Name: Chickpea Feta Avocado Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 (15 oz/425 g) can chickpeas, drained and rinsed; 1 medium avocado, pitted and diced; 4 oz (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 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) freshly squeezed lemon juice; 1 small garlic clove, minced; 1/2 tsp dried oregano; Salt and black pepper, to taste

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I recently discovered this vibrant Chickpea Feta Avocado Salad and I’m excited to share why it’s become a favorite of mine—it’s fresh, flavorful, and comes together quickly.

Chickpea Feta Avocado Salad

Why You’ll Love This Chickpea Feta Avocado Salad

I absolutely love this salad because it combines creamy avocado, hearty chickpeas, and tangy feta for a symphony of textures and flavors. It’s ready in just 15 minutes using simple ingredients, which means I can whip it up even on busy days. Plus, minimal cleanup and fresh herbs make it feel both effortless and sophisticated

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (15‑ounce/425 g) can chickpeas, drained and rinsed
1 avocado, pitted and diced
4 ounces (115 g) feta cheese, crumbled
½ cup (75 g) red onion, thinly sliced
½ cup (50 g) fresh parsley, chopped
¼ cup (25 g) fresh mint, chopped
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) freshly squeezed lemon juice
1 garlic clove, minced
½ teaspoon (2.5 ml) dried oregano
Salt and pepper, to taste

Directions

I start by draining and rinsing the chickpeas under cold water to remove excess
In a large bowl, I combine the chickpeas, diced avocado, crumbled feta, sliced red onion, chopped parsley, and chopped
In a small bowl or jar, I whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the
I drizzle the dressing over the salad and toss gently to coat everything evenly—being careful not to mash the
I serve it immediately or chill it briefly to let the flavors meld before

Servings and timing

This salad makes 4 servings and takes about 15 minutes in total, making it perfect for lunch, a side dish, or a quick, light

Variations

I often mix things up by:

Adding diced cucumber, tomatoes, or bell pepper for extra crunch and color
Swapping the mint and parsley for cilantro or basil depending on my mood.
Replacing feta with goat cheese or halloumi for a different flavor twist.
Increasing the protein by topping with grilled chicken or shrimp.

storage/reheating

I store leftover salad in an airtight container in the refrigerator for up to 3 days. Since it’s best served chilled and doesn’t need reheating, I avoid heating it to preserve the creamy avocado texture.

FAQs

Can I double the recipe?

Yes—I often double it for gatherings or meal prep. Just make sure to use a large enough bowl for tossing.

How do I prevent the avocado from browning?

I toss the avocado in lemon juice right after dicing—it helps slow oxidation and keeps the salad fresh-looking.

Can I use dried herbs instead of fresh?

I prefer fresh for vibrant flavor, but dried oregano works well if needed—use about one teaspoon dried for every tablespoon fresh herbs.

What vegetables can I add?

Cucumbers, cherry tomatoes, or bell peppers are all great additions to mix things up.

Is this salad gluten-free?

Yes—it’s naturally gluten-free, making it a safe and delicious option for many diets.

Conclusion

I love this Chickpea Feta Avocado Salad because it’s quick, tasty, and easy to adapt. The mix of creamy avocado, tangy feta, and hearty chickpeas never fails to satisfy. Whether I’m serving it as a quick lunch or a vibrant side for dinner, it always delivers freshness and flavor with minimal effort.