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Chickpea Feta and Avocado Salad Recipe

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A fresh and vibrant Chickpea Feta and Avocado Salad that combines juicy cherry tomatoes, crisp cucumbers, creamy avocado, tangy feta, and zesty lemon dressing. Perfect for a quick, nutritious meal or side dish, this salad is loaded with plant-based protein and healthy fats.

Ingredients

Vegetables and Herbs

  • 1/2 cup cherry tomatoes, halved
  • 3 seedless cucumbers, diced
  • 1 small red onion, thinly sliced
  • 1 avocado, diced
  • 1/2 bunch cilantro, chopped

Other Ingredients

  • 15 ounce can chickpeas, drained and rinsed
  • 4 ounces feta cheese, diced
  • 2 tablespoons olive oil
  • 1 lemon, juice and zest of
  • 1 garlic clove, pressed
  • Kosher salt and pepper, to taste

Instructions

  1. Combine Vegetables and Chickpeas: In a large bowl, add the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, chopped cilantro, and rinsed chickpeas. Mix gently to combine all the fresh ingredients evenly.
  2. Add Feta and Olive Oil: Add the cubed feta cheese on top of the vegetable mixture and drizzle with olive oil, ensuring the cheese and vegetables are well coated with the oil for flavor and moisture.
  3. Prepare and Add Dressing: Stir in the lemon zest, freshly squeezed lemon juice, and pressed garlic clove into the salad. Season with kosher salt and freshly ground black pepper to taste. Toss gently to distribute the dressing throughout the salad.

Notes

  • For best flavor, prepare the salad shortly before serving to keep the avocado fresh and prevent browning.
  • If you prefer a vegan version, substitute feta cheese with a dairy-free cheese or omit it altogether.
  • Adjust the lemon juice and garlic according to your taste preference for a more or less tangy and pungent dressing.
  • This salad pairs wonderfully with grilled chicken or fish for added protein.
  • Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.