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A refreshing Chickpea Feta Avocado Salad in a white bowl

Summer Chickpea Feta Avocado Salad

A refreshing and vibrant salad featuring chickpeas, creamy avocado, tangy feta, and fresh vegetables, all tossed in a bright lemon-herb vinaigrette. Perfect for a light meal or side dish on a warm day.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 can (15-ounce) chickpeas rinsed and drained
  • 1 large avocado diced
  • 1 cup cherry tomatoes halved
  • ½ red onion finely diced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh mint chopped (optional)
  • ½ cucumber diced (English or Persian)
For the Lemon-Herb Vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon black pepper or to taste

Equipment

  • small bowl
  • large mixing bowl

Method
 

Prepare the Vinaigrette
  1. Whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper in a small bowl or jar until well combined, then set aside.
Combine Salad Ingredients
  1. Gently combine chickpeas, avocado, cherry tomatoes, red onion, feta cheese, parsley, mint (if using), and cucumber in a large mixing bowl.
Dress the Salad
  1. Pour the prepared vinaigrette over the salad ingredients.
Toss Gently
  1. Using a large spoon or spatula, gently toss until all ingredients are coated, being careful not to mash the avocado.
Serve
  1. Serve immediately or chill for 15-20 minutes to allow flavors to meld.

Notes

For best results, serve the salad fresh. If preparing ahead, add the avocado just before serving to prevent browning. You can adjust the amount of red onion to your preference.