If your lunch has been feeling a little “meh,” this Zesty Chickpea Feta Avocado Salad is about to fix that. It’s bright, creamy, crunchy, and salty in the best way—aka the kind of salad that makes you forget you’re eating salad.
The lemon-dill dressing is the whole vibe here: tangy, herby, and super fresh. Toss it with chickpeas, feta, and avocado, and you’ve got a no-cook meal that works for meal prep, picnics, or a quick dinner with pita on the side.
Why You’ll Love This
This salad is fast, filling, and packed with texture—creamy avocado, hearty chickpeas, briny feta, and crisp veggies—plus a lemon-dill dressing that tastes like sunshine and takes minutes to whisk together.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely diced
- 1 ripe avocado, diced
- 3/4 cup crumbled feta
- 1/4 cup chopped fresh dill (plus more for serving, optional)
- Optional: 2 cups baby arugula or chopped romaine (for serving)
- For the Lemon-Dill Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, grated or finely minced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
How to Make It
- Prep your produce: dice the cucumber, halve the tomatoes, finely dice the red onion, and chop the dill. Pat the chickpeas dry with paper towels for the best texture.
- Make the dressing: in a small bowl or jar, whisk (or shake) the olive oil, lemon juice, lemon zest, Dijon, honey, garlic, salt, and pepper until emulsified.
- Soften the onion (optional but worth it): if you want a milder onion bite, toss the diced red onion with 1 tablespoon of the lemon juice for 5 minutes, then add it in.
- Build the base: in a large bowl, combine chickpeas, cucumber, tomatoes, red onion, and chopped dill.
- Dress it: pour about 3/4 of the dressing over the salad and toss gently to coat. Add more as needed—this depends on how juicy your tomatoes are and how “saucy” you like it.
- Add feta: fold in the crumbled feta (save a pinch for the top if you want it extra cute).
- Add avocado last: gently fold in the diced avocado so it stays chunky and creamy instead of getting mashed.
- Taste and tweak: add a pinch more salt, pepper, or a squeeze of lemon if you want it zingier. Serve right away, or let it chill 10–15 minutes for the flavors to mingle.
Tips for the Best Results
- Dry your chickpeas. A quick pat-down helps the dressing cling instead of sliding off.
- Use ripe-but-firm avocado. If it’s super soft, it’ll turn the salad into a creamy mash (still tasty, just different).
- Fresh dill is the moment. Dried dill works in a pinch, but fresh makes the dressing taste bright and not flat.
- Don’t over-salt at first. Feta brings plenty of salt, so taste after you add it.
- Want extra crunch? Add diced bell pepper, chopped celery, or a handful of toasted pepitas.
- Let it rest. Even 10 minutes in the fridge helps the chickpeas soak up the lemony dressing.
Variations
- Mediterranean add-ons: kalamata olives, pepperoncini, or roasted red peppers.
- Make it a full meal: add shredded rotisserie chicken, canned tuna, or cooked quinoa.
- Swap the cheese: goat cheese for tang, or cubed mozzarella for a milder vibe.
- More greens: serve it over arugula, spinach, or romaine for a bigger bowl.
- Spicy twist: add red pepper flakes or a finely diced jalapeño to the dressing.
- Creamier dressing: whisk in 2 tablespoons Greek yogurt for a thicker, slightly tangy finish.
Storage & Reheating
This is a no-reheat situation (thankfully). Store leftovers in an airtight container in the fridge for up to 2 days. For the freshest vibe, store avocado separately and add it right before eating; otherwise, the avocado may brown a bit (still safe, just less pretty). If it looks dry the next day, revive with a squeeze of lemon and a drizzle of olive oil.
FAQ
How do I keep the avocado from turning brown in this salad?
Add the avocado right before serving if you can. If you’re meal prepping, store diced avocado separately with a squeeze of lemon juice and press plastic wrap directly on the surface to reduce air contact.
Can I make the lemon-dill dressing ahead of time?
Yes—make it up to 5 days ahead and keep it in a sealed jar in the fridge. The olive oil may firm up when cold, so let it sit at room temp for 10 minutes, then shake again before using.
What’s the best feta to use here?
Block feta in brine is the creamiest and most flavorful, and it crumbles beautifully. Pre-crumbled feta works too, but it’s usually a bit drier—still totally fine for an easy weeknight salad.
Can I use dried chickpeas instead of canned?
Absolutely. Cooked chickpeas are amazing here. You’ll need about 3 cups cooked chickpeas (from roughly 1 cup dried). Let them cool completely before tossing with the dressing so the avocado doesn’t get mushy.
How can I serve this for a crowd?
Double the recipe and keep the avocado and feta separate until right before serving. Set out pita wedges or tortilla chips for scooping, or serve it as a topping for a big platter of greens with extra dressing on the side.