Chickpea Feta Avocado Salad: Healthy, Quick, and Flavorful

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Chickpea Feta Avocado Salad is the perfect balance of creamy, tangy, and fresh. Packed with protein-rich chickpeas, buttery avocado, tangy feta, and crisp vegetables, this salad is a nutritious choice for lunch, dinner, or meal prep. Quick to assemble and bursting with Mediterranean flavors, it’s a go-to for busy weekdays or refreshing weekend meals.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 ripe avocado, diced
  • 1/2 cup crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Optional: 1/2 teaspoon dried oregano or fresh basil for extra flavor

Instructions

1. Prepare the Salad Base

  1. In a large mixing bowl, combine drained chickpeas, diced avocado, halved cherry tomatoes, and chopped red onion.
  2. Add crumbled feta and chopped parsley to the bowl.

2. Make the Dressing

  1. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, pepper, and oregano (if using).
  2. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.

3. Serve the Salad

  1. Transfer the salad to individual bowls or a serving dish.
  2. Garnish with extra parsley or feta if desired. Serve immediately or chill for 10–15 minutes for a cooler, more melded flavor.

Tips for the Perfect Chickpea Feta Avocado Salad

  • Avocado Ripeness: Use a perfectly ripe avocado for creamy texture without being mushy.
  • Chickpea Variations: Roasted chickpeas can add crunch if desired.
  • Meal Prep Friendly: Add avocado just before serving to prevent browning.
  • Flavor Boost: Drizzle a little balsamic glaze for a tangy twist.

Variations

  • Protein Boost: Add boiled eggs, grilled chicken, or canned tuna.
  • Veggie Mix: Include cucumber, bell peppers, or shredded carrots for extra crunch.
  • Spicy Kick: Sprinkle red pepper flakes or a dash of cayenne pepper.
  • Grain Option: Serve over quinoa, farro, or brown rice to make it a hearty main dish.

Serving Suggestions

  • Pair with warm pita bread or crackers.
  • Enjoy as a side for Mediterranean-inspired mains like grilled fish, chicken, or falafel.
  • Serve chilled for a refreshing summer lunch or light dinner.

Fun Facts

  • Chickpeas, also known as garbanzo beans, have been a staple in Mediterranean diets for thousands of years, packed with protein and fiber.
  • Feta cheese, made from sheep or goat milk, adds a tangy, creamy flavor and is a key ingredient in many traditional Mediterranean dishes.
  • Avocados are rich in healthy fats, making this salad both satisfying and heart-healthy.

Recipe Notes

  • Leftovers can be stored in an airtight container in the fridge for up to 2 days. Add avocado just before serving if prepping in advance.
  • For added texture, sprinkle pumpkin seeds, sunflower seeds, or pine nuts on top before serving.

Nutrition (per serving)

  • Calories: 280
  • Carbohydrates: 20g
  • Protein: 10g
  • Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 400mg
  • Fiber: 8g
  • Sugar: 4g
  • Vitamin A: 25%
  • Vitamin C: 15%
  • Calcium: 20%
  • Iron: 10%

Chickpea Feta Avocado Salad

A protein-packed, creamy, and refreshing salad with chickpeas, avocado, feta, and fresh vegetables for a healthy Mediterranean-inspired meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Mediterranean, Vegetarian
Calories: 280

Ingredients
  

Salad
  • 1 can chickpeas drained and rinsed
  • 1 avocado diced
  • 1/2 cup feta cheese crumbled
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano optional

Equipment

  • Mixing bowl
  • Small whisk or fork

Method
 

  1. In a large mixing bowl, combine chickpeas, avocado, cherry tomatoes, and red onion.
  2. Add crumbled feta and chopped parsley to the bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, pepper, and oregano if using.
  4. Pour dressing over the salad and gently toss until evenly coated.
  5. Transfer to serving dish, garnish if desired, and serve immediately.

Notes

Add avocado just before serving to prevent browning. Store leftovers in fridge up to 2 days.

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