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Chickpea Feta Avocado Salad

A fresh and filling salad combining creamy avocado, briny feta, and nutritious chickpeas, perfect for a quick lunch or light meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked chickpeas, drained and rinsed well
  • 1 large ripe avocado, diced
  • 1 cup cherry tomatoes, halved or diced roma
  • 1 small cucumber, chopped
  • 1 small red onion, thinly sliced
  • 1 small bunch parsley or cilantro, chopped
  • 1-2 tablespoons capers or olives, optional but great
  • 1-2 handfuls feta cheese, crumbled
Dressing Ingredients
  • 3 tablespoons olive oil
  • 1 juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1-2 pinches oregano or za’atar
  • salt and pepper to taste

Method
 

Preparation
  1. Rinse the chickpeas and pat them dry with a clean towel.
  2. Add the chickpeas to a large bowl.
  3. Dice the avocado last to keep it fresh, then toss in the tomatoes, cucumber, red onion, and herbs.
  4. If using, add capers or olives for extra flavor.
Dressing
  1. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon, garlic, honey, and oregano.
  2. Season with salt and pepper to taste.
Combine
  1. Pour the dressing over the chickpea mixture and gently fold to coat.
  2. Carefully add in the avocado and feta, then fold again, ensuring some avocado is smushed into the dressing for creaminess.
Finish and Serve
  1. Taste and adjust the seasoning with salt, pepper, and lemon as needed.
  2. Let the salad sit for 5-10 minutes before serving to allow flavors to meld.

Notes

For meal prep, mix everything except the avocado and add just before serving. Use lemon juice to keep avocado green.