Chickpea Feta Avocado Salad (Printable)

Protein-packed Mediterranean salad with chickpeas, avocado, and feta. Ready in 15 minutes.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large avocado, diced
03 - 1 cup cherry tomatoes, halved
04 - ½ cup cucumber, diced
05 - 3.5 oz feta cheese, crumbled
06 - ¼ small red onion, thinly sliced
07 - 2 tbsp fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tsp red wine vinegar
11 - ½ tsp dried oregano
12 - Salt and black pepper, to taste

# Directions:

01 - In a large salad bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, crumbled feta cheese, thinly sliced red onion, and chopped fresh parsley.
02 - In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, red wine vinegar, dried oregano, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the salad ingredients and gently toss using salad tongs or a large spoon, taking care to keep the avocado cubes intact.
04 - Serve immediately at room temperature, or refrigerate for up to 1 hour before serving to allow the flavors to meld together.

# Cooking Tips:

01 -
  • Zero cooking required, which means your kitchen stays cool and you get to eat in under fifteen minutes.
  • The combination of creamy avocado and salty feta makes every bite feel indulgent even though it is genuinely good for you.
  • It keeps surprisingly well for a few hours in the fridge, so you can prep it ahead for lunches throughout the week.
02 -
  • Avocado exposed to air turns brown quickly, so if you are making this ahead, press plastic wrap directly against the surface of the salad before refrigerating.
  • Do not skip rinsing the chickpeas, because the canning liquid tastes starchy and metallic and will muddy the clean flavors of the dressing.
  • Feta continues to release brine as it sits, which means the salad can become saltier over time, so go easy on added salt at the start.
03 -
  • Dice the avocado last, right before you assemble, so it has the least amount of time exposed to air.
  • Letting the dressing sit for five minutes before pouring it over the salad gives the dried oregano time to rehydrate and release its flavor fully.

Go Back