Chickpea and Avocado with Feta Cheese Salad Recipe
It’s sweet summertime, so give me all the light and healthy, yet filling recipes! This recipe is so easy and so delicious, and is perfect for summer!
My sweet mama loved summer. She was a school teacher, and while she loved all the elements of teaching (okay, maybe not all) she relished the shift in routine, shifting from one that was a rigorous structure, to one that was a slow paced, ‘drink your cup of coffee without reheating 12 times’ kind of a pace. She truly loved all the seasons, finding comfort in their reminder that God is watching over His creation, and her daily summer life and rhythm easily synced with the ebbs and flows of the sun lingering longer. One summer my mom was on a chickpea kick. She would roast them, make chickpea tacos, and she would make this recipe, which was my favorite from her chickpea era. And of course, it delightfully reminds me of her, and I miss getting to share this summer rhythm with her, in all it’s slow paced, unrushed glory.
This Chickpea Salad Recipe is a fresh, flavorful, and nourishing dish that comes together in just minutes. Made with creamy avocado chunks, protein-rich chickpeas, crumbled feta, bright lime juice, and fresh cilantro, it’s naturally gluten-free and packed with vibrant flavor. Tossed with a touch of onion powder, salt, and pepper, this salad is simple yet satisfying—perfect as a light lunch, hearty side, or potluck favorite. Serve with gluten-free crackers and a fruit medley for a colorful and balanced meal.
Why you will love this recipe:
1. Quick and Easy:
It comes together in under 15 minutes with no cooking required—perfect for busy days or last-minute gatherings.
2. Full of Flavor:
Creamy avocado, tangy feta, bright lime juice, and fresh herbs create a bold, refreshing combo that hits every note. The flavor combination is perfection!
3. Naturally Gluten-Free and Vegetarian:
It’s a satisfying and inclusive dish for a variety of dietary needs, without sacrificing taste or texture.
4. High in Protein and Fiber:
Chickpeas add plant-based protein and fiber, helping you stay full longer and support gut health.
5. Customizable:
You can easily mix in seasonal veggies, fresh herbs, or grains to keep it interesting every time you make it.
6. Great for Meal Prep or Entertaining:
It stores well (especially if you wait to add the avocado) and works as a side dish, lunch, or even a great addition to your potluck favorite. A great salad for a quick lunch or a main dish for a hot summer day!
7. Balanced and Nourishing with Simple Ingredients:
You get healthy fats from avocado, calcium from feta, and a good dose of vitamins and minerals from the lime and cilantro.
Ingredient List:
- 4 ripe avocados, cut into chunks – Choose avocados that yield slightly to gentle pressure; firm enough to hold their shape but ripe enough for creamy texture.
- Juice of 3 limes (about 6 tablespoons) – Freshly squeezed for the best flavor and to help prevent the avocado from browning.
- 2 (15 oz.) cans chickpeas, rinsed and drained – Also known as garbanzo beans; pat them dry with a paper towel for better texture and to avoid watering down the salad.
- 1 cup fresh cilantro, finely chopped – Adds a bright, herbaceous flavor; use the tender stems as well for extra flavor.
- 2/3 cup crumbled feta cheese – Choose a block of feta in brine for maximum creaminess and tang, then crumble just before mixing.
- 1/2 teaspoon onion powder – Adds a subtle savory depth without the sharpness of raw onion. You could substitute garlic powder.
- Salt, to taste – Start with 1/4 teaspoon and adjust based on the saltiness of your feta.
- Freshly ground black pepper, to taste – Adds a bit of heat and rounds out the flavors.
Instructions:
- Prepare the chickpeas: Drain and rinse the canned chickpeas under cold water. Pat them dry with a clean kitchen towel or paper towels—this helps the dressing cling better and prevents a watery salad.
- Cube the avocados: Cut the ripe avocado(s) in half, remove the pits, and scoop the flesh out with a spoon. Dice avocado into medium-sized chunks. Place them in a large bowl and immediately drizzle with the fresh lime juice. Gently toss to coat—this adds brightness and helps prevent browning.
- Add remaining ingredients: To the bowl, add the chopped cilantro, crumbled feta cheese, onion powder, and the prepared chickpeas. Season with salt and freshly ground black pepper to taste.
- Gently combine: Using a large spoon or spatula, gently fold all ingredients together until well combined. Be careful not to mash the avocado—you want it to stay in chunks.
- Chill or serve immediately: This salad can be served right away at room temperature, or chilled for 15–30 minutes to allow flavors to meld. If chilling longer, wait to add the avocado just before serving to keep it fresh.
Perfect Pairings:
Carb Companions
- Gluten-Free Crackers or Pita Chips – Milton’s or Simple Mills add a nice crunch and are perfect for scooping.
- Toasted GF Bread or Crostini – Drizzle with olive oil and a pinch of sea salt before toasting.
- Quinoa or Brown Rice – Serve the salad over a bed of grains to make it more filling.
Protein Additions
- Grilled Chicken or Shrimp – Their mild flavors complement the creamy avocado and salty feta.
- Hard-Boiled Eggs – Sliced eggs add protein and richness.
- Smoked Salmon – Adds an elegant touch and savory depth.
Beverage Pairings
- Citrus-Infused Sparkling Water – Lime or grapefruit flavors accent the lime juice in the salad.
- Dry Rosé or Sauvignon Blanc – Light, crisp wines that won’t overpower the freshness of the dish.
- Mint Iced Tea – Herbal and cooling, especially in warm weather.
Fresh & Sweet Additions
- Fruit Medley – Think watermelon, strawberries, grapes, or cantaloupe—refreshing and colorful.
- Mango or Pineapple Salsa – Adds a sweet, spicy contrast to the creamy chickpea salad.
Tips and Tricks:
1. Use ripe but firm avocados:
Overripe avocados will turn mushy when mixed. Choose ones that give slightly when pressed but aren’t too soft.
2. Dry the chickpeas well:
After rinsing, blot them dry with a towel to remove excess moisture—this helps the lime juice and seasonings cling better and keeps the salad from becoming soggy.
3. Add avocado last:
If prepping ahead, wait to add the avocado until just before serving. This keeps it bright, green, and intact.
4. Let the flavors meld:
Once everything is combined, let the salad sit for 15 minutes before serving. The lime, feta, and onion powder will infuse the chickpeas with flavor.
5. Taste and adjust:
Not all feta is equally salty—so taste before adding more salt. You can also add more lime juice if you like it extra tangy.
6. Keep it cool:
This salad is best served slightly chilled, especially in warm weather. Store leftovers in an airtight container with a piece of plastic wrap pressed against the surface to reduce avocado browning.
7. Customize the texture:
For extra crunch, toss in some chopped cucumber, radish slices, or toasted sunflower seeds just before serving.
Flavor Variations
- Mediterranean Style:
Add halved cherry tomatoes or grape tomatoes, diced cucumber, sliced Kalamata olives, and a pinch of oregano. Drizzle with extra virgin olive oil. - Southwest-Inspired:
Toss in black beans, corn kernels, chopped red bell pepper, and a pinch of cumin or chili powder. Add a splash of hot sauce or chopped jalapeño for kick. Maybe some red pepper flakes for a kick! - Fresh Herbs and Lemon Variation:
Swap lime for fresh lemon juice, and add fresh dill, fresh flat leaf parsley, or basil for a lighter, more herbal profile.
Ingredient Swaps
- Cheese Swap:
Use crumbled goat cheese or dairy-free feta for a different tang or to keep it vegan. - Leafy Greens Base:
Serve the salad over arugula, baby spinach, or shredded romaine for added volume and a leafy base. - Protein Boost:
Add diced grilled chicken, hard-boiled eggs, or canned tuna to make it more substantial for lunch or dinner.
Extra Mix-In Ideas
- Diced red onion or green onion for crunch and sharpness
- Roasted red peppers for sweetness, or chopped bell peppers
- Toasted pumpkin or sunflower seeds for crunch
- A drizzle of tahini or yogurt dressing for creaminess
Check out the recipe card below for this flavorful salad and a delicious summer favorite – avocado chickpea salad!
Chickpea and Avocado with Feta Cheese Salad Recipe
Ingredients
- 4 ripe avocados cut into chunks – Choose avocados that yield slightly to gentle pressure; firm enough to hold their shape but ripe enough for creamy texture.
- Juice of 3 limes about 6 tablespoons – Freshly squeezed for the best flavor and to help prevent the avocado from browning.
- 2 15 oz. cans chickpeas, rinsed and drained – Also known as garbanzo beans; pat them dry with a paper towel for better texture and to avoid watering down the salad.
- 1 cup fresh cilantro finely chopped – Adds a bright, herbaceous flavor; use the tender stems as well for extra flavor.
- 2/3 cup crumbled feta cheese – Choose a block of feta in brine for maximum creaminess and tang then crumble just before mixing.
- 1/2 teaspoon onion powder – Adds a subtle savory depth without the sharpness of raw onion. You could substitute garlic powder.
- Salt to taste – Start with 1/4 teaspoon and adjust based on the saltiness of your feta.
- Freshly ground black pepper to taste – Adds a bit of heat and rounds out the flavors.
Instructions
- Prepare the chickpeas: Drain and rinse the canned chickpeas under cold water. Pat them dry with a clean kitchen towel or paper towels—this helps the dressing cling better and prevents a watery salad.
- Cube the avocados: Cut the ripe avocado(s) in half, remove the pits, and scoop the flesh out with a spoon. Dice avocado into medium-sized chunks. Place them in a large bowl and immediately drizzle with the fresh lime juice. Gently toss to coat—this adds brightness and helps prevent browning.
- Add remaining ingredients: To the bowl, add the chopped cilantro, crumbled feta cheese, onion powder, and the prepared chickpeas. Season with salt and freshly ground black pepper to taste.
- Gently combine: Using a large spoon or spatula, gently fold all ingredients together until well combined. Be careful not to mash the avocado—you want it to stay in chunks.
- Chill or serve immediately: This salad can be served right away at room temperature, or chilled for 15–30 minutes to allow flavors to meld. If chilling longer, wait to add the avocado just before serving to keep it fresh.
