Go Back
Chickpeas are the star of this salad. I use one can, about 15 ounces. Make sure to drain and rinse them well. This step helps remove extra salt and makes them taste fresher. Chickpeas add protein and fiber, making the salad filling and healthy. For fresh veggies, I pick a ripe avocado, diced into small cubes. This adds creaminess. Next, I use one cup of halved cherry tomatoes. Their sweetness brightens the dish. A diced cucumber adds crunch and hydration. Finally, I finely chop half a red onion for a nice zing. These veggies not only taste great together but also give the salad a colorful look. Feta cheese brings a salty, tangy flavor to the salad. I crumble three-quarters of a cup into the mix. It pairs perfectly with the other ingredients. I also like to add a quarter cup of fresh parsley, chopped finely. This herb adds a burst of freshness. The feta and parsley help tie all the flavors together, making each bite delicious. {{ingredient_image_1}} Start by getting a large mixing bowl. Add the chickpeas, which you drained and rinsed. Next, add the diced avocado. Be gentle with this step to keep the avocado nice. Then, toss in the halved cherry tomatoes, diced cucumber, and finely chopped red onion. Now, fold in the crumbled feta cheese and chopped parsley. Use a spatula to mix everything carefully. You don't want to mash the avocado. Make sure all the ingredients blend well together. In a small bowl, whisk together the olive oil and fresh lemon juice. Add the garlic powder, salt, and pepper. Keep mixing until everything is well combined. This dressing adds great flavor to your salad. Once your dressing is ready, pour it over the salad mixture. Gently toss everything together. Ensure all the ingredients are evenly coated with the dressing. After that, taste your salad. If it needs more salt, pepper, or lemon juice, feel free to add it. Let the salad sit for 5-10 minutes. This wait time helps the flavors mix nicely. Now your Chickpea Feta Avocado Salad is ready to serve! To pick the best avocados, gently squeeze them. They should feel soft but not mushy. Look for dark green skin, which often means ripeness. If you find hard avocados, leave them at room temperature for a few days. Once ripe, you can store them in the fridge to keep them fresh longer. If you have leftovers, store them in an airtight container. This helps keep the salad fresh. Add a little lemon juice on top to slow browning. The salad is best enjoyed within two days. After that, the avocado may become brown and mushy. When mixing your salad, be gentle. You want to keep the avocado chunks intact. Start with the chickpeas, then add the veggies. After that, fold in the feta and parsley. Finally, pour the dressing over everything. Toss gently to coat without mashing the avocado. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your salad. Avocado Ripeness: Ensure your avocado is perfectly ripe for a creamy texture. It should yield slightly when pressed. Customize Your Dressing: Feel free to experiment with the dressing by adding herbs like dill or mint for extra freshness. Chill Before Serving: For a refreshing experience, chill the salad in the fridge for 30 minutes before serving to allow the flavors to meld. {{image_2}} You can easily boost the protein in your Chickpea Feta Avocado Salad. If you like chicken, grilled or roasted pieces work well. Just chop them up and mix them in. Tofu is a great choice for a vegan option. Choose firm tofu, drain it, and cut it into cubes. You can sauté it for extra flavor. Both options make the salad more filling and tasty. If you want a vegan twist, use vegan feta cheese. This cheese is often made from nuts or soy. It gives a similar creamy texture and salty flavor. You can find it in most stores. Just crumble it like regular feta and fold it into your salad. It’s a simple switch that keeps the salad fresh and plant-based. Adding nuts or seeds can take your salad to the next level. Try toasted walnuts or almonds for a crunchy bite. Sunflower seeds or pumpkin seeds also add great texture. They bring healthy fats and protein, too. Just sprinkle a handful over the top before serving. This little change gives your salad even more flavor and nutrition. To keep your Chickpea Feta Avocado Salad fresh, store it in an airtight container. Place it in the fridge right after you make it. This salad tastes best when it's cold. If you know you will not eat it all, keep the dressing separate. This way, you avoid soggy veggies. I do not recommend freezing this salad. The avocado and feta do not freeze well. Freezing can change the texture of the avocado, making it mushy. If you want to save this salad for later, just store it in the fridge. You can enjoy it for up to three days. - Chickpeas: Can last in the fridge for about 3-5 days. - Avocado: Once cut, use it in 1-2 days for best taste. - Cherry tomatoes: Stay fresh for about 5-7 days. - Cucumber: Can last up to a week in the fridge. - Red onion: Keeps well for about 1-2 weeks. - Feta cheese: Remains good for about 5 days after opening. - Fresh parsley: Stays fresh for 3-5 days in the fridge. When you check these ingredients, look for any signs of spoilage. Enjoy your salad while it's fresh! Yes, you can make this salad in advance. The flavors mix well over time. However, I suggest adding the avocado just before serving. This keeps it fresh and green. You can store the salad in the fridge for up to two days. Just cover it tightly with plastic wrap or a lid. If you don’t have feta cheese, you can use goat cheese or ricotta. These cheeses add a creamy texture. For a dairy-free option, try using tofu. Crumble the tofu and add some lemon juice for flavor. Nutritional yeast is also a tasty choice for a cheesy taste without dairy. Absolutely! This salad is great for meal prep. It stays fresh and tasty for a few days. Just keep the dressing separate until you are ready to eat. This helps keep the salad crisp. Use airtight containers for easy storage. You can grab a serving on busy days! This blog post covered how to make a delicious chickpea salad. We talked about key ingredients like chickpeas, fresh veggies, and feta cheese. Next, I provided steps to prepare the base, make the dressing, and serve. Tips included choosing ripe avocados and storing leftovers. You can also customize with protein or nuts. In conclusion, this salad is versatile and tasty. Try different ingredients to make it your own. Enjoy experimenting and share with others!

Chickpea Feta Avocado Salad

A refreshing salad packed with protein and healthy fats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1/2 whole red onion, finely chopped
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Instructions
 

  • In a large mixing bowl, combine the drained chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, and chopped red onion.
  • Gently fold in the crumbled feta cheese and chopped parsley, being careful not to mash the avocado.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper to create a dressing.
  • Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
  • Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.
  • Allow the salad to sit for 5-10 minutes to let the flavors meld before serving.

Notes

Allow the salad to sit for a few minutes before serving for better flavor.
Keyword chickpeas, healthy, salad, vegan