Name: Chickpea Feta Avocado Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15-ounce/425g) can chickpeas, drained and rinsed; 1 avocado, pitted and diced; 4 ounces/115g feta cheese, crumbled; 1/2 cup/75g red onion, thinly sliced; 1/2 cup/50g fresh parsley, chopped; 1/4 cup/25g fresh mint, chopped; 3 tablespoons/45ml olive oil; 2 tablespoons/30ml lemon juice, freshly squeezed; 1 clove garlic, minced; 1/2 teaspoon/2.5ml dried oregano; Salt and pepper to taste

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I first made this Chickpea Feta Avocado Salad when I needed a throw-together lunch that felt special but didn’t eat up my afternoon. It’s a bright, Mediterranean-inspired mix of creamy avocado, salty feta, and tender chickpeas dressed in lemon and olive oil. People reach for this when they want a protein-packed vegetarian lunch, a no-fuss side for summer cookouts, or a light dish that travels well to picnics. If you like fresh, herb-forward salads that hold up without wilting, this one’s for you — and you can also compare it side-by-side with other simple salads like this Chickpea Feta Avocado Salad version for small technique differences.

Why you’ll love this dish

This salad hits a lot of everyday needs: it’s quick, uses pantry staples plus one ripe avocado, and balances textures — creamy, crunchy, and crumbly — in every bite. It’s also naturally vegetarian, high in plant protein from the chickpeas, and easy to scale up for guests.

“Bright lemon, cooling herbs, and salty feta make a tired lunch feel renewed — every forkful tastes intentional.” — a regular weeknight tester

When to make it: bring to a potluck, pack for work, or serve alongside grilled fish for an easy dinner. It’s budget-friendly because canned chickpeas stretch the dish, and the fresh herbs make the flavors feel upscale without extra effort.

The cooking process explained

Short overview of what you’ll do: rinse and drain chickpeas, dice a ripe avocado, thinly slice onion, crumble feta, chop herbs, then whisk a simple lemon-garlic dressing. Combine everything gently so the avocado keeps its shape. No cooking required — total hands-on time is about 10 minutes.

What you’ll need

1 (15-ounce/425g) can chickpeas, drained and rinsed (reserve a bit of liquid only if you want a looser dressing)
1 avocado, pitted and diced (choose ripe but still firm)
4 ounces/115g feta cheese, crumbled (use block feta crumbled by hand for best texture)
1/2 cup/75g red onion, thinly sliced (soak briefly if you want milder bite)
1/2 cup/50g fresh parsley, chopped
1/4 cup/25g fresh mint, chopped (mint brightens the salad; swap for basil if preferred)
3 tablespoons/45ml olive oil
2 tablespoons/30ml lemon juice, freshly squeezed (adjust to taste)
1 clove garlic, minced (or 1/2 tsp garlic powder)
1/2 teaspoon/2.5ml dried oregano
Salt and pepper to taste

Substitutions and notes: swap canned chickpeas for 1 1/2 cups cooked from dry. If you want a dairy-free or vegan version, use a firm tofu crumble or a plant-based feta alternative. Looking for another fresh, crunchy side? Try pairing with a lightly dressed Carrot Apple Salad for contrast.

Step-by-step instructions

Drain and rinse the chickpeas well. Shake off excess water.
Dice the avocado into bite-sized pieces. Keep them slightly firm to avoid mushiness.
Thinly slice the red onion and chop the parsley and mint. Crumble the feta into small chunks.
In a small bowl or jar, whisk olive oil, lemon juice, minced garlic, and dried oregano. Add salt and pepper to taste. Taste and adjust lemon or salt — feta is salty, so start light.
In a large bowl, combine chickpeas, avocado, feta, red onion, parsley, and mint.
Pour the dressing over the salad. Gently toss with a large spoon or spatula. Use a light hand: fold rather than stirring hard to preserve avocado pieces.
Serve immediately, or cover and chill for up to a few hours. If chilling, toss gently again before serving to redistribute dressing.

Serving suggestions

Best served with grilled pita or warm flatbread to scoop up the salad.
Use it as a filling for sandwiches or wraps with extra greens.
Pair with protein: grilled chicken, pan-seared salmon, or a simple fritatta work nicely.
For a mezze spread, add olives, sliced cucumbers, and roasted peppers for variety.
Plating tip: spoon the salad onto a shallow bowl and finish with a drizzle of extra virgin olive oil and a few mint leaves for color.

Keeping leftovers fresh

Refrigerate within two hours of making. Store in an airtight container for up to 24 hours; avocado will begin to brown and soften after that. To slow browning, press a piece of plastic wrap directly onto the salad surface or add an extra squeeze of lemon before sealing. Freezing is not recommended — avocados and the texture of feta don’t survive thawing well. If you want to prep ahead, mix the chickpeas, onion, herbs, and dressing and store separately from the avocado and feta. Add them together right before serving.

Pro chef tips

Choose an avocado that yields slightly to gentle pressure — too ripe turns to mush when tossed.
Crumble feta by hand rather than using a fork to keep larger, satisfying pieces.
Toss gently with a folding motion so avocado pieces stay intact.
Taste the dressing before adding salt; feta’s saltiness often reduces the need for much added salt.
If you want creamier dressing, whisk in 1–2 teaspoons of Greek yogurt or a tablespoon of tahini.

Flavor swaps

Make it spicy: add a pinch of red pepper flakes or a diced jalapeño.
Swap herbs: dill or cilantro can replace mint for different profiles.
Add crunch: toasted pine nuts, pumpkin seeds, or diced cucumber.
Make it grain-forward: toss with cooked bulgur, quinoa, or farro to turn it into a hearty main.
Vegan version: use crumbled smoked tofu or a vegan feta and omit the dairy.

Common questions

How long does this salad take to make?

Active prep time is about 10 minutes. If you’re rinsing canned chickpeas and chopping herbs, you can easily have it ready in under 15 minutes.

Can I make this ahead for a picnic?

Yes — mix chickpeas, onions, herbs, and dressing in one container and pack diced avocado and feta separately. Combine right before serving to keep avocado fresh. Keep cold in a cooler and eat within a few hours.

Is this salad suitable for vegans?

Not as written because of the feta. Substitute crumbled firm tofu, store-bought vegan feta, or roasted chickpea “crumbles” to keep a similar texture and make it vegan.

Can I freeze leftovers?

Freezing is not recommended. Avocado and feta change texture when frozen and thawed. If needed, you can freeze plain cooked chickpeas and thaw them before assembling the salad.

How do I prevent the avocado from browning?

Add lemon juice when you dice the avocado and press plastic wrap directly on the salad surface if refrigerating. For the best color and texture, plan to serve within 24 hours.

Chickpea Feta Avocado Salad