Chickpea Feta Avocado Salad Recipe
Effortless & Fresh Salads.
A quick and healthy Mediterranean-inspired salad with chickpeas, creamy feta, and fresh avocado. Ready in just 10 minutes.
I remember the first time I made this. It was one of those quiet Tuesday afternoons. The house was still, and I was staring into the fridge, not wanting to *actually* cook anything. I saw a can of chickpeas, half a block of feta, and a perfectly ripe avocado on the counter. It felt like they were asking to be put together. I didn't measure anything, just chopped and drizzled. It was so simple, so unexpectedly good. Now, it's the recipe I turn to when I need a little moment of calm in a busy day.
Why You'll Love This Salad
- •It’s incredibly fast. We're talking 10 minutes, from start to finish.
- •No cooking required. Perfect for warm days or when you just can't be bothered.
- •It's full of amazing textures—creamy, crunchy, and soft.
- •So healthy and satisfying, it keeps you full for hours.
- •The lemon dressing is bright, zesty, and so simple.
- •It looks beautiful in a bowl. A little piece of edible art.
This salad has completely changed my lunch routine! I was so tired of sad desk lunches, but this is so fresh, filling, and incredibly easy to make. The flavors are just perfect together. I've made it at least three times this week alone!
Essential Ingredient Guide
- Avocado: Look for an avocado that yields to gentle pressure but isn't mushy. You want it ripe enough to be creamy but firm enough to hold its shape when diced.
- Feta Cheese: I always recommend buying feta in a block and crumbling it yourself. It has a much better, creamier texture and flavor than the pre-crumbled kind.
- Chickpeas: Canned chickpeas are perfect for this—just be sure to rinse and drain them well to remove any metallic taste from the can. Patting them dry helps too.
- Red Onion: If you find red onion too sharp, you can soak the chopped pieces in cold water for 10 minutes before adding them to the salad. It mellows the flavor beautifully.
Complete Cooking Process
- Grab a small jar with a lid. It’s the easiest way.
- Add your olive oil, lemon juice, Dijon, and oregano.
- Seal the jar and give it a good shake until it’s all blended. Done.
- Rinse and drain your chickpeas. Let them sit in the colander for a bit.
- Chop the cucumber, halve the tomatoes, and finely slice the red onion.
- Dice the avocado last, right before you’re ready to combine everything, to keep it from browning.
- In a big, pretty bowl, add the chickpeas, cucumber, tomatoes, and onion.
- Gently add the avocado and feta.
- Drizzle the vinaigrette over the top and use two spoons to gently toss. You want to coat everything without breaking up the feta and avocado too much.
- Serve it right away. It's best when it's super fresh.
A Few Common Questions
→Can I make this salad ahead of time?
You can prep the components separately! Combine the chickpeas, onion, cucumber, and tomatoes. Keep the dressing, feta, and avocado separate. When you're ready to eat, just dice the avocado and toss everything together.
→What else can I add to this salad?
Oh, so many things! Cooked quinoa, grilled chicken, chopped bell peppers, or a handful of fresh parsley or dill would all be lovely additions.
→How do I store leftovers?
Honestly, this salad is best eaten fresh because of the avocado. If you do have leftovers, store them in an airtight container in the fridge for up to a day. The avocado might brown a bit, but it will still taste good.
→Can I use a different cheese?
Of course. Goat cheese would be a wonderful creamy alternative. If you need it to be dairy-free, a good quality vegan feta works well too.
Chickpea Feta Avocado Salad Recipe
Quick & healthy chickpea feta avocado salad recipe. Ready in minutes! Perfect for a light lunch or dinner. Get the Mediterranean-inspired recipe now!
Timing
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes
Recipe Details
Ingredients
For the Salad
- 011 (15-ounce) can chickpeas, rinsed and drained
- 021 large ripe avocado, diced
- 031/2 cup crumbled feta cheese
- 041/2 cup cherry tomatoes, halved
- 051/4 cup finely chopped red onion
- 061/2 English cucumber, diced
For the Lemon Vinaigrette
- 013 tablespoons extra-virgin olive oil
- 022 tablespoons fresh lemon juice
- 031 teaspoon Dijon mustard
- 041/2 teaspoon dried oregano
- 05Salt and freshly ground black pepper to taste
Instructions
In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, and dried oregano. Season with salt and pepper to taste. Set aside.
In a large bowl, gently combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, and chopped red onion.
Gently fold in the diced avocado and crumbled feta cheese. Be careful not to mash the avocado too much; you want nice chunks.
Pour the lemon vinaigrette over the salad. Toss gently until everything is lightly coated.
Taste and adjust seasoning if needed. Serve immediately for the best texture and flavor.
Notes & Tips
- 1Don't be afraid to adjust the dressing to your taste. Add more lemon if you like it zesty, or a little more olive oil if you prefer it richer.
Tools You'll Need
- •Add the avocado just before serving to keep it green and fresh.
- •Be gentle when you toss the salad to avoid mashing the avocado and feta.
- •Use fresh lemon juice for the dressing. The bottled kind just isn't the same.
- •Let the salad sit for 5 minutes after tossing to let the flavors meld together.