Avocado Feta and Chickpea Salad
Fresh, creamy, and full of Mediterranean flavor—this feta avocado chickpea salad comes together in minutes with chickpeas, avocado, cucumber, and feta cheese.
Ingredients
- 15 ounce can chickpeas (drained and rinsed)
- 1 large avocado (or 2 small diced)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ¼ cup red onion (finely chopped)
- ½ cup crumbled feta cheese (dairy or plant-based)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice about 1 lemon
- 2 tablespoons chopped fresh parsley or dill, mint, or a mix
- ¼ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Flexitarian option: 6 to 8 ounces cooked cubed chicken, shrimp, or flaked salmon
Instructions
- In a large mixing bowl, add all of the ingredients. Toss gently to combine. Season to taste and serve.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use ripe but firm avocados so they do not turn mushy. For more flavor, let the chickpeas marinate in the lemon dressing for 10 minutes before mixing.
MEAL PREP: Mix the lemon juice, olive oil, red pepper flakes, salt, and pepper ahead and store in an airtight jar. Chop all the vegetables except the avocado ahead of time, and do not assemble until ready to serve.
VARIATIONS: Add quinoa, bulgur, or farro for a heartier salad, or mix in olives or roasted red peppers for a Mediterranean twist.
MAKE IT FLEX: Add grilled chicken, shrimp, or salmon for extra staying power.
SERVING SUGGESTIONS: Serve as a light lunch or side dish, stuff it into pita pockets, or pile it over greens. Pair with a bowl of soup or hummus and veggies for a bigger meal.
Nutrition
Calories: 303kcalCarbohydrates: 23gProtein: 10gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 17mgSodium: 521mgPotassium: 571mgFiber: 9gSugar: 2gVitamin A: 581IUVitamin C: 21mgCalcium: 150mgIron: 2mg
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