrient-rich dish that’s bursting with flavor and texture. Creamy avocado, tangy feta, and hearty chickpeas come together with crisp veggies and a zesty lemon dressing for a refreshing salad that’s perfect for lunch, meal prep, or a light dinner. It’s vegetarian, protein-packed, and ready in under 15 minutes—ideal for busy days or warm-weather meals. Serve it on its own, in a wrap, or over greens for a satisfying, wholesome bite.
Equipment
- Large mixing bowl
- Cutting board & sharp knife
- Citrus juicer (optional)
- Wooden spoon or spatula
- Airtight containers (for storage/meal prep)
Ingredients
- 1 can (15 oz / 400 g) chickpeas, rinsed & drained
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ small red onion, finely chopped (optional: soak in water to mellow flavor)
- ½ cup feta cheese, crumbled (or vegan feta alternative)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp fresh herbs (parsley, dill, or mint), chopped
- Salt & black pepper, to taste
- Optional: olives, bell pepper, or quinoa for extra texture
Instructions
- Prep Chickpeas – Rinse and drain canned chickpeas well. Pat dry for best texture.
- Chop Veggies – Dice avocado, cucumber, onion, and halve the tomatoes.
- Mix Base – In a large bowl, combine chickpeas, cucumber, tomato, onion, and feta.
- Make Dressing – Whisk together olive oil, lemon juice, herbs, salt, and pepper.
- Combine – Pour dressing over the salad and toss gently.
- Add Avocado – Fold in diced avocado last to prevent mushiness.
- Taste & Adjust – Add more lemon, salt, or herbs if desired. Serve immediately.
Notes
- Meal Prep Tip: Store salad without avocado and add fresh before serving to keep it vibrant.
- Vegan Swap: Replace feta with vegan feta or omit entirely.
- Spicy Kick: Add chili flakes or diced jalapeños for heat.
- Make It a Meal: Serve over quinoa, couscous, or bulgur for a hearty grain bowl.
- Storage: Best eaten fresh. Keeps 1–2 days in an airtight container in the fridge.