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Chickpea Feta Avocado Salad with red onion and herbs tossed in a lemon-herb dressing.

Chickpea Feta Avocado Salad

A vibrant Mediterranean Chickpea Feta Avocado Salad featuring creamy avocado, tangy feta, protein-packed chickpeas, and a bright lemon vinaigrette. Perfect for meal prep, quick lunches, or a fresh, filling vegetarian dish that stays delicious for 2–3 days.
5 from 1 vote
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Course: Main Course
Cuisine: Mediterranean
Keyword: Avocado feta walnut salad, Chickpea cucumber feta avocado salad, Chickpea feta avocado chopped salad, Chickpea Feta Avocado Salad, Chickpea salad, Chickpeas, avocado salad, Downshiftology chickpea salad
Prep Time: 20 minutes
Cook Time: 0 minutes
Rest Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 380kcal
Cost: $12

Equipment

  • 1 Large mixing bowl (For assembling the salad)
  • 1 Cutting board + chef’s knife (For chopping vegetables)
  • 1 Can opener (For chickpeas)
  • 1 Strainer (To rinse chickpeas thoroughly)
  • 1 Small jar with lid (For shaking lemon vinaigrette)
  • 1 Airtight containers (For storage / meal prep)

Ingredients

Protein Base

  • 2 15-oz cans Chickpeas - Drained, rinsed, dried
  • 2 ripe Avocados - Cubed last
  • 1 cup Feta cheese - Crumbled
  • ½ cup Red onion - Diced

Fresh Crunch

  • 1 whole English cucumber - Diced
  • 1 pint Cherry tomatoes - Halved
  • 1 whole Red bell pepper - Diced
  • ½ cup Fresh parsley - Chopped
  • ¼ cup Fresh mint - Chopped

Lemon Vinaigrette

  • ¼ cup Olive oil - Extra virgin
  • 3 tablespoon Lemon juice - Fresh
  • 1 clove Garlic - Minced
  • 1 teaspoon Dijon mustard - Helps emulsify
  • 1 teaspoon Dried oregano
  • to taste - Salt + black pepper

Optional Add-Ins

  • Kalamata olives - Mediterranean flavor
  • Radishes - Extra crunch
  • Pine nuts or sunflower seeds - Texture + richness
  • Crispy romaine lettuce - Base for serving

Instructions

  • Drain, rinse, and thoroughly dry chickpeas. Dice cucumber, halve tomatoes, chop bell pepper and onion, and chop herbs. Crumble feta. Cube avocado last to prevent browning.
  • Whisk or shake together olive oil, lemon juice, garlic, Dijon, oregano, salt, and pepper until emulsified.
  • Add chickpeas, cucumber, tomatoes, pepper, onion, and herbs to a bowl. Pour dressing over and toss gently. Fold in avocado and feta last.
  • Season with extra lemon, olive oil, salt, or pepper as needed. Let sit 5–10 minutes so chickpeas absorb flavor.
  • Serve at room temperature or refrigerate for 2–3 days in an airtight container.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 250g | Calories: 380kcal | Carbohydrates: 32g | Protein: 12g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 500mg | Potassium: 720mg | Fiber: 8g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 35mg | Calcium: 180mg | Iron: 5mg