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Chickpea Feta Avocado Salad

Creamy chickpea feta avocado salad recipe in a rustic white bowl
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This vibrant salad is a protein-packed, no-cook meal that comes together in minutes. It features creamy avocado, briny feta, and crisp vegetables tossed in a bright lemon herb dressing. It's perfect as a fresh lunch or a refreshing side dish.

Ingredients

Scale
  • 2 (15 oz) cans chickpeas, rinsed and drained well
  • 1 large ripe avocado, diced
  • 4 oz block feta cheese, crumbled (about 1 cup)
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 small red onion, finely diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
  • 1 clove garlic, minced or grated
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prep all salad ingredients: Rinse and drain chickpeas thoroughly. Dice the avocado, cucumber, and red onion. Halve the tomatoes. Chop the parsley and dill. Crumble the feta.
  2. Make the dressing: In a small bowl or jar, whisk or shake together the olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.
  3. Combine salad: In a large mixing bowl, gently fold together the chickpeas, avocado, cucumber, tomatoes, red onion, parsley, and dill with a spatula.
  4. Add dressing and feta: Pour about three-quarters of the dressing over the salad and fold gently to coat. Add the crumbled feta and fold once more to distribute.
  5. Season and serve: Drizzle with remaining dressing. Taste and adjust salt and pepper if needed. Serve immediately for best texture.

Notes

For meal prep, store chopped veggies (except avocado), chickpeas, and dressing separately. Add fresh avocado when ready to eat. Avoid over-mixing to keep the avocado and feta intact.

Nutrition

Find it online: https://www.stacksipsnack.com/chickpea-feta-avocado-salad-2/