What kind of chickpeas should I use in the chickpea feta avocado salad?

You can absolutely use canned chickpeas for convenience—just rinse and drain them well so they don’t make the salad soggy. If you prefer, you could cook dried chickpeas ahead of time, but canned are fine for this easy, no-cook salad.

How do I keep the avocado in the chickpea feta avocado salad from turning brown?

Pick an avocado that’s ripe but still firm. Add it right before serving and toss lightly with the citrus-based dressing. The acid (from lemon or lime) helps slow browning and keeps the texture fresh.

Can I make the chickpea feta avocado salad ahead of time for meal prep?

Yes, you can prep most of it ahead—like the chickpeas, feta, veggies, and dressing. Hold off adding the avocado until just before you eat it so it stays vibrant. In the fridge, the salad keeps well for a day or two.

Is the chickpea feta avocado salad gluten-free and suitable for special diets?

Definitely. The base ingredients are naturally gluten-free. Just double-check that your feta and any store-bought dressings don’t have hidden gluten. With a few swaps, you can also make this salad vegan, low-calorie, or halal-friendly.

Chickpea Feta Avocado Salad – 5-Minute Fresh & Flavorful Delight

Name: Chickpea Feta Avocado Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cups canned chickpeas, rinsed and drained; 2 medium avocados, diced; 1 cup feta cheese, crumbled; 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely diced; 1 small cucumber, chopped; 2 tablespoons fresh parsley or cilantro, chopped; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 clove garlic, minced; Salt and black pepper to taste

Description

This chickpea feta avocado salad is a quick, protein-packed Mediterranean-inspired dish that blends creamy avocado, tangy feta, and hearty chickpeas with a bright lemon dressing. It’s easy to prepare, refreshing, and perfect for lunch, meal prep, or as a light dinner side.

Ingredients

Scale

2 cups canned chickpeas, rinsed and drained
2 medium avocados, diced
1 cup feta cheese, crumbled
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1 small cucumber, chopped
2 tablespoons fresh parsley or cilantro, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
Salt and black pepper to taste

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Instructions

Drain and rinse the chickpeas until the water runs clear.
Dice the avocado, slice cherry tomatoes, and chop the onion and herbs.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Combine chickpeas, avocado, tomatoes, cucumber, onion, herbs, and feta in a large bowl.
Pour dressing over the mixture and toss gently to coat.
Serve immediately or chill for 15 minutes before serving.

Notes

Add avocado right before serving to maintain its color and texture.
For extra flavor, try adding olives or bell peppers.
Store leftovers in an airtight container for up to 2 days and keep dressing separate if making ahead.

Prep Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 315
Sugar: 4g
Sodium: 420mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg