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Chickpea Feta Avocado Salad A plate featuring sliced avocado, chickpeas, cherry tomatoes, red onion, crumbled feta cheese, and fresh herbs.

Chickpea Feta Avocado Salad

A fresh, protein-packed Mediterranean Chickpea Feta Avocado Salad made with creamy avocado, tangy feta, crisp vegetables, and a bright lemon vinaigrette. Ready in 10 minutes and perfect for healthy lunches or meal prep.
5 from 1 vote
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Course: Dinner, Lunch, Meal Prep, Salad
Cuisine: Greek, Mediterranean, Vegetarian
Keyword: Chickpea and avocado recipes, Chickpea feta avocado salad bites by Lorena, Easy chickpea feta avocado salad, Mediterranean avocado chickpea salad, Simple chickpea feta avocado salad, Smashed chickpea avocado salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 410kcal
Cost: $12

Equipment

  • 1 Large mixing bowl (For tossing the salad)
  • 1 Cutting board
  • 1 Sharp knife (For chopping vegetables)
  • 1 Can opener (For chickpeas)
  • 1 Small jar or bowl (For vinaigrette)
  • 6 Meal prep containers (optional) (For storing portions)

Ingredients

Salad Base

  • 2 cans 15 oz Chickpeas - Drained & rinsed
  • 2 whole Ripe avocados - Diced
  • 1 cup Feta cheese - Crumbled
  • 1 cup Cherry tomatoes - Halved
  • 1 whole Cucumber - Diced
  • ½ whole Red onion - Thinly sliced
  • ¼ cup Fresh parsley - Chopped
  • 2 tablespoon Fresh dill or mint - Chopped

Lemon Vinaigrette

  • ¼ cup Extra virgin olive oil
  • 3 tablespoon Lemon juice - Fresh
  • 1 clove Garlic - Minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Dried oregano
  • — — Salt & pepper - To taste

Optional Add-Ins

  • 1 handful Spinach or arugula - As base
  • ¼ cup Kalamata olives - Sliced
  • ¼ cup Roasted red peppers - Chopped
  • ¼ cup Artichoke hearts
  • 2 tablespoon Sunflower seeds or pine nuts

Instructions

  • Drain, rinse, and dry chickpeas well before starting the salad.
    Fresh ingredients on a cutting board: chickpeas being rinsed in a metal strainer, cherry tomatoes, sliced red onion, and chopped cucumber, with a knife in the background.
  • Cut all vegetables into even pieces for balanced texture and flavor.
  • Whisk lemon, olive oil, garlic, and seasonings into a bright vinaigrette.
    A bowl filled with chickpeas, cherry tomatoes, red onion slices, avocado, and cucumber as olive-oil dressing is being poured over the ingredients.
  • Toss chickpeas, vegetables, feta, and dressing gently to avoid smashing.
  • Taste, adjust seasoning, and serve immediately or store for meal prep.
    A plate featuring sliced avocado, chickpeas, cherry tomatoes, red onion, crumbled feta cheese, and fresh herbs.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 410kcal (21%) | Carbohydrates: 36g (12%) | Protein: 13g (26%) | Fat: 25g (38%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 20mg (7%) | Sodium: 520mg (23%) | Potassium: 730mg (21%) | Fiber: 11g (46%) | Sugar: 5g (6%) | Vitamin A: 900IU (18%) | Vitamin C: 21mg (25%) | Calcium: 180mg (18%) | Iron: 4mg (22%)
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