I remember the first time I made this Chickpea Avocado Salad with Creamy Feta Recipe — it instantly became one of my go-to lunches. I was craving something fresh, filling, and full of flavor without a lot of fuss. The combination of creamy avocado and tangy feta just sings, and the chickpeas give it a satisfying heft.
Every bite feels vibrant and nourishing, and honestly, it never lasts long in my fridge. If you love quick, healthy meals that don’t skimp on taste, you’ll adore this one. You can also enjoy a side of Crispy Garlic Parmesan Potato Wedges Recipe with this salad for a comforting twist.
Ingredients
Here’s what you’ll need to make this delicious salad work perfectly. I’ve included helpful tips so every ingredient shines.
For the Salad Base:
- 15 oz chickpeas (canned, drained and rinsed) – gives protein and fiber base and holds dressing well.
- 2 ripe avocados, diced – choose avocados that are firm but yielding so they stay chunky.
- 4 oz feta cheese, crumbled – fresh crumbling from a block tastes better than pre-crumbled.
- 1/4 cup red onion, thinly sliced – sharp bite balances creaminess of the avocado.
- 1/4 cup fresh parsley, chopped – herbaceous brightness.
- 1/4 cup fresh cilantro, chopped – adds a fresh lift (optional but recommended).
For the Dressing:
- 3 tablespoons olive oil – smooth richness that coats everything.
- 2 tablespoons fresh lemon juice – fresh citrus boosts flavor more than bottled juice.
- 1 clove garlic, minced – savory depth, similar to the garlic in Garlic Butter Cod with Roasted Potatoes Recipe for an extra punch.
- 1/2 teaspoon dried oregano – earthy background note.
- Salt and freshly ground black pepper to taste – essential seasoning.
Note:
several servings
Variations
Want to mix things up or make this fit your diet better? Try these twists:
- Vegan: Swap feta with a dairy-free feta alternative or omit completely.
- Add Crunch: Add diced cucumber or bell peppers for extra texture.
- Mediterranean Boost: Add cherry tomatoes and olives for more color and tang.
- Herb Twists: Use basil or dill instead of cilantro for a flavor change.
- Protein Punch: Toss in grilled chicken or cooked quinoa for a heartier meal.
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Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 0 minutes (no cook)
- Total Time: 15 minutes
Equipment You Need
Here’s what I use to make this come together smoothly:
- Large mixing bowl – for combining all salad ingredients.
- Colander – to drain and rinse chickpeas well.
- Sharp knife – to dice avocado and slice onions.
- Small bowl – perfect for whisking dressing.
- Whisk – helps emulsify dressing perfectly.
- Large spoon – for gentle but even tossing.
How to Make Chickpea Avocado Salad with Creamy Feta Recipe
This salad comes together quickly and works beautifully for lunch, dinner, or meal prep. The key is preparing ingredients fresh and tossing gently so the textures remain intact. Follow these steps for the best results.
Prepare the Chickpeas
Start by draining and rinsing chickpeas under cold water, then pat them dry. Removing extra moisture helps them absorb dressing better. Transfer them to a large mixing bowl as the base of your salad.
Dice the Avocado and Slice Onion
Dice ripe avocados into bite-sized chunks and lightly coat them with a squeeze of lemon juice to prevent browning. Thinly slice red onions so their sharpness doesn’t overpower the salad while still adding crunch.
Make the Dressing
In a small bowl, whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Letting the dressing sit briefly helps flavors blend and mellows the garlic slightly.
Toss Everything Together
Add avocado, onion, herbs, and crumbled feta to the chickpeas. Pour dressing over the salad and gently toss so everything is coated without breaking down the avocado pieces.
Final Seasoning and Serve
Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed. Serve immediately for the freshest texture or chill briefly before serving.
Additional Tips for Making this Recipe Better
Here are a few tricks I’ve learned after making this many times:
- I always pick avocados that are ripe but still firm so they keep their shape.
- Rinsing chickpeas thoroughly improves flavor and texture.
- I usually add dressing just before serving for the freshest taste.
- Letting dressing sit a few minutes deepens the flavor.
- If onions taste too strong, I soak them in cold water for about 10 minutes before adding.
How to Serve Chickpea Avocado Salad with Creamy Feta Recipe
Serve this salad in a shallow bowl or platter so the vibrant ingredients show beautifully. Sprinkle extra feta and herbs on top for presentation. It pairs wonderfully with warm pita bread, crusty bread, or served over fresh greens. A wedge of lemon on the side adds extra brightness for anyone who likes more zing.
Credit (Pinterest)
Nutritional Information
Here’s an approximate nutritional snapshot per serving:
- Calories: ~385 kcal – filling without feeling heavy.
- Protein: ~12 g – thanks to chickpeas and feta.
- Carbohydrates: ~32 g – fiber-rich for steady energy.
- Fat: ~24 g – healthy fats from olive oil and avocado.
Make Ahead and Storage
Refrigerating
Store leftovers in an airtight container in the refrigerator for up to two days. The avocado may darken slightly, but the salad remains flavorful and safe to eat.
Freezing
Freezing is not recommended since avocado and fresh herbs lose their texture and become watery after thawing.
Reheating
This salad is meant to be eaten cold, so no reheating is required. Simply stir gently before serving again.
Why You’ll Love This Recipe?
This salad wins people over quickly for several good reasons:
- Super Quick: Ready in just minutes, making it ideal for busy schedules and last-minute meals.
- No Cooking Required: Perfect for warm weather or when you don’t want to use the stove.
- Nutritious and Filling: Balanced ingredients keep you satisfied while still feeling light.
- Easily Customizable: Simple to adapt for vegan diets or to include extra protein or veggies.
- Fresh and Flavorful: Every bite delivers creamy, tangy, and bright flavors that never feel boring.
If you’re looking for a healthy, vibrant, and effortless salad that tastes as good as it looks, this Chickpea Avocado Salad with Creamy Feta will quickly become a favorite in your kitchen too.
Chickpea Avocado Salad with Creamy Feta Recipe
Ingredients
Method
- Start by draining and rinsing chickpeas under cold water, then pat them dry. Removing extra moisture helps them absorb dressing better. Transfer them to a large mixing bowl as the base of your salad.
- Dice ripe avocados into bite-sized chunks and lightly coat them with a squeeze of lemon juice to prevent browning. Thinly slice red onions so their sharpness doesn’t overpower the salad while still adding crunch.
- In a small bowl, whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Letting the dressing sit briefly helps flavors blend and mellows the garlic slightly.
- Add avocado, onion, herbs, and crumbled feta to the chickpeas. Pour dressing over the salad and gently toss so everything is coated without breaking down the avocado pieces.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed. Serve immediately for the freshest texture or chill briefly before serving.
Notes
- I always pick avocados that are ripe but still firm so they keep their shape.
- Rinsing chickpeas thoroughly improves flavor and texture.
- I usually add dressing just before serving for the freshest taste.
- Letting dressing sit a few minutes deepens the flavor.
- If onions taste too strong, I soak them in cold water for about 10 minutes before adding.
