Loaded with amazing flavor, this Greek Chickpea Feta Salad with avocados is one that you can make (and eat!) over and over again! Packed full of chunky vegetables and feta, it gets drizzled in olive oil with a squeeze of fresh lemon juice. It’s perfect for sharing or meal prep!
Fresh and easy summer salads are on repeat in my house all year long, but especially in the summer. They’re so refreshing and a great way to beat the heat and get your daily dose of natural immunity boosters.
This Greek Chickpea Feta Salad is seriously addictive! All of the ingredients are cut into chunky pieces and it just feels so satisfying to eat. The chickpeas add protein, however, this dish also pairs perfectly with baked or grilled chicken, salmon, or beef.
Our simple and easy Chickpea Salad is perfect for meal prep and travels well, so take it along to your next gathering!
WHY YOU WILL LOVE THIS CHICKPEA RECIPE
- Quick: This Chickpea Feta Salad is ready in just minutes!
- Easy: Simply slice the vegetables, drain and rinse the chickpeas, and add everything together in a large mixing bowl. SO easy!
- No-cook: Keep the oven and stove off for this recipe! Optionally, you can cook your own chickpeas but I find canned to be much more practical as a busy mom.
- Good for you: Loaded with fresh vegetables, chickpeas for protein, and a healthy dose of calcium thanks to the feta cheese!
- Meal prep: This Chickpea Feta Salad is great to make ahead to have on hand all week. Serve it with a healthy protein to make it a meal!
WHAT YOU’LL NEED TO MAKE CHICKPEA FETA SALAD WITH AVOCADO
- Tomatoes: I added cherry tomatoes to this salad. They bring a delicious pop of flavor that bursts with juiciness. Any tomatoes you have on hand will work as well!
- Seedless cucumbers: Seedless cucumbers are also known as English cucumbers. Although not entirely seedless, they have far fewer seeds than regular cucumbers making them taste sweeter.
- Onion: I thinly sliced a small red onion for this Greek Chickpea Feta Salad. It is sweeter than yellow and white onions and much more palatable. Green onions can be substituted in a pinch.
- Avocado: Creamy avocado brings richness to this salad. It’s delicious!
- Cilantro: I chopped half a bunch of cilantro for the salad. That is about 1 generous handful. Parsley can be substituted if needed.
- Chickpeas: Canned chickpeas are the easiest for this Chickpea Feta Salad recipe as they are already cooked. All you have to do is rinse and drain them. If you prefer to cook chickpeas from scratch, make sure they are cooled before adding them to the salad.
- Feta cheese: Sharp and tangy, feta cheese is one of my favorite parts of this dish. If you can’t find feta, goat cheese is a great alternative.
- Olive oil: Extra virgin olive oil is so good for you, especially when it’s uncooked. You can use another healthy oil like avocado if desired.
- Lemon: For a bright citrus note, I added both lemon juice and zest. Lime can be substituted in a pinch.
- Garlic: Fresh garlic really packs in plenty of flavors. I pressed the clove, however, you can also mince it.
- Seasoning: Simple kosher salt and pepper, to taste.
HOW TO MAKE CHICKPEA FETA SALAD
1. Add ingredients to a bowl: In a large bowl add all the prepped vegetables together with the cilantro and chickpeas.
2. Add feta and oil: Add the cubed feta cheese and drizzle with olive oil.
3. Mix in flavor: Stir in the lemon zest, juice, and garlic, and season to your taste.
TIPS FOR SUCCESS
- To make this Greek Chickpea Feta salad taste even more authentic, add a sprinkle of oregano and toss in some kalamata olives!
- Make it vegan by adding vegan feta cheese, or another vegan cheese, or skip the cheese altogether.
- Store in the fridge for up to 3 days in an airtight container.
- Add some grilled chicken to make it a complete meal. Try topping this salad with this grilled chicken breast recipe.
- You may add in more veggies like carrots or red/green bell peppers.
