Spring is finally here and it is time for fresh, bright flavors in your kitchen. You want something light that still keeps you full all afternoon long.
This chickpea feta avocado salad is the perfect solution for your busy days. It is creamy, crunchy, and takes only ten minutes to make from start to finish.
Why You’ll Love This Recipe
This recipe is a total lifesaver when you need a healthy reset after a long week. It uses simple pantry staples like canned chickpeas to save you time.
The combination of creamy avocado and tangy feta cheese creates a restaurant-quality flavor at home. It is naturally gluten-free and packed with plant-based protein for your family.
Simple Cooking Steps
You do not even need to turn on your stove for this one. Everything comes together in one large mixing bowl for easy cleanup.
Simply chop your fresh vegetables and whisk a quick citrus dressing. Even if you are a beginner, you can master this salad in minutes.
Ingredients You’ll Need
These fresh ingredients are likely already in your kitchen or easy to find.
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large ripe avocado, pitted and diced
- 1/2 cup feta cheese, crumbled
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely minced
- 1/4 cup fresh Italian parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Step-by-Step Directions
- Thoroughly drain and rinse the chickpeas under cold water and place them in a large mixing bowl.
- Add the diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley to the bowl with the chickpeas.
- In a small separate container, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
- Add the diced avocado and crumbled feta cheese to the vegetable mixture.
- Drizzle the dressing over the salad and toss gently using a silicone spatula to ensure the avocado remains intact.
- Adjust seasoning to taste and serve immediately.
Best Ways to Enjoy It
Serve this salad in a big bowl for a satisfying lunch on your patio. It also tastes wonderful stuffed inside a warm pita pocket for the kids.
You can pair it with grilled chicken or fish for a complete dinner. Set the table with colorful napkins and enjoy the fresh spring sunshine.
Storage & Reheating
This salad is best enjoyed fresh because of the creamy avocado. However, you can store leftovers in an airtight container for up to one day.
The lemon juice helps keep the avocado from browning too quickly. If you are preparing this ahead, add the avocado right before serving.
Tips for Best Results
- Rinse your chickpeas well to remove any metallic canned taste.
- Use an English cucumber to avoid peeling or removing bitter seeds.
- Toss the salad gently so your avocado chunks stay whole and pretty.
- Mince the red onion very small so it does not overwhelm the dish.
- Add a pinch of dried oregano for an extra Mediterranean flair.
- Choose an avocado that yields slightly to gentle pressure for perfect creaminess.
Ways to Switch It Up
- Swap the parsley for fresh dill or cilantro for a different herb profile.
- Add a handful of kalamata olives for a salty, briny kick.
- Use lime juice instead of lemon for a brighter, zesty finish.
- Stir in cooked quinoa to make it an even heartier meal.
Common Questions
Can I make this for meal prep?
Yes, but keep the avocado separate until you are ready to eat. This keeps the salad fresh and vibrant all week long.
What if I don’t have feta?
You can use goat cheese for a similar tang or skip it entirely. The avocado still provides plenty of creamy texture on its own.
I hope this bright chickpea feta avocado salad brings a little sunshine to your table. It is one of my favorite ways to feel energized and ready for spring. Happy cooking!
— Lidia
Delightful Chickpea Feta Avocado Salad
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large ripe avocado, pitted and diced
- 1/2 cup feta cheese, crumbled
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely minced
- 1/4 cup fresh Italian parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Thoroughly drain and rinse the chickpeas under cold water and place them in a large mixing bowl.
- Add the diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley to the bowl with the chickpeas.
- In a small separate container, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
- Add the diced avocado and crumbled feta cheese to the vegetable mixture.
- Drizzle the dressing over the salad and toss gently using a silicone spatula to ensure the avocado remains intact.
- Adjust seasoning to taste and serve immediately.
