Name: Chickpea, Avocado, & Feta Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 large ripe avocado, diced; 1/2 cup crumbled feta cheese; 1/4 red onion, thinly sliced; 1/2 cup cherry tomatoes, halved; 2 tablespoons fresh parsley, chopped; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper to taste

A refreshing, protein-packed salad that comes together in just minutes, this Chickpea, Avocado, & Feta Salad has quickly become one of my favorite go-to meals. With the creamy richness of avocado, the satisfying bite of chickpeas, and the tangy burst of feta cheese, it delivers both flavor and nourishment in every bite. Whether I’m looking for a light lunch or a flavorful side dish, this recipe fits perfectly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) chickpeas, drained and rinsed

1 large ripe avocado, diced

1/2 cup crumbled feta cheese

1/4 red onion, thinly sliced

1/2 cup cherry tomatoes, halved

2 tablespoons fresh parsley, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Directions

In a large mixing bowl, I combine the chickpeas, diced avocado, crumbled feta, thinly sliced red onion, cherry tomatoes, and chopped parsley.

I drizzle the olive oil and lemon juice evenly over the mixture.

Using a spoon or spatula, I gently toss everything together until the ingredients are well coated—being careful not to mash the avocado too much.

I season with salt and pepper to taste.

I either serve the salad immediately or let it sit in the fridge for about 30 minutes so the flavors can meld together.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Servings: 2

Calories per serving: Approximately 280 kcal

Variations

I often switch things up based on what I have on hand. For a more Mediterranean flair, I sometimes add Kalamata olives or cucumber. If I want extra protein, grilled chicken or canned tuna works beautifully. For a little crunch, I toss in toasted pine nuts or sunflower seeds. When I crave some spice, a pinch of red pepper flakes or a diced jalapeño does the trick.

Storage/Reheating

Although this salad is best eaten fresh, I can store leftovers in an airtight container in the fridge for up to 24 hours. To keep the avocado from browning too much, I sometimes add a little extra lemon juice before sealing it. I don’t recommend reheating this salad—it’s meant to be enjoyed cold or at room temperature.

FAQs

How can I keep the avocado from turning brown in this salad?

I make sure to toss the diced avocado gently with lemon juice, which helps slow oxidation. Also, storing the salad in an airtight container minimizes exposure to air.

Can I make this salad ahead of time?

Yes, but I prefer to add the avocado just before serving for the best texture and color. I often prepare the rest of the ingredients ahead and mix them with the avocado when ready to eat.

Is this salad suitable for meal prep?

It can work for short-term meal prep (1-2 days). I store it without avocado and add it fresh each day to keep the texture pleasant.

Can I use dried chickpeas instead of canned?

Absolutely. I cook the dried chickpeas in advance (about 1/2 cup dried equals one 15 oz can cooked), let them cool, and proceed with the recipe.

What can I use instead of feta cheese?

If I don’t have feta, I swap it with goat cheese for a similar tangy creaminess, or use diced mozzarella for a milder option.

Conclusion

This Chickpea, Avocado, & Feta Salad is the kind of recipe I rely on when I need something quick, satisfying, and wholesome. It’s endlessly customizable and perfect for any time of year, especially when I want something fresh and nourishing. I love how a few simple ingredients come together to create something so vibrant and full of flavor.

Recipe:

Chickpea, Avocado, & Feta Salad

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Author: Sophia
Total Time: 10 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

A quick, refreshing, and protein-rich salad made with chickpeas, avocado, feta cheese, and fresh vegetables. Perfect for a light lunch or healthy side dish.