Go Back
Chickpea Avocado Salad with Creamy Feta Recipe
Ash Tyrrell

Chickpea Avocado Salad with Creamy Feta Recipe

I remember the first time I made this Chickpea Avocado Salad with Creamy Feta — 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.
Print Recipe Pin Recipe
Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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).
  • 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.
  • 1/2 teaspoon dried oregano – earthy background note.
  • Salt and freshly ground black pepper to taste – essential seasoning.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.