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The Best Chickpea Feta Avocado Salad Recipe

The Best Chickpea Feta Avocado Salad Recipe

This Chickpea Feta Avocado Salad is my go-to when I want something fresh, filling, and low effort without feeling boring.
It’s a big bowl of chickpeas, crunchy veggies, creamy avocado, and salty feta tossed with lemon, olive oil, and garlic. No stove, no stress, and very hard to mess up.
It’s the kind of meal that feels light but still keeps you full, works for lunch or dinner, and somehow tastes even better the next day.
Perfect for busy nights, lazy moods, or anytime you want food that just quietly makes life easier.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Calories: 379
Ingredients Method Notes

Ingredients
  

  • Chickpeas: Two cans drained and rinsed.
  • Red Onion: Half a cup diced small so it behaves.
  • Grape Tomatoes: About ten ounces sliced in half.
  • English Cucumber: One chopped. No peeling stress.
  • Baby Arugula: Five ounces for that fresh bite.
  • Crushed Red Pepper: A little if you want heat.
  • Lemon Juice: From one real lemon.
  • Olive Oil: About a third of a cup more if needed.
  • Red Wine Vinegar: A quarter cup for balance.
  • Garlic: Two cloves minced.
  • Cilantro or Parsley: About a third cup chopped.
  • Sea Salt and Pepper: Half a teaspoon each adjust later.
  • Feta Cheese: Six ounces crumbled.
  • Avocados: Two ripe ones cubed gently.

Method
 

  1. I start by draining and rinsing the chickpeas. Then they go into a big bowl with the cucumber, tomatoes, red onion, and arugula. I give it a light toss so nothing feels left out.
    I start by draining and rinsing the chickpeas. Then they go into a big bowl with the cucumber, tomatoes, red onion, and arugula. I give it a light toss so nothing feels left out.
  2. Next comes the garlic, chopped herbs, salt, pepper, lemon juice, olive oil, and red wine vinegar. I mix everything until it looks evenly coated and smells like something good is about to happen.
    Next comes the garlic, chopped herbs, salt, pepper, lemon juice, olive oil, and red wine vinegar. I mix everything until it looks evenly coated and smells like something good is about to happen.
  3. Last step is the gentle one. I fold in the feta and avocado like I’m trying not to hurt their feelings. Then I pop it in the fridge until I’m ready to eat.
    Last step is the gentle one. I fold in the feta and avocado like I’m trying not to hurt their feelings. Then I pop it in the fridge until I’m ready to eat.

Notes

This salad isn’t fancy, and it’s not trying to be. It’s just a bowl of good things that somehow come together better than expected.
If yours looks uneven or you forgot an ingredient, congratulations. You’re doing it exactly how I do.
If it’s not perfect the first time, congrats. That’s mostly what cooking is anyway.