This vibrant Chickpea Salad is loaded with fresh veggies, creamy feta, and a zesty lemon dressing.

It’s light, flavorful, and incredibly easy to throw together.

Whether you’re looking for a healthy side dish, a make-ahead lunch, or a light dinner, this salad checks every box!

Why You’ll Love This Chickpea Salad

Quick and easy – ready in just 15 minutes

Packed with plant-based protein and fiber

Fresh, colorful, and satisfying

Versatile – enjoy it as a side, main, or even stuffed into pita

Perfect for meal prep – keeps well in the fridge

Naturally gluten-free and vegetarian

What You’ll Need (Ingredient Highlights)

Chickpeas – canned, drained, and rinsed

English cucumber – for cool, refreshing crunch

Cherry tomatoes – sweet and juicy

Red onion – adds sharpness and color

Avocado – creamy and satisfying

Feta cheese – salty and tangy

Fresh parsley – brings a bright herbaceous flavor

Olive oil – for richness in the dressing

Lemon juice – fresh and tangy

Dried oregano – for a classic Mediterranean touch

Salt and black pepper – to season perfectly

Pro Tips Before You Start

Rinse and drain chickpeas well to avoid excess moisture

Use ripe, but firm avocado to prevent mushiness

Dice vegetables uniformly for a beautiful, cohesive salad

Add avocado just before serving to keep it fresh

Taste and adjust seasoning after mixing to suit your preference

How to Make Chickpea Salad

Prep the ingredients
Rinse and drain chickpeas.

Dice cucumber, halve cherry tomatoes, finely chop red onion, cube the avocado, and chop parsley.

Make the dressing
In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and black pepper until well combined.

Assemble the salad
In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, avocado, parsley, and crumbled feta.

Dress and toss
Pour the dressing over the salad and gently toss to coat all ingredients evenly.

Serve or store
Serve immediately or refrigerate for 30 minutes to let the flavors meld.

What to Serve It With

Grilled chicken, salmon, or shrimp

Stuffed in pita bread for a portable meal

As a topping for greens or quinoa bowls

Alongside hummus and pita chips

Part of a Mediterranean-inspired mezze platter

Variations / Substitutions

Add olives for extra briny flavor

Swap feta for goat cheese if preferred

Include bell peppers or shredded carrots for more crunch

Use fresh basil or mint instead of parsley for a flavor twist

Make it vegan – simply omit the feta or use a plant-based alternative

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 3 days

Best enjoyed fresh – avocado may brown slightly but still tastes great

Re-toss before serving to redistribute dressing

Not freezer-friendly – fresh vegetables don’t thaw well

FAQs

Can I make Chickpea Salad ahead of time?
Yes! Assemble everything except the avocado, and add it just before serving.

What can I use instead of feta?
Goat cheese, mozzarella pearls, or a vegan feta alternative all work well.

Can I use dried chickpeas instead of canned?
Yes, just cook them according to package instructions and cool before using.

How do I keep the avocado from browning?
Toss it in a little lemon juice separately before adding it to the salad.

Is this Chickpea Salad healthy?
Absolutely! It’s rich in fiber, healthy fats, and plant-based protein.

Can I add greens to this salad?
Definitely! Baby spinach, arugula, or romaine lettuce make great additions.

Is this salad good for picnics or potlucks?
Yes, but keep it chilled and add the avocado just before serving for best presentation.

Final Thoughts

This Chickpea Salad is everything you want in a healthy, satisfying dish—fresh, colorful, full of flavor, and super easy to make.

Whether you’re meal prepping for the week or whipping up something fresh for a gathering, this salad is sure to impres