Chickpea Feta Avocado Salad
A refreshing, nutrient-packed salad loaded with creamy avocado, tangy feta, and crunchy veggies, all tossed in a bright lemon-garlic dressing.
Ingredients
Salad Base
- 1 can 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe 1 ripe avocado, sliced or diced
- ½ cup ½ cup crumbled feta cheese
- 1 cup 1 cup cherry tomatoes, halved
- ½ small ½ small red onion, thinly sliced
- ½ cup ½ cucumber, diced
- 2 tbsp 2 tbsp chopped fresh parsley
Dressing
- 2 tbsp 2 tbsp extra virgin olive oil
- 1 tbsp 1 tbsp lemon juice
- ½ tsp ½ tsp garlic powder or 1 small clove garlic, minced
- ¼ tsp ¼ tsp salt (or to taste)
- ¼ tsp ¼ tsp black pepper
- optional ½ tsp dried oregano for added flavor Optional for added flavor
Instructions
Preparation
- Slice the avocado, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- In a large bowl, add the chickpeas, tomatoes, cucumber, and onion. Toss lightly to combine.
- Gently fold in the avocado slices, crumbled feta, and chopped parsley.
Dressing
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and oregano (if using).
Mixing and Serving
- Pour the dressing over the chickpea mixture and toss carefully until evenly coated.
- Taste and adjust seasoning if needed. Serve immediately or chill for 10–15 minutes to let the flavors meld.
Notes
Add avocado just before serving to prevent browning. Combine everything except avocado and feta for best texture if making ahead. Extra protein can be added with grilled chicken or hard-boiled eggs. Serve with warm pita bread or on a bed of mixed greens.