If “clean eating” to you means fresh, filling, and not a sad desk salad, this Chickpea Feta Avocado Salad is about to become your new go-to. It’s bright, creamy, and crunchy in all the right places, with enough protein and fiber to keep you satisfied.
It also comes together fast (like, weeknight fast) and tastes even better after it hangs out in the fridge for a bit—just add the avocado at the end so it stays cute and green.
Why You’ll Love This
This salad is a no-cook, big-flavor situation: chickpeas bring hearty protein, feta adds salty tang, avocado makes it creamy, and a lemony olive oil dressing ties it all together for an easy clean-eating lunch, dinner side, or meal prep moment.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced (or 2 small cucumbers)
- 1/3 cup red onion, finely diced
- 1/2 cup crumbled feta cheese
- 1 large avocado, diced
- 1/4 cup chopped fresh parsley (or cilantro if you prefer)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated or minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- Optional: 1/2 teaspoon dried oregano or Italian seasoning
- Optional: pinch of red pepper flakes
How to Make It
- Rinse and drain the chickpeas well. If you have an extra minute, pat them dry with a towel so the dressing clings better.
- Prep your produce: halve the cherry tomatoes, dice the cucumber, and finely dice the red onion. Add everything to a large mixing bowl.
- Add the chickpeas to the bowl, then sprinkle in the parsley and crumbled feta.
- In a small bowl or jar, whisk (or shake) the dressing: olive oil, lemon juice, Dijon, garlic, salt, pepper, and oregano/red pepper flakes if using.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust with more salt, pepper, or lemon if needed.
- Let the salad sit for 10 minutes for the flavors to mingle. This is optional, but it levels things up.
- Right before serving, dice the avocado and fold it in gently so it doesn’t get mashed.
- Serve immediately, or portion into containers for easy lunches (with avocado added later if meal prepping).
Tips for the Best Results
- Dry the chickpeas: Even a quick pat-down helps the dressing stick instead of sliding to the bottom.
- Soften the onion bite: If red onion feels intense, soak the diced onion in cold water for 5–10 minutes, then drain.
- Use ripe-but-firm avocado: You want creamy cubes, not guacamole energy.
- Balance the salt: Feta varies a lot in saltiness. Start with 1/2 teaspoon salt, then adjust after mixing.
- Chop evenly: Similar-sized pieces = better bites (and it looks prettier).
- Let it rest: A short rest time helps the chickpeas absorb some lemony flavor, making everything taste more “marinated.”
Variations
- Add greens: Toss with baby spinach or arugula to turn it into a bigger salad bowl.
- Make it dairy-free: Swap feta for a dairy-free feta, or use olives for that salty punch.
- Boost protein: Add shredded rotisserie chicken, canned tuna, or a couple of chopped hard-boiled eggs.
- More crunch: Stir in chopped bell pepper, radish slices, or toasted pumpkin seeds.
- Mediterranean twist: Add kalamata olives and a pinch of sumac, or swap parsley for fresh dill.
- Spicy version: Add diced jalapeño or a drizzle of hot honey (if that’s your thing).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For the freshest vibe, keep the avocado separate and add it right before eating. This salad is meant to be served cold or room temp, so no reheating needed—just give it a quick toss and refresh with a squeeze of lemon if it tastes muted.
FAQ
Can I make Chickpea Feta Avocado Salad ahead of time?
Yes—this is a great make-ahead salad. Mix everything except the avocado, then store it in the fridge. Add diced avocado right before serving so it stays bright and doesn’t get mushy.
How do I keep the avocado from browning?
Add it at the last minute and make sure it gets lightly coated in the lemony dressing. If storing, press plastic wrap directly onto the surface of the salad (or keep avocado separate). Extra lemon juice helps, too.
Is this salad actually “clean eating” friendly?
It can be, depending on your definition. It’s made with whole-food ingredients (chickpeas, veggies, olive oil, lemon) and a small amount of feta for flavor. If you’re minimizing dairy or sodium, use less feta or swap in olives or a dairy-free alternative.
What can I serve with chickpea feta avocado salad?
It’s great with grilled chicken, salmon, or shrimp, or alongside soup. For a simple lunch, scoop it up with whole-grain pita, seed crackers, or lettuce cups. It also makes a solid side for a Mediterranean-style dinner.
Can I use dried chickpeas instead of canned?
Absolutely. Cooked dried chickpeas work great—just make sure they’re fully tender and cooled. You’ll need about 3 cups cooked chickpeas to replace two 15-ounce cans.