Chickpea Feta Avocado Salad Recipe
A vibrant, protein-packed Chickpea Feta Avocado Salad that combines creamy avocado, salty feta, and hearty chickpeas with a zesty lemon vinaigrette — perfect for a quick, healthy lunch or make-ahead meal.
Ingredients
- 2 cans about 15 oz / ~425 g each chickpeas, drained and rinsed
- 2 medium ripe avocados diced
- 150 g about 5 oz feta cheese, crumbled
- 1 small red onion thinly sliced
- 1 medium cucumber seeded and diced
- 1 cup about 150 g cherry tomatoes, halved
- ½ cup fresh parsley roughly chopped
- Optional 2–3 tbsp fresh mint or dill, chopped
- Optional 2 tbsp toasted pumpkin seeds or sunflower seeds
- For the dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup optional
- 1 garlic clove finely minced
- ½ tsp sea salt adjust to taste
- ¼ tsp freshly ground black pepper
- ¼ tsp dried oregano or 1 tsp fresh oregano finely chopped (optional)
Instructions
- Prepare the chickpeas: Drain and rinse the chickpeas in a colander. Shake off excess water and set aside.
- Chop the vegetables and herbs: Thinly slice the red onion; dice the cucumber (removing seeds if watery); halve the cherry tomatoes. Roughly chop the parsley (and mint or dill, if using).
- Make the dressing: In a small bowl or jar, whisk together lemon juice, red wine vinegar, Dijon mustard, garlic, and oregano. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper, then taste and adjust as needed (add a bit more lemon or honey if needed).
- Assemble the salad (without avocado): In a large bowl, combine the drained chickpeas, sliced onion, cucumber, tomatoes, and herbs. Pour about two-thirds of the dressing over this mixture, tossing gently to coat.
- Add the feta: Crumble the feta over the salad and gently fold it in so it mixes but doesn’t fully disintegrate.
- Add the avocado: Cube the avocados and, if you like, lightly sprinkle with a little lemon juice to prevent browning. Add the avocado to the salad and very gently fold everything together, being careful not to mash the avocado.
- Finish & serve: Taste the salad and add more of the reserved dressing if needed. Garnish with toasted seeds, a little extra parsley, and a final drizzle of olive oil. Serve immediately or slightly chilled.
Notes
- Make-ahead tips: Prep all components (chickpeas, vegetables, herbs, dressing) in advance, but add the avocado just before serving so it stays fresh and vibrant.
- Storage: Refrigerator for up to 24 hours (without avocado, if possible). After adding avocado, best consumed within 6–8 hours.
- Mediterranean twist: add kalamata olives, capers, or roasted red pepper.
- Mexican-style: swap lemon for lime, add diced jalapeño, cilantro, and maybe corn.
- Protein-boost: stir in cooked chicken, tofu, or beans.
- Vegan: replace the feta with a plant-based version or omit.
- Avocado tip: Use slightly firm but ripe avocados so they hold shape when tossed.
- Dressing balance: Because feta is salty, adjust salt in the dressing carefully.