Print

Chickpea Feta Avocado Salad

Creamy chickpea feta avocado salad in a rustic white ceramic bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant salad is a meal prep hero that gets better after a day in the fridge. Creamy avocado and salty feta combine with chickpeas in a bright lemony dressing for a satisfying and healthy lunch. It comes together in just 10 minutes with no cooking required.

Ingredients

Scale
  • 1 (15 oz) can chickpeas, drained and rinsed well
  • 2 ripe avocados, diced
  • 4 oz block feta cheese, crumbled (about 1 cup)
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon dried oregano
  • Salt and freshly cracked black pepper to taste

Instructions

  1. In a large mixing bowl, combine the drained chickpeas, diced red onion, and chopped cilantro.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, a big pinch of salt, and several grinds of black pepper.
  3. Pour about three-quarters of the dressing over the chickpea mixture and toss well to coat. Let it sit for 5 minutes to marinate.
  4. Right before serving, gently fold in the diced avocado and crumbled feta cheese.
  5. Drizzle with the remaining dressing, give one final gentle mix, and do a final taste test for seasoning. Serve immediately.

Notes

For best results, dice the avocado last to minimize browning. The salad stores well in the fridge for up to 2 days, with the flavors melding beautifully. For a vegan version, swap the feta for a vegan alternative or nutritional yeast.

Nutrition

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