Chickpea Feta Avocado Salad – Quick & Healthy Lunch

Chickpea Feta Avocado Salad is a refreshing, protein-packed salad perfect for lunch, light dinners, or meal prep. Creamy avocado, tangy feta, and hearty chickpeas come together with crisp vegetables and a zesty dressing for a flavorful, satisfying meal. Ready in under 15 minutes, it’s an easy, nutrient-rich option that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

• Quick & Easy: Prep in just 10–15 minutes.
• Protein-Packed: Chickpeas and feta provide plant-based protein.
• Fresh & Flavorful: Creamy avocado, tangy feta, and crisp veggies.
• Meal Prep Friendly: Keeps well for lunches or light dinners.
• Healthy & Nutritious: High in fiber, healthy fats, and vitamins.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Drain and rinse chickpeas, then place them in a large mixing bowl.
2. Dice avocado, halve cherry tomatoes, and dice cucumber. Add all to the bowl.
3. Add crumbled feta and finely chopped red onion.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
5. Pour dressing over the salad and gently toss to combine, making sure avocado stays intact.
6. Sprinkle chopped fresh parsley on top for garnish.
7. Serve immediately or chill in the refrigerator for 10–15 minutes to let flavors meld.

Tips & Variations

• Extra Crunch: Add roasted pumpkin seeds or walnuts.
• Add Greens: Toss in baby spinach, arugula, or mixed greens.
• Protein Boost: Add grilled chicken or boiled eggs for extra protein.
• Vegan Option: Omit feta or replace with a plant-based cheese.
• Flavor Twist: Add a pinch of smoked paprika or cumin to the dressing for extra depth.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 2 days.
• Do Not Freeze: Avocado becomes mushy when frozen.
• Prep Ahead: Keep dressing separate if storing for later to prevent sogginess.
• Reheat: Serve cold; no reheating required.

Serving & Pairing Ideas

• Serve as a standalone lunch or light dinner.
• Pair with whole-grain pita or crusty bread.
• Add a side of quinoa or brown rice for a more filling meal.
• Drizzle extra lemon juice or balsamic glaze before serving for added zest.

Frequently Asked Questions

Can I use canned chickpeas or should I cook them from scratch?

Canned chickpeas are perfect for this salad—just rinse and drain. Cooking from scratch works too but is more time-consuming.

How do I keep avocado from browning?

Use ripe avocado, dice right before serving, and toss gently with lemon juice to slow browning.

Can I make this salad ahead of time?

Yes, but store avocado separately or add it just before serving to keep it fresh.

Can I make this salad vegan?

Yes. Simply omit the feta or replace it with a vegan cheese alternative.

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