Chickpea Feta Avocado Salad

What you need to get started

This simple, ingredient-focused recipe centers on canned chickpeas, ripe avocado, and crumbly feta to create a fresh, protein-rich salad that comes together in minutes. For a bright avocado pairing that works well alongside this dish, try a cherry avocado smoothie as a refreshing accompaniment.

Exact ingredient amounts

• 2 cans (15 oz) chickpeas, drained and rinsed
• 2 medium ripe avocados, diced
• 6 oz feta, crumbled
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley or cilantro
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice (fresh)
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
  These amounts yield about four servings and balance the creamy avocado against the salty feta and firm chickpeas.

Quick assembly steps

Start by gently tossing the drained chickpeas with the chopped onion and tomatoes so flavors begin to marry.
Whisk olive oil, lemon juice, and Dijon in a small bowl until emulsified, then season with salt and pepper to taste.
Fold the diced avocado and crumbled feta into the chickpea mixture at the last minute to preserve avocado texture.
If you enjoy avocado-forward recipes in multiple formats, you can find additional avocado smoothie ideas that pair well for a full, balanced meal.

Dressing and seasoning tips

Keep the dressing bright and simple so it highlights the core ingredients: a basic lemon-olive oil emulsion with a touch of mustard prevents the avocado from becoming oily.
Add a pinch of smoked paprika or cumin for warmth, or fresh basil for a sweeter herb note that complements both feta and avocado.
Adjust salt carefully because the feta contributes most of the sodium; taste after combining and add more only if needed.

Texture balance and serving suggestions

Aim for contrast: firm chickpeas, creamy avocado, and slightly grainy feta create the ideal mouthfeel. Serve on a bed of mixed greens, in lettuce wraps, or spooned over warm grains for a heartier plate.
For presentation, reserve a few avocado slices and feta crumbles to garnish the top right before serving.

Make-ahead and storage advice

For best texture, store the chickpeas and dressing mixed in an airtight container and keep avocado separate until serving; then toss together within an hour of plating.
To slow avocado browning when preparing ahead, toss the avocado pieces lightly with a teaspoon of lemon juice before refrigeration.
This prepared chickpea mixture (without avocado) will keep 3–4 days in the refrigerator; add avocado only when ready to eat.

Variations and add-ins to try

Mix in diced cucumber or roasted red peppers for extra crunch and color.
Swap parsley for mint for a brighter herb profile, or add toasted pine nuts for a nutty finish.
For a dairy-free option, omit feta and add a sprinkle of nutritional yeast or toasted seeds for savory depth, and consult this avocado pairing inspiration for complementary side ideas.

Conclusion

If you want a tested version with similar ingredient ratios and plating ideas, see Chickpea, Avocado, & Feta Salad for one reliable reference. For another straightforward take that emphasizes simplicity and nutrition, review Easy Chickpea Feta Salad – Healthy Fitness Meals.