There are some days when you need a meal that is both incredibly satisfying and refreshingly light. A dish that fills you up without weighing you down, packed with textures and tastes that feel genuinely nourishing. That’s exactly what this Chickpea Feta Avocado Salad Recipe delivers. It’s become my go-to for everything from a speedy weekday lunch to a vibrant side dish for a weekend barbecue. I stumbled upon this combination by accident one afternoon when raiding the fridge for inspiration, and it’s been a hit in our house ever since.

What makes this particular chickpea salad recipe stand out is the beautiful balance of ingredients. We have the earthy, substantial chickpeas providing a fantastic base, paired with chunks of salty, briny feta that crumble just so. Then comes the avocado, adding a luxurious creaminess that coats everything wonderfully. Sliced red onion gives a sharp, welcome bite, while cherry tomatoes burst with sweetness. It’s all brought together with a zesty lemon and dill dressing that is bright, herbaceous, and ties the Mediterranean salad flavours together seamlessly.

This is the kind of recipe that works beautifully for those who want a healthy meal that doesn’t compromise on flavour. It’s substantial enough to be a main course, but also plays well with others as a side. Whether you’re meal-prepping for the week ahead or need a dish that comes together in under 30 minutes for unexpected guests, this avocado chickpea salad is a reliable and delicious option.

Recipe Overview

This Chickpea Feta Avocado Salad is a masterclass in texture and fresh flavour. You’ll get the creaminess of the avocado, the salty bite from the feta, and a satisfying chew from the chickpeas, all brightened by a simple yet elegant lemon-dill vinaigrette. After making this dozens of times, I’ve found that letting the red onion sit in the lemon juice for a few minutes before mixing is the secret to mellowing its flavour perfectly.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chickpea Feta Avocado Salad Recipe

• Genuine Flavour: The combination here is just spot on. The salty tang of good quality feta cheese cuts through the rich, buttery avocado, while the fresh dill and sharp lemon juice in the dressing prevent the salad from ever feeling heavy.
• Ready in 15 Minutes: With no cooking required, this is a true chop-and-assemble job. It’s a complete, nourishing meal that you can have on the table in about the time it takes to boil a kettle.
• Flexible Recipe: This salad is a fantastic base for customisation. You can add a handful of rocket for a peppery note, toss in some chopped cucumber for extra crunch, or even add some grilled chicken for a protein boost. For a different main course idea, our Bacon Brown Sugar Chicken Tenders are also wonderfully adaptable.
• Great for Meal Prep: This works wonderfully for work lunches. Just assemble the base salad and keep the dressing and avocado separate until you’re ready to eat to maintain maximum freshness.
• Family Tested: This recipe gets requested constantly in my home. My kids absolutely devour this every time I make it, often scooping it up with pitta bread.

Chickpea Feta Avocado Salad Recipe

⏱️ 15 min prep  •  🍳 0 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best result, use the freshest ingredients you can find. I always opt for a block of Greek feta in brine rather than the pre-crumbled type; it has a much creamier texture and a more pronounced flavour. A good quality extra virgin olive oil also makes a world of difference in the dressing.

• For the Salad:
• 2 x 400g tins of chickpeas, rinsed and drained well
• 200g block of Greek feta cheese, drained and crumbled into chunks
• 2 large ripe-but-firm avocados, pitted and diced
• 250g cherry tomatoes, halved
• 1 small red onion, very thinly sliced
• 1/2 a large cucumber, deseeded and diced
• A large handful of fresh flat-leaf parsley, roughly chopped
• For the Lemon-Dill Dressing:
• 60ml extra virgin olive oil
• Juice of 1 large lemon (about 60ml)
• 1 tablespoon fresh dill, finely chopped
• 1 clove of garlic, minced or finely grated
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Sara’s Tip: When choosing an avocado, look for one that yields to firm, gentle pressure but doesn’t feel mushy. If it’s too soft, it will turn to mush in the salad; too hard and it will lack that essential creamy texture.

How to Make Chickpea Feta Avocado Salad

The process for this avocado chickpea salad is very straightforward. The key is to prepare the dressing first to allow the flavours to meld together while you chop the rest of your ingredients.

1. Prepare the Dressing: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, lemon juice, chopped dill, minced garlic, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for 20-30 seconds until the dressing is emulsified and looks creamy. Set aside.
2. Mellow the Onion: Place the thinly sliced red onion in the bottom of your large salad bowl. Pour about two tablespoons of the prepared dressing over the onions and toss to coat. Let them sit for 5-10 minutes. I find this step is brilliant for softening the onion’s sharp bite.
3. Combine the Base Ingredients: To the bowl with the onions, add the drained and rinsed chickpeas, halved cherry tomatoes, and diced cucumber. Gently toss everything together.
4. Add the Feta and Herbs: Add the crumbled feta cheese and the chopped fresh parsley to the bowl. Give it another gentle stir to distribute the ingredients without breaking up the feta too much.
5. Dice the Avocado: Just before serving, slice your avocados in half, remove the pit, and dice the flesh. Add the diced avocado to the salad bowl immediately to prevent it from browning.
6. Dress and Serve: Pour the remaining dressing over the salad. Use salad servers to gently fold all the ingredients together, being careful not to mash the avocado. The goal is to coat everything evenly. Serve immediately.

Tips From My Kitchen

• Don’t Over-mix: The beauty of this salad is in its distinct textures. Once you add the avocado and feta, fold the ingredients gently. Over-mixing will make the avocado mushy and the feta will disappear into the dressing.
• The Secret Step: I learned that letting the red onion marinate in a bit of the lemon dressing is a game-changer. It slightly ‘cooks’ the onion, making it less pungent and giving it a lovely, subtle sweetness that complements the other ingredients.
• Make-Ahead: If you want to prepare this in advance, you can combine the chickpeas, tomatoes, cucumber, and onion in a bowl. Keep the dressing in its jar, and the feta, parsley, and avocado separate. When you’re ready to serve, just add the remaining ingredients and toss.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but a fresh squeeze of lemon juice can help revive it. The flavour is often even better on the second day as the ingredients marinate.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

• Large salad bowl
• Sharp knife and cutting board
• Salad servers
• Small jar with a lid for the dressing

What to Serve With Chickpea Feta Avocado Salad

While this salad is a fantastic standalone meal, it also pairs beautifully with other dishes to create a more substantial spread. It’s a wonderful component of a Mediterranean-style mezze platter.

• Warm Pitta Bread: Toasted, fluffy pitta bread is ideal for scooping up the salad and soaking up the delicious dressing.
• Grilled Chicken or Fish: A simple grilled chicken breast or a piece of baked salmon seasoned with lemon and herbs works wonderfully alongside the fresh flavours of the salad. For something a little different, try it with our Bang Bang Chicken Thighs.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio has the right acidity to complement the zesty dressing and cut through the richness of the feta and avocado.

Frequently Asked Questions

Chickpea Feta Avocado Salad Recipe

A refreshing and hearty Mediterranean salad with chickpeas, creamy avocado, salty feta, and crisp vegetables, all tossed in a zesty lemon-dill dressing. Perfect for a light lunch or a vibrant side dish.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 610

Ingredients Method Notes

Ingredients

  

For the Salad

• 2 x 400g tins of chickpeas rinsed and drained well
• 200 g block of Greek feta cheese drained and crumbled into chunks
• 2 large ripe-but-firm avocados pitted and diced
• 250 g cherry tomatoes halved
• 1 small red onion very thinly sliced
• 1/2 a large cucumber deseeded and diced
• A large handful of fresh flat-leaf parsley roughly chopped

For the Lemon-Dill Dressing

• 60 ml extra virgin olive oil
• Juice of 1 large lemon about 60ml
• 1 tablespoon fresh dill finely chopped
• 1 clove of garlic minced or finely grated
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt or to taste
• 1/4 teaspoon freshly ground black pepper

Method

 

1. Prepare the Dressing: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, lemon juice, chopped dill, minced garlic, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for 20-30 seconds until the dressing is emulsified and looks creamy. Set aside.
2. Mellow the Onion: Place the thinly sliced red onion in the bottom of your large salad bowl. Pour about two tablespoons of the prepared dressing over the onions and toss to coat. Let them sit for 5-10 minutes. I find this step is brilliant for softening the onion’s sharp bite.
3. Combine the Base Ingredients: To the bowl with the onions, add the drained and rinsed chickpeas, halved cherry tomatoes, and diced cucumber. Gently toss everything together.
4. Add the Feta and Herbs: Add the crumbled feta cheese and the chopped fresh parsley to the bowl. Give it another gentle stir to distribute the ingredients without breaking up the feta too much.
5. Dice the Avocado: Just before serving, slice your avocados in half, remove the pit, and dice the flesh. Add the diced avocado to the salad bowl immediately to prevent it from browning.
6. Dress and Serve: Pour the remaining dressing over the salad. Use salad servers to gently fold all the ingredients together, being careful not to mash the avocado. The goal is to coat everything evenly. Serve immediately.

Notes

For best results, add the avocado just before serving to prevent browning. The dressing can be made up to 3 days in advance and stored in the refrigerator.

I really hope you enjoy this Chickpea Feta Avocado Salad as much as we do in my kitchen. It’s a truly versatile dish that proves healthy eating can be full of flavour and texture. After you’ve made it, I’d love to hear how it turned out for you. Please leave a comment below and let me know if you made any of your own delicious customisations! And if you’re looking for a sweet treat to follow it up, why not try my favourite Peach Crumb Cheesecake?