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Chickpea Feta Avocado Salad served in a bowl with fresh ingredients
Clara Whitley

Chickpea Feta Avocado Salad

A vibrant and refreshing salad featuring chickpeas, creamy avocado, crumbled feta, and fresh vegetables, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved or your favorite tomato
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup crumbled feta cheese or vegan feta for a dairy-free option
  • 1/4 cup fresh parsley, chopped basil or cilantro works too
  • 1 juiced lemon
  • 3 tablespoons olive oil
  • Salt and pepper to taste
Optional Ingredients
  • 1 pinch chili flakes for a kick
  • 1 diced jalapeño for a kick
  • 1 handful mixed nuts for added crunch

Method
 

Preparation
  1. Rinse the chickpeas thoroughly. Drain them well and toss them into a large mixing bowl.
  2. Add the diced avocado to the bowl.
  3. Follow with the halved cherry tomatoes and diced cucumber.
  4. Introduce the finely chopped red onion, tasting as you go to manage sharpness.
  5. Sprinkle the crumbled feta cheese over the salad.
  6. Drizzle in the lemon juice and olive oil.
  7. Add the chopped parsley (or basil/cilantro) and season with salt and pepper.
  8. Gently fold everything together without mashing the avocado.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 38gProtein: 10gFat: 20gSaturated Fat: 5gSodium: 300mgFiber: 10gSugar: 3g

Notes

This salad pairs wonderfully with grilled chicken or fish for a light dinner. Enjoy it on its own, with a slice of crusty bread, or incorporate it into a grain bowl.

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