There’s something refreshing about a salad that combines creamy avocado, tangy feta, and hearty chickpeas.
This Chickpea Feta Avocado Salad is light, protein-packed, and bursting with fresh Mediterranean flavors—perfect for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
It’s quick to make and requires no cooking.
Packed with protein, healthy fats, and fresh herbs.
Versatile enough to serve as a main dish or a side.
Bright, tangy, and refreshing flavors in every bite.
What You’ll Need (Ingredient Highlights)
Chickpeas add plant-based protein and heartiness.
Avocado provides creamy texture and healthy fats.
Feta cheese adds a salty, tangy kick.
Fresh parsley and mint bring bright, herbaceous flavor.
Olive oil and lemon juice create a simple, zesty dressing.
Pro Tips Before You Start
Use ripe but firm avocado to keep the cubes intact.
Rinse chickpeas well to remove excess starch and salt.
Crumble feta just before serving for the best texture.
Chill the salad before serving for even more refreshing flavor.
How to Make Chickpea Feta Avocado Salad
Step 1 – Combine salad ingredients
In a large bowl, add chickpeas, avocado, feta, onion, parsley, and mint.
Step 2 – Make the dressing
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
Step 3 – Toss the salad
Pour dressing over the salad and toss gently until well coated.
Step 4 – Serve
Enjoy immediately or refrigerate until ready to serve.
What to Serve Them With
Pair with grilled chicken, fish, or shrimp.
Serve alongside pita bread or warm flatbreads.
Enjoy as a side with Mediterranean mains like kebabs or roasted lamb.
Variations / Substitutions
Swap feta for goat cheese for a creamier flavor.
Add cucumber or cherry tomatoes for extra freshness.
Use cilantro instead of mint for a different twist.
Make it heartier with cooked quinoa or bulgur.
Storage & Leftovers
Best eaten fresh, but can be stored in the fridge for up to 2 days.
If making ahead, add avocado just before serving to avoid browning.
Stir gently before serving leftovers.
FAQs
Can I use dried chickpeas instead of canned?
Yes, just cook them until tender and cool before using.
Can I make this salad vegan?
Yes, simply omit the feta or use a vegan cheese alternative.
What’s the best way to keep avocado from browning?
Toss it in lemon juice before mixing into the salad.
Can I add more veggies?
Absolutely—cucumber, peppers, or tomatoes work well.
Is this salad good for meal prep?
Yes, but add avocado and dressing right before eating.
Can I serve it warm?
Yes, use warm chickpeas for a cozy variation.
Final Thoughts
Chickpea Feta Avocado Salad is fresh, flavorful, and satisfying—perfect for a quick lunch, light dinner, or side dish.
With its creamy, tangy, and herb-packed taste, it’s a recipe you’ll come back to often.
Chickpea Feta Avocado Salad
Ingredients
Method
- In a large bowl, combine chickpeas, avocado, feta, onion, parsley, and mint.
- In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Pour dressing over salad and toss gently.
- Serve immediately or refrigerate until ready to eat.
- See full steps with tips & photos → https://theboatshedcafe.com/chickpea-feta-avocado-salad/
Notes
- Best served the same day, as avocado can brown over time.
- Add cucumber or cherry tomatoes for extra crunch and flavor.
- For a heartier meal, serve with pita bread or grilled chicken.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.