Loaded with bright, fresh flavors, this Greek Chickpea Feta Salad with avocado is an easy, satisfying dish you can make again and again. Chunky vegetables, creamy feta and avocado, and hearty chickpeas are tossed with olive oil and a squeeze of lemon for a refreshing salad that works well for sharing or meal prep.
Pair it with grilled chicken, salmon, or your favorite protein for a complete meal.
Fresh, easy summer salads are a staple in my kitchen year-round, and this one is especially welcome in warm weather. It’s light, refreshing, and packed with nutrients that help support your immune system.
This Greek Chickpea Feta Salad is addictive in the best way: chunky vegetables and tender chickpeas make it feel substantial while the feta and avocado add creaminess and tang. Use canned chickpeas for convenience, or cook your own if you prefer.
Why you will love this chickpea recipe
- Quick: Ready in about 20 minutes.
- Simple: Chop the vegetables, rinse the chickpeas, and combine—no special skills required.
- No-cook: This is a stovetop- and oven-free recipe, perfect for hot days.
- Nutritious: Fresh vegetables, protein-rich chickpeas, and calcium from feta make this a well-rounded salad.
- Meal prep friendly: Make it ahead and keep it in the fridge for ready lunches or side dishes.
Ingredients for chickpea feta salad
- Tomatoes: Cherry tomatoes are used here, but any ripe tomatoes will work.
- Seedless cucumbers: Also called English cucumbers; they have fewer seeds and a sweeter flavor.
- Red onion: Mild and slightly sweet—green onions can be used in a pinch.
- Avocado: Adds creaminess and richness to the salad.
- Cilantro: Fresh cilantro brightens the dish; parsley is a fine substitute.
- Chickpeas: Canned chickpeas (drained and rinsed) are convenient; cooked-from-scratch chickpeas are fine if cooled first.
- Feta cheese: Salty and tangy; goat cheese works as an alternative if needed.
- Olive oil: Or substitute avocado oil.
- Lemon: Use both zest and juice for brightness; lime can be substituted.
- Garlic: Fresh garlic gives depth of flavor.
- Salt and pepper: Season to taste.
How to make Chickpea Feta Salad
1. Combine the base: In a large bowl, add the chopped tomatoes, diced cucumbers, sliced red onion, diced avocado, chopped cilantro, and the rinsed chickpeas.
2. Add feta and oil: Toss in the cubed feta and drizzle with olive oil.
3. Season and serve: Stir in lemon zest, lemon juice, and pressed garlic. Season with kosher salt and freshly ground pepper to taste. Serve immediately or chill briefly to meld flavors.
Tips for Success
- Add a sprinkle of dried oregano and a handful of Kalamata olives for a more traditional Greek flavor.
- To make it vegan, use a plant-based feta or omit the cheese altogether.
- Store in an airtight container in the refrigerator for up to three days; add avocado just before serving if you want to avoid browning.
- Make it a full meal by topping with grilled chicken, salmon, or steak.
- Feel free to mix in other vegetables such as bell peppers or shredded carrots for extra crunch and color.
Frequently Asked Questions
A traditional Greek salad (horiatiki) typically includes tomatoes, cucumbers, olives, chunky pieces of feta, and sometimes bell peppers and red onion. It usually does not include lettuce, and the vegetables are chopped into large pieces.
Chickpeas contain both carbohydrates and protein. A significant portion of their calories comes from carbs, with the remainder from protein and some fat, making them a good plant-based protein source.
By weight or volume, chickpeas can provide more total protein than a single egg. For example, one cup of cooked chickpeas typically contains more grams of protein than one large egg. However, eggs are a complete animal protein and offer high-quality amino acids.
What to serve with this chickpea feta salad
- Grilled chicken or chicken skewers
- Juicy grilled cilantro-lime chicken
- Pepper steak kabobs
- Oven-baked salmon with potatoes and vegetables
- Blackened salmon
More healthy salad recipes you will love
- Greek quinoa salad bowl
- Greek quinoa salad with chickpeas
- Roasted chickpea and avocado salad
- Refreshing fruit and grape salads
If you try this Chickpea Feta Salad and enjoy it, please leave a comment and rating. I’d love to hear how you served it and any variations you tried.
Chickpea Feta and Avocado Salad
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Ingredients
- 1/2 cup cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
- 15 ounce can chickpeas, drained and rinsed
- 4 ounce feta cheese, diced
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 garlic clove, pressed
- Kosher salt and pepper, to taste
Instructions
- In a large bowl, combine the prepared vegetables, cilantro, and chickpeas.
- Add the diced feta and drizzle with olive oil.
- Stir in lemon zest, lemon juice, and pressed garlic. Season with salt and pepper to taste. Serve immediately or chill briefly.
Notes
- For a more classic Greek flavor, add oregano and Kalamata olives.
- To make this vegan, substitute vegan feta or omit the cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Carbohydrates: 34 g
Protein: 13 g
Fat: 23 g
Nutrition information is an estimate and should be used as a guideline.
Additional Info
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