Chickpea Feta Avocado Salad

This Chickpea Feta Avocado Salad is fresh, hearty, and full of flavor. I love how the creaminess of avocado balances the saltiness of feta and the nuttiness of chickpeas. It’s light yet satisfying, and it comes together in no time, making it perfect for quick meals or when I want to impress guests with something simple but vibrant.

Why You’ll Love This Recipe

I enjoy this recipe because it fits into my life so effortlessly. Here’s why I keep coming back to it:

• I can prepare it in less than 30 minutes.

• I get layers of flavor in every bite with avocado, feta, and chickpeas.

• I don’t need fancy ingredients—everything is budget-friendly.

• I have fewer dishes to wash compared to bigger meals.

• I love the aroma of fresh herbs filling my kitchen.

• The textures keep it exciting—creamy, crunchy, and tender.

• It’s easy enough for me to make even on my first try.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Dressing Ingredients

• 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

1. I start by draining and rinsing the chickpeas and adding them to a large mixing bowl.

2. I dice the avocado and crumble the feta, then add them to the bowl with chickpeas.

3. I toss in the red onion, parsley, and mint for freshness.

4. In a small bowl, I whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

5. I pour the dressing over the salad and gently toss everything together until well combined.

6. I serve it immediately for the best taste and texture.

Servings and timing

This recipe serves 4 people as a side dish or 2 as a main meal. It takes about 15 minutes to prep and can be on the table in under 20 minutes.

Variations

I sometimes add cucumber for extra crunch or cherry tomatoes for a juicy burst of flavor. If I want more protein, I include grilled chicken or salmon. Swapping parsley and mint for basil or cilantro also gives the salad a fresh twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since avocado tends to brown, I like to squeeze a bit of extra lemon juice on top before refrigerating. I don’t reheat this salad—it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

I can prep the ingredients ahead, but I wait to add the avocado and dressing until just before serving to keep everything fresh.

Can I use canned or fresh chickpeas?

I usually go for canned chickpeas because they’re convenient, but if I have time, I cook dried chickpeas for a richer flavor.

What can I use instead of feta?

I like to substitute goat cheese or even cubes of mozzarella if I want a milder flavor.

Can I make it vegan?

Yes, I just skip the feta or replace it with a dairy-free alternative.

How do I keep the avocado from browning?

I make sure to coat the avocado with lemon juice, and I store the salad in an airtight container to slow oxidation.

Conclusion

This Chickpea Feta Avocado Salad is a recipe I return to again and again. It’s quick, flavorful, and versatile, making it perfect for weeknights or special occasions. I love that it feels light yet filling, and it always brings Mediterranean freshness to my table.

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