Chickpea, Avocado, & Feta Salad

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This healthy Chickpea, Avocado, & Feta Salad only takes 10 minutes tops to make. It’s perfect for a quick lunch, dinner, or snack! 

Chickpea, Avocado, & Feta Salad Recipe

Remember my Smashed Chickpea & Avocado Salad Sandwich? If you’ve tried it, you know what I am talking about. It is pretty much the best sandwich ever. I eat it all of the time. If you haven’t tried it, you are missing out. Add it to your must make list right now.

The other day, I was going to make my favorite sandwich for lunch, but I was in a rush, so I decided to throw together a quick salad using the same ingredients. My favorite sandwich turned into my new favorite salad. This Chickpea, Avocado, and Feta Salad is good stuff.

Easy Chickpea, Avocado, & Feta Salad

Simple Salad

You could probably make this salad with your eyes closed. Please don’t try it though since you have to use a knife to chop up the avocado. I don’t want any of you to end up with a finger in your salad or a trip to the ER. It is super duper easy! Probably the easiest and tastiest salad I’ve ever made.

All you have to do is combine chickpeas, avocado, cilantro, green onion, feta cheese, and a little lime juice. That is it. Ten minutes is all you need to make this healthy salad!

If you need the salad to be vegan, you can leave out the feta cheese, it will still be tasty!

Serving Suggestions

This chickpea salad is perfect for a quick lunch, dinner, or healthy snack! And it’s a good recipe to serve at parties because it is so easy…and everyone will want the recipe!

A few ways to serve this salad:

  • Add to a bed of your favorite greens.
  • Stuff it inside of a pita!
  • Serve with crusty bread!
  • Make it a dip! My boys love eating it with pita chips!
  • Or eat it straight from the bowl!
Chickpea, Avocado, & Feta Salad

10 Minute Recipe

This is a great recipe to have on hand for when you are not in the mood to cook, but still want something delicious and healthy to eat!

The next time you don’t know what to make for lunch or dinner…or think you don’t have time to make a healthy meal, remember my Chickpea, Avocado, and Feta Salad. Everyone has 10 minutes. No excuses:)

More Salad Recipes

Easy Chickpea, Avocado, & Feta Salad Recipe in bowl

Chickpea, Avocado, & Feta Salad

You only need 10 minutes to make this healthy salad!

4.8 from 29 votes
Prep Time
10 minutes
Total Time
10 minutes
Cuisine
American
Servings
4

Ingredients

  • 15 ounces chickpeas, rinsed and drained
  • 2 avocados, pitted, and chopped
  • 1/3 cup chopped cilantro
  • 2 tablespoons green onion
  • 1/3 cup feta cheese
  • Juice of 1 lime
  • Salt and black pepper, to taste

Instructions

  1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice. Stir until mixed well. Season with salt and pepper. Serve.
Nutrition Facts
Chickpea, Avocado, & Feta Salad
Amount Per Serving
Calories 369 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g20%
Cholesterol 11mg4%
Sodium 155mg6%
Potassium 797mg23%
Carbohydrates 39g13%
Fiber 15g60%
Sugar 6g7%
Protein 13g26%
Vitamin A 348IU7%
Vitamin C 12mg15%
Calcium 126mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    This salad is super easy and very tasty.  I made it in the morning – 5 min – and I’ll eat it for a quick lunch.  Thanks for the recipe!

  2. 5 stars
    This is a recipe we use regularly. It is in truth, one of our top 5 favorites. It’s light on the stomach but satisfying. Delicious is an understatement. We appreciate you for creating and sharing it. Thank you.

  3. How do you keep the avocado fresh (and fresh looking) for a few days if making this ahead of when u want to eat it or should I just not care that it’s gone brown?

    1. Sam, If you’re still reading the comments, I learned to put my avocados in the fridge after they ripen and they keep for at least a week. Ina Garten taught me that. 🙂

  4. 5 stars
    5 Star! I added English cucumber and extra lime. It was so easy to make and very light and delicious. Thanks for the great recipe!

  5. 5 stars
    I made this tonight and it was awesome! This will be a regular. I have to add, tho, drain chickpea juice into a bowl and whip it like you do whipping cream. It will take about 15 minutes but you add sugar and vanilla and it tastes just like whipped cream – not chick peas! Delicious!

  6. 4 stars
    Love the flavors, simplicity,and ease, however took off a star as I really miss something crunchy in there. The second day I added it to a Trader Joe’s bag of chopped Southwestern salad and the cabbage, pepita’s, and tortilla strips added the missing crunch very nicely. If I made it again I would experiment with celery, bell peppers, or something else to give it crunch.

  7. Wow! I’m from the Philippines and I found out this on your website. I will add this to my recipes for my family. It’s very easy to make that’s why I love it.

    1. I always eat the leftovers the next day. The avocado may brown a little but the lime juice helps!

  8. I just made double batch of this and it is amazing!! My whole family likes it,too! A healthy and refreshing salad!

  9. 5 stars
    This recipe is great and super easy! I didn’t have two avocados so I used one and added a half of a cucumber diced up… Would highly recommend!

  10. I shred a carrot in it — and put a handful or so of frozen peas … thawed …
    works out well …

    if i dont have the green onion i put finely chopped vidalia or maya sweet

    love this stuff

  11. 5 stars
    I loved this recipe! I saw it on pinterest a couple days ago and thought it looked interesting. Today when dinnertime rolled around it was 106 degrees outside. I didn’t want to cook anything so I looked it up. I’m so glad I did. I didn’t have cilantro so I used dill. That inspired me to add cucumber for crunch. I served it over baby greens and it was wonderful.

  12. Just made this (8-2-2020) – well fairly close to the recipe. Subbed goat cheese in and lemon juice (Didn’t have Feta or limes at home). “Forced” my son and wife to try it. LOL – “I didn’t get enough of a taste,” said my wife … “I’m home for dinner,” stated my son. Really great tasting. THANK YOU!!!

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