Greek Chickpea Feta and Avocado Salad Recipe
This Chickpea Feta and Avocado Salad is a vibrant, refreshing Greek-inspired dish packed with fresh vegetables, creamy avocado, tangy feta, and protein-rich chickpeas. Ready in just 20 minutes, it’s perfect for a light lunch or a healthy side dish, delivering bold flavors and satisfying textures without any cooking required.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 1/2 cup cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
Legumes and Cheese
- 15 ounce can chickpeas, drained and rinsed
- 4 ounce feta cheese, diced
Dressing
- 2 tablespoons olive oil
- 1 lemon, juice and zest of
- 1 garlic clove, pressed
- Kosher salt and pepper, to taste
Instructions
- Combine Vegetables and Chickpeas: In a large bowl, add the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, diced avocado, chopped cilantro, and rinsed chickpeas. Mix gently to combine all the fresh ingredients evenly.
- Add Feta and Olive Oil: Add the diced feta cheese on top of the salad ingredients, then drizzle with the olive oil to enhance the flavors and add richness.
- Season Salad: Stir in the lemon zest, freshly squeezed lemon juice, and pressed garlic into the salad. Season with kosher salt and freshly ground black pepper to your taste, tossing everything gently to ensure all ingredients are well coated.
Notes
- For a more authentic Greek flavor, sprinkle some oregano and toss in kalamata olives.
- To make this salad vegan, substitute the feta cheese with vegan cheese or simply omit it.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
