A bright, no-fuss salad that feels like summer in a bowl — creamy avocado, salty feta, and protein-packed chickpeas come together in minutes. It’s perfect for a rushed weeknight, a picnic, or a light lunch that still fills you up. If you want a heartier plate, try pairing it with a warm protein like our grilled chicken salad for a complete meal.
Why you’ll love this dish
This Chickpea Feta Avocado Salad balances contrasting textures and flavors: buttery avocado, briny feta, crisp red onion, and the subtle bite of lemon and garlic. It’s:
- Fast — ready in about 10–15 minutes.
- Budget-friendly — a can of chickpeas is cheap and shelf-stable.
- Flexible — serves as a side, topping, or main for one.
“I made this for a summer lunch and everyone asked for the recipe — it’s that simple and satisfying.”
It’s a great recipe to keep in your repertoire when you want something healthy but not complicated.
How this recipe comes together
Start by rinsing and draining the chickpeas to remove excess sodium and canning liquid. Dice the avocado last to keep it fresh; toss with a splash of lemon if you’re not serving immediately. Mix the salad ingredients gently so the avocado keeps its shape. Whisk a simple lemon-garlic-oregano vinaigrette, let it bloom for a few minutes to soften the garlic, then toss everything together just before serving so the avocado doesn’t get mashed.
What you’ll need
- 1 (15-ounce / 425 g) can chickpeas — drained and rinsed
Sub: cooked canned white beans or cannellini for a milder flavor. - 1 ripe avocado — pitted and diced
Note: choose slightly firm-ripe avocado for best texture. - 4 ounces / 115 g feta cheese — crumbled
Sub: goat cheese for a tangier, creamier note. - 1/2 cup / 75 g red onion — thinly sliced
Tip: soak in cold water 5 minutes if raw onion is too sharp. - 1/2 cup / 50 g fresh parsley — chopped
- 1/4 cup / 25 g fresh mint — chopped
Sub: replace mint with basil for an Italian twist. - 3 tablespoons / 45 ml extra-virgin olive oil
- 2 tablespoons / 30 ml fresh lemon juice
- 1 clove garlic — minced
Tip: grate the garlic for a gentler distribution. - 1/2 teaspoon / 2.5 ml dried oregano
- Salt and black pepper to taste
Step-by-step instructions
- Rinse the chickpeas under cold running water until the water runs clear; shake off excess liquid.
- Cut the avocado into bite-sized cubes. If you won’t serve immediately, toss the avocado with a small splash of lemon juice to slow browning.
- In a large bowl, combine chickpeas, avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint. Gently fold the ingredients together so the avocado stays intact.
- In a small bowl or jar, whisk the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper and let the dressing sit for 5–10 minutes so the flavors meld.
- Drizzle the dressing over the salad and gently toss once or twice — don’t overwork it or you’ll mash the avocado.
- Taste and adjust seasoning with a little more salt, pepper, or lemon if desired. Serve immediately, or chill for up to 30 minutes for a cooler bite.
Best ways to enjoy it
This salad is versatile:
- Serve on toasted sourdough or in pita pockets for a portable lunch.
- Spoon over mixed greens for a fuller salad plate.
- Use as a topping for grain bowls (quinoa or farro work well).
It also pairs beautifully with a simply seasoned fish — try it alongside baked Cajun salmon with avocado-lime sauce for a colorful, balanced dinner.
Storage and reheating tips
- Best eaten fresh. Avocado will brown and soften over time.
- If you must store: keep dressing separate and refrigerate for up to 24 hours; add avocado just before serving.
- Salad with avocado assembled: consume within 6–12 hours refrigerated; expect texture and color changes.
- Do not freeze — the avocado and feta will suffer in texture after thawing.
- Food safety: keep refrigerated below 40°F (4°C) and discard if left out more than 2 hours (1 hour above 90°F / 32°C).
Pro chef tips
- Use firm-ripe avocado for cubes that hold shape. If the avocado is too soft, dice gently and fold once.
- Rinse canned chickpeas and blot with paper towel to remove extra moisture so the dressing clings better.
- Let the dressing sit for a few minutes after whisking to mellow raw garlic.
- For a brighter finish, add a pinch of flaky sea salt right before serving.
- If you like extra texture, toast chopped almonds or pumpkin seeds and sprinkle on top.
Creative twists
- Mediterranean: add halved cherry tomatoes, cucumber, and a splash of red wine vinegar.
- Spicy: fold in a diced jalapeño or a pinch of crushed red pepper with the dressing.
- Vegan: swap feta for marinated tofu or a store-bought vegan feta alternative; increase lemon to boost tang.
- Herby: swap mint for dill for a fresher, more Eastern-Mediterranean profile.
- Grain bowl: mix with warm quinoa and roasted vegetables to make it a hearty main.
Common questions
Q: How long does this salad keep in the fridge?
A: With avocado mixed in, plan to eat it within 6–12 hours for best texture and color. If you store components separately (dressing and chickpeas), the chickpea mix will hold 2–3 days refrigerated; add avocado at serving time.
Q: Can I use dried chickpeas instead of canned?
A: Yes — soak and cook dried chickpeas until tender (about 1–1.5 hours simmering after soaking) and cool before using. This gives a firmer texture and less sodium.
Q: How can I prevent avocado from browning?
A: Toss avocado with lemon juice immediately after cutting, store tightly covered with plastic wrap pressed to the surface, and add to the salad last. Browning is harmless but affects appearance.
Q: Is this salad suitable for meal prep?
A: Partially. Prep the chickpeas, herbs, and dressing ahead. Keep avocado separate and assemble when ready to eat for the best texture.
Q: Can I make this vegan?
A: Replace feta with a vegan cheese or marinated firm tofu. Increase lemon or a splash of apple cider vinegar to compensate for the tang feta provides.
If you have other questions about substitutions, nutrition, or pairing ideas, ask and I’ll help you adapt this salad to your needs.
Print
Chickpea Feta Avocado Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright, no-fuss salad that combines creamy avocado, salty feta, and protein-packed chickpeas for a refreshing and satisfying meal.
Ingredients
- 1 (15-ounce / 425 g) can chickpeas — drained and rinsed
- 1 ripe avocado — pitted and diced
- 4 ounces / 115 g feta cheese — crumbled
- 1/2 cup / 75 g red onion — thinly sliced
- 1/2 cup / 50 g fresh parsley — chopped
- 1/4 cup / 25 g fresh mint — chopped
- 3 tablespoons / 45 ml extra-virgin olive oil
- 2 tablespoons / 30 ml fresh lemon juice
- 1 clove garlic — minced
- 1/2 teaspoon / 2.5 ml dried oregano
- Salt and black pepper to taste
Instructions
- Rinse the chickpeas under cold running water until the water runs clear; shake off excess liquid.
- Cut the avocado into bite-sized cubes and toss with a small splash of lemon juice if not serving immediately.
- In a large bowl, combine chickpeas, avocado, crumbled feta, sliced red onion, chopped parsley, and chopped mint; gently fold the ingredients together.
- In a small bowl or jar, whisk the olive oil, lemon juice, minced garlic, and dried oregano; season with salt and pepper and let sit for 5–10 minutes.
- Drizzle the dressing over the salad and gently toss once or twice. Adjust seasoning if needed and serve immediately or chill for up to 30 minutes.
Notes
Best eaten fresh, but can be stored for up to 24 hours if kept separate from the dressing and avocado.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean