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Chickpea Feta and Avocado Salad with vibrant colors and fresh ingredients.

Chickpea Feta and Avocado Salad

A vibrant salad combining creamy avocado, tangy feta, and tender chickpeas, dressed in a lively lemon-garlic sauce. Perfect for quick, gluten-free meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup cherry tomatoes, halved Use more for extra color.
  • 3 pieces seedless cucumbers, diced English or Persian cucumbers work well.
  • 1 small red onion, thinly sliced Should be bright, not overpowering.
  • 1 large ripe avocado, diced Add at the end to maintain texture.
  • 1/2 bunch cilantro, chopped About 1/4–1/3 cup chopped.
  • 1 15-ounce can chickpeas, drained and rinsed
  • 4 ounces feta cheese, diced or crumbled Ensure plain feta with no additives if sensitive.
  • 2 tablespoons extra-virgin olive oil
  • 1 piece lemon, zest and juice
  • 1 clove garlic, pressed or finely minced
  • Kosher salt and freshly ground black pepper, to taste
Optional Add-ons
  • 1 handful kalamata or green olives, sliced For briny depth.
  • 1 sprinkle toasted pine nuts or chopped walnuts For extra crunch.
  • A pinch of crushed red pepper flakes For subtle warmth.
  • A few torn mint leaves For a fresher note.
  • 1/2 teaspoon honey or maple syrup Balances the lemon if you prefer sweeter dressings.
  • Cooked quinoa or gluten-free farro alternative For a heartier bowl.

Method
 

Preparation
  1. Gather and prep your ingredients: rinse and drain the chickpeas, halve the cherry tomatoes, dice the cucumbers, thinly slice the red onion, chop the cilantro, dice the avocado, zest and juice the lemon, and press the garlic.
  2. Rinse and pat dry the chickpeas.
  3. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumbers, thinly sliced red onion, chopped cilantro, and drained chickpeas.
  4. In a small bowl, whisk together olive oil, lemon zest, lemon juice, and pressed garlic. Season lightly with salt and pepper.
  5. Gently fold in the feta and drizzle the dressing over the salad. Add the diced avocado last and fold everything together gently.
  6. Taste for salt, pepper, and lemon balance. Let it sit for 10–15 minutes if possible to let flavors meld.
  7. Serve and enjoy.

Notes

Store leftovers in an airtight container in the fridge for up to 24 hours.