Name: Chickpea, Feta & Avocado Summer Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15-oz) can chickpeas, drained and rinsed; 1 ripe avocado, diced; 1 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 red onion, thinly sliced; 1/2 cup crumbled feta cheese; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh lemon juice (about 1 lemon); 2 tablespoons extra-virgin olive oil; 1 clove garlic, minced; Salt and freshly ground black pepper, to taste

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A vibrant, protein-packed Mediterranean-inspired salad, this Chickpea, Feta & Avocado Summer Salad is one of my go-to dishes when I want something fresh, quick, and satisfying. It combines creamy avocado, salty feta, hearty chickpeas, and crisp vegetables, all brought together with a zesty lemon-garlic dressing. Whether I’m making lunch for myself or preparing a light dinner, this salad hits the mark every time.

Chickpea, Feta & Avocado Summer Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (15-oz) can chickpeas, drained and rinsed

1 ripe avocado, diced

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ red onion, thinly sliced

½ cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

Directions

I start by combining the chickpeas, avocado, cherry tomatoes, cucumber, and red onion in a large mixing bowl.

In a separate smaller bowl, I whisk together the lemon juice, olive oil, and minced garlic until it forms a smooth dressing.

I pour the dressing over the salad ingredients and toss gently so everything is evenly coated.

Then I add the crumbled feta and chopped parsley, give it a final toss, and season with salt and black pepper to taste.

I serve it chilled or let it come to room temperature before digging in.

Servings and timing

Servings: 2–3

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 320 kcal per serving

Variations

When I want to change things up, I add grilled chicken or tuna for extra protein. For a brinier kick, I throw in some kalamata olives. Sometimes I swap parsley for fresh mint or dill for a different herb twist. If I’m out of feta, goat cheese or even a dairy-free alternative works well too. I’ve also tried it with arugula or baby spinach for a leafy version—it’s just as tasty.

Storage/Reheating

This salad is best enjoyed fresh because of the avocado, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To keep the avocado from browning too much, I squeeze a bit of extra lemon juice over the top. I don’t recommend reheating—it’s a cold salad that’s meant to stay fresh and crisp.

FAQs

What can I use instead of feta cheese?

I sometimes substitute feta with goat cheese, cotija, or a plant-based feta-style cheese if I need a dairy-free option. Each brings a slightly different flavor but keeps that nice salty bite.

Can I make this salad ahead of time?

Yes, but I usually leave out the avocado until right before serving to keep it from browning. Everything else holds up great in the fridge for up to a day or two.

Is this salad filling enough for a main meal?

For me, it’s pretty satisfying thanks to the chickpeas and avocado. But if I want to bulk it up, I add grilled chicken, quinoa, or a slice of crusty bread on the side.

How can I make this salad spicier?

I like to add a pinch of red pepper flakes or a diced fresh chili if I want to turn up the heat. It balances well with the creamy avocado and citrusy dressing.

Can I use dried chickpeas instead of canned?

Definitely. I just make sure to soak and cook them in advance. About 1.5 cups of cooked chickpeas will equal one 15-oz can.

Conclusion

This Chickpea, Feta & Avocado Summer Salad is one of those recipes I keep coming back to—simple, flavorful, and incredibly adaptable. It’s a quick fix for busy days and a refreshing break from heavier meals. Whether I’m enjoying it solo or sharing it with friends, it never disappoints.

📖 Recipe:

Chickpea, Feta & Avocado Summer Salad

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Author: Cheryl
Total Time: 10 minutes
Yield: 2–3 servings
Diet: Vegetarian

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Description

A vibrant, Mediterranean-inspired summer salad made with chickpeas, avocado, feta cheese, and fresh vegetables tossed in a zesty lemon-garlic dressing. Perfect as a quick, protein-packed lunch or light dinner.

Instructions

In a large mixing bowl, combine the chickpeas, avocado, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together the lemon juice, olive oil, and minced garlic to make the dressing.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
Add the crumbled feta cheese and chopped parsley, then toss again lightly.
Season with salt and freshly ground black pepper to taste.
Serve chilled or at room temperature.