Easy Chickpea Feta Avocado Salad

Chickpea Feta Avocado Salad in a ceramic bowl with chunks of avocado, chickpeas, red onion, and crumbled feta cheese.

Easy Chickpea Feta Avocado Salad

This Chickpea Feta Avocado Salad is a vibrant, nutrient-dense meal that’s ready in just 15 minutes! Packed with plant-based protein and creamy healthy fats, it’s my favorite way to show my daughter that healthy food can be the most delicious thing on the table.

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Course: Dinner, lunch, Salad, Side Dish

Cuisine: American, Mediterranean

Keyword: 15-minute lunch, Chickpea Feta Avocado Salad, easy chickpea recipe, healthy Mediterranean salad

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 385kcal

Cost: $12

Equipment

1 Large mixing bowl Big enough to toss everything without a mess!
1 Colander For rinsing those chickpeas until they're squeaky clean.
1 Small mason jar My favorite way to shake up the vinaigrette.
1 Sharp chef's knife For those clean, beautiful avocado cubes.

Ingredients

2 cans(15 oz) Chickpeas Rinsed and drained thoroughly.
2 large Ripe Avocados Diced; choose ones that give slightly to a thumb press.
1 cup Feta Cheese Crumbled; block feta has the best flavor!
1 large English Cucumber Diced; these have thinner skin and fewer seeds.
1 cup Cherry Tomatoes Halved; the "candy" of the salad.
½ medium Red Onion Finely diced for a little bite.
⅓ cup Kalamata Olives Pitted and halved.
¼ cup Fresh Parsley Roughly chopped.
3 tablespoon Extra Virgin Olive Oil Use the good stuff here!
2 tablespoon Fresh Lemon Juice About one large, juicy lemon.
1 teaspoon Dijon Mustard Helps the dressing stay together.
1 clove Garlic Minced very fine.
To taste Salt & Pepper Just a pinch!

Instructions

Pour the [chickpeas] into your colander and rinse them under cold water until the bubbles disappear. Little Olivia loves "giving the beans a bath" in the sink, it's a great job for tiny hands!
Dice your [English cucumber], [cherry tomatoes], [red onion], and [Kalamata olives]. I like to keep the pieces roughly the same size as the chickpeas for that perfect "everything in one bite" forkful.
In a small jar or bowl, combine the [extra virgin olive oil], [fresh lemon juice], [Dijon mustard], and minced [garlic]. Shake or whisk until it looks creamy. Give it a quick taste, this is where my daughter usually sneaks a finger-dip!
In your large bowl, toss the [chickpeas], veggies, and [fresh parsley] together. Pour about half of the dressing over and give it a gentle mix to let the flavors start making friends.
Now for the stars! Gently fold in the crumbled [feta cheese] and those beautiful [ripe avocados]. Use a light hand here so the avocado stays in pretty cubes rather than turning into mush.
Add a little [salt & pepper] to taste. Remember, the feta is salty, so go easy at first! Serve immediately while the avocado is bright green and perfect.

Notes

Storage: This is best served fresh! If you have leftovers, the lemon in the dressing helps keep the avocado from browning for about 24 hours.
Pro Tip: If you're making this for a party, keep the avocado and dressing separate until the very last minute to keep everything looking vibrant and crisp.
For the Kids: If your little ones are sensitive to raw onion, soak the diced red onion in cold water for 10 minutes before adding to take away the "sting."
Variations: Feel free to swap the chickpeas for white beans or add a handful of rotisserie chicken to make it even more filling.

Nutrition