Name: Chickpea Feta Avocado Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 (15-ounce / 425g) can chickpeas, drained and rinsed; 1 avocado, pitted and diced; 4 ounces / 115g feta cheese, crumbled; ½ cup / 75g red onion, thinly sliced; ½ cup / 50g fresh parsley, chopped; ¼ cup / 25g fresh mint, chopped; 3 tablespoons / 45ml olive oil; 2 tablespoons / 30ml lemon juice, freshly squeezed; 1 clove garlic, minced; ½ teaspoon / 2.5ml dried oregano; Salt and pepper, to taste

Why You’ll Love This Recipe

I appreciate this salad because it comes together in just 15 minutes, making it ideal for busy days. The combination of textures—from the creamy avocado to the crumbly feta and crunchy red onion—keeps it interesting and satisfying. Plus, it’s full of protein and healthy fats, so it’s both nourishing and delicious. The fresh parsley and mint add a lovely herbal brightness that lifts the whole salad.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (15-ounce/425g) can chickpeas, drained and rinsed
1 avocado, pitted and diced
4 ounces (115g) feta cheese, crumbled
½ cup (75g) red onion, thinly sliced
½ cup (50g) fresh parsley, chopped
¼ cup (25g) fresh mint, chopped
3 tablespoons (45ml) olive oil
2 tablespoons (30ml) freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon (2.5ml) dried oregano
Salt and pepper to taste

Directions

In a large bowl, combine the drained chickpeas, diced avocado, crumbled feta, thinly sliced red onion, chopped parsley, and chopped mint.

In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.

Pour the dressing over the salad ingredients. Gently toss until everything is evenly coated.

Serve immediately or chill for later.

Servings and Timing

This recipe yields 4 servings and takes about 15 minutes to prepare, making it a fast and fresh option for lunch or a side.

Variations

If fresh herbs aren’t available, I reduce dried herbs by half and use them instead. For extra crunch, adding toasted pine nuts or walnuts is a great choice. You can swap feta for goat cheese or omit cheese for a vegan version. Adding chopped cucumber or cherry tomatoes gives the salad even more freshness.

Storage/Reheating

This salad is best enjoyed fresh due to the avocado, but you can store leftovers in an airtight container in the fridge for up to a day. To prevent browning, toss avocado pieces with lemon juice before storing. I don’t recommend reheating as it’s meant to be served cold or at room temperature.

FAQs

How do I keep avocado from browning?

Toss diced avocado with lemon juice immediately after cutting to slow browning and keep it fresh-looking.

Can I use dried herbs instead of fresh?

Yes, but reduce the amount by half since dried herbs are more concentrated.

Is this salad vegan?

Not with feta cheese included, but you can omit the cheese or substitute with a vegan alternative.

Can I make this salad ahead of time?

You can prepare the ingredients ahead, but I recommend assembling right before serving to keep avocado fresh.

What can I serve this salad with?

It pairs well with grilled meats, pita bread, or as a topping for greens and grains.

Conclusion

I find Chickpea Feta Avocado Salad to be a vibrant, nourishing, and easy-to-make dish that brightens any meal. The blend of creamy, salty, and fresh ingredients creates a balanced salad that’s perfect for quick lunches or as a flavorful side. It’s a recipe I keep coming back to whenever I want something healthy and delicious in a flash.