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A vibrant Chickpea Avocado Salad with cherry tomatoes, feta, and fresh herbs served in a rustic wooden bowl.

Mediterranean Chickpea Feta Avocado Salad

A vibrant and refreshing salad packed with protein-rich chickpeas, creamy avocado, tangy feta, and crisp vegetables, all tossed in a zesty lemon-herb dressing. Perfect as a light meal or a flavorful side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Side Dish
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cans Chickpeas 15 oz each, rinsed and drained
  • 1 medium Cucumber diced
  • 1 pint Cherry Tomatoes halved
  • 1/4 small Red Onion finely diced
  • 2 Avocado ripe, diced
  • 4 oz Feta Cheese crumbled
  • 1/4 cup Fresh Parsley chopped
For the Lemon-Herb Dressing
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice freshly squeezed
  • 1 tbsp Red Wine Vinegar
  • 1 tsp Dried Oregano
  • 1 clove Garlic minced
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Dressing
  1. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until well combined. Set aside.
Assemble the Salad
  1. In a large mixing bowl, add the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley.
  2. Gently add the diced ripe avocado and crumbled feta cheese to the large mixing bowl.
Dress and Serve
  1. Pour the prepared lemon-herb dressing over the salad ingredients. Toss gently to coat everything evenly, being careful not to mash the avocado.
  2. For best flavor, cover and refrigerate the salad for at least 15-20 minutes before serving, allowing the flavors to meld. Serve chilled.

Notes

This salad is best enjoyed fresh. If making ahead, add the avocado just before serving to prevent browning. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.