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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!
Serve them with some grilled chicken kafta or these grilled lemon chicken skewers.
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.
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!
Ingredients for chickpea feta salad
- Tomatoes: I added cherry tomatoes to this salad. 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 used 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: Parsley can be substituted if needed.
- Chickpeas: I used canned chickpeas. 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: or you can use avocado oil
- Lemon: I added both lemon juice and zest. Lime can be substituted in a pinch.
- Garlic: Fresh garlic really packs in plenty of flavors.
- 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.
Frequently Asked Questions
The authentic Greek salad, horiatiki (which means “village salad”), is made with just a few basic ingredients. There are always tomatoes, cucumbers, olives, chunks of creamy feta cheese, and sometimes bell peppers and red onions as well. There really is no lettuce or other filler added, and the veggies are chopped into big chunks.
Chickpeas have a combination of carbs and protein. 67% of these calories come from carbs, while the rest comes from protein and fat
Generally, chickpeas have more protein than eggs. One egg has 6 grams of protein whereas 1 cup of chickpeas has 19g of protein. The quality of protein is different and some may argue that the quality of protein in eggs are better. Chickpeas is a great source of plant-based protein.
What to serve with this chickpea feta salad
- Grilled Chicken Kafta
- Simple Grilled lemon Chicken skewers
- Juicy Grilled Cilantro Lime Chicken
- Pepper Steak Kabob
- Oven-baked Salmon with potatoes
- Blakened Salmon
More healthy salad recipes you will love
- Greek Quinoa Salad Bowl
- Greek Quinoa Salad with Chickpeas
- Roasted Chickpea and Avocado Salad
- Best Grape Salad Recipe
- Easy Fruit Salad
Also, if you try this Chickpea Feta Salad recipe and you like it, leave me some feedback in the comment section below. Don’t forget to rate the recipe, too! I would love it if you shared it with friends and family.
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Chickpea Feta and Avocado Salad
Ingredients
- 1/2 cups cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1//2 bunch cilantro, chopped
- 15 ounce can chickpeas, drained, rinsed
- 4 ounce feta cheese, diced
- 2 Tablespoons olive oil
- 1 lemon, juice, and zest of
- 1 garlic clove, pressed
- Kosher salt and pepper, to taste
Instructions
- In a large bowl add all the prepped vegetables together with the cilantro and chickpeas.
- Add the cubed feta cheese and drizzle with olive oil.
- Stir in the lemon zest, juice, and garlic, and season to your taste.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
