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Fresh chickpea feta avocado salad with cherry tomatoes, cucumber, parsley, and crumbled feta in a white bowl.
Callie Brooks

Chickpea Feta Avocado Salad

This Chickpea Feta Avocado Salad is a fresh, hearty dish featuring creamy avocado, tangy feta, juicy tomatoes, and nutty chickpeas tossed in a zesty lemon vinaigrette — perfect for a quick lunch or light dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean, Vegetarian
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can (15 oz) chickpeas, rinsed
  • 1 cup cherry tomatoes, halved
  • 0.5 English cucumber, diced
  • 0.5 red onion, thinly sliced
  • 1 ripe avocado, diced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Equipment

  • salad bowl
  • cutting board
  • chef's knife
  • mixing spoon
  • small jar or bowl for vinaigrette

Method
 

  1. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
  2. In a large salad bowl, combine the chickpeas, cherry tomatoes, cucumber, and sliced onion.
  3. Just before serving, gently fold in the diced avocado and crumbled feta cheese.
  4. Pour the vinaigrette over the salad and toss carefully to combine without breaking up the avocado.
  5. Sprinkle chopped parsley on top and serve immediately.

Nutrition

Calories: 315kcalCarbohydrates: 24gProtein: 9gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 16mgSodium: 350mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 520IUVitamin C: 19mgCalcium: 180mgIron: 2mg

Notes

For meal prep, store the vinaigrette separately and add avocado just before serving. Add grilled chicken or salmon for a protein boost. Try using pomegranate seeds for a festive version. Avoid overmixing to keep feta and avocado intact.

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