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Mediterranean Chickpea Feta Avocado Salad

A vibrant, fresh, and satisfying salad packed with protein-rich chickpeas, creamy avocado, salty feta, and crisp vegetables, all tossed in a zesty lemon-herb dressing. Perfect for a light lunch or a delightful side.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Main Course, Side Dish
Cuisine: Mediterranean, Salad
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cans Chickpeas (15 oz each), rinsed and drained
  • 1 large English Cucumber diced
  • 1 pint Cherry Tomatoes halved
  • 1/2 small Red Onion finely diced
  • 1 large Bell Pepper (any color), seeded and diced
  • 2 ripe Avocados pitted, peeled, and diced
  • 4 oz Feta Cheese crumbled
  • 1/4 cup Fresh Parsley chopped
  • 2 tbsp Fresh Dill chopped (optional)
For the Lemon-Herb Dressing
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Fresh Lemon Juice
  • 1 clove Garlic minced
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Dressing
  1. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined. Set aside.
Assemble the Salad
  1. In a large mixing bowl, combine the rinsed and drained chickpeas, diced English cucumber, halved cherry tomatoes, finely diced red onion, and diced bell pepper.
  2. Gently fold in the diced avocados, crumbled feta cheese, chopped fresh parsley, and optional chopped fresh dill into the large mixing bowl with the other salad ingredients.
  3. Pour the prepared lemon-herb dressing over the salad. Toss gently to ensure all ingredients are evenly coated. Serve immediately or chill for 15-30 minutes for flavors to meld.

Notes

For an extra crunch, you can roast 1 can of chickpeas (drained and patted dry) with 1 tbsp olive oil, 1/2 tsp smoked paprika, and a pinch of salt at 400°F (200°C) for 20-25 minutes until crispy. Let them cool before adding to the salad. Store leftover salad in an airtight container in the refrigerator for up to 2 days, though it's best enjoyed fresh due to avocado browning. A squeeze of extra lemon juice can help prevent browning if storing.