Chickpea Feta Avocado Salad
A bright, creamy Mediterranean-inspired salad with chickpeas, ripe avocado, crunchy vegetables, and a lemon-Dijon dressing. Ready in 15 minutes and easy to customize.
Ingredients
Salad
- 15 oz chickpeas drained and rinsed
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- ½ red onion thinly sliced
- ½ red bell pepper diced
- ⅓ cup crumbled feta cheese
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh mint chopped, optional
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove minced
- ½ tsp honey or maple syrup, optional
- Salt and freshly ground black pepper to taste
Optional toppings & swaps
- Toasted pine nuts or chopped walnuts for crunch
- Kalamata olives sliced
- Vegan feta or omit for dairy-free
- Swap chickpeas for white beans or black beans
Instructions
- Drain and rinse the chickpeas, then pat dry. Dice avocados, cucumber, and bell pepper. Halve cherry tomatoes and thinly slice red onion. Chop herbs and set aside.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and honey/maple syrup if using. Season with salt and pepper and adjust to taste.
- In a large bowl, mix chickpeas, tomatoes, cucumber, bell pepper, onion, and herbs. Add two-thirds of the dressing and toss. Gently fold in avocado and feta, then drizzle remaining dressing and toss lightly.
- Serve immediately on its own, over greens, or with your choice of protein. For meal prep, store dressing separately and add avocado before serving.
Notes
- For best texture, add avocado right before serving or toss it with a bit of lemon juice to slow browning.
- Store components separately for up to 48 hours; assembled salad keeps 1–2 days in the fridge.
- To make the salad vegan, swap feta for a plant-based alternative or omit it and add extra nuts or seeds.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 9gFat: 21gSaturated Fat: 4gSodium: 520mgSugar: 4g
Tried this recipe?Let us know how it was!
