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A vibrant close-up of a fresh Chickpea Feta Avocado Salad served in a white bowl, garnished with herbs.

Mediterranean Chickpea Feta Avocado Salad

This vibrant and refreshing Mediterranean Chickpea Feta Avocado Salad is packed with protein, healthy fats, and fresh vegetables, making it a perfect light lunch or a delightful side dish. It's easy to make and bursting with zesty flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1/2 cup feta cheese crumbled
  • 1-2 avocados ripe, diced
  • 1/4 cup fresh parsley chopped
For the Lemon-Herb Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar optional, for extra tang
  • 1/2 tsp dried oregano
  • 1 clove garlic minced
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste

Equipment

  • Large mixing bowl
  • Small Bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Dressing
  1. In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar (if using), dried oregano, minced garlic, salt, and black pepper. Set aside.
Assemble the Salad
  1. In a large mixing bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, crumbled feta cheese, and chopped fresh parsley.
  2. Pour the prepared lemon-herb vinaigrette over the salad ingredients. Toss gently to ensure all components are well coated.
  3. Just before serving, gently fold in the diced avocado. This helps prevent the avocado from becoming mushy or discolored.
  4. Taste and adjust seasoning if necessary. Serve immediately as a light meal or a refreshing side.

Notes

For an extra crunch, add some toasted pita bread on the side. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. If making ahead, add the avocado just before serving.