Chickpea, Avocado, & Feta Salad
A fresh, 10-minute no-cook salad packed with creamy avocado, hearty chickpeas, salty feta, and bright lime juice. Perfect for lunch, dinner, or any gathering.
Ingredients
- 1 can (15 oz) chickpeas chickpeas, rinsed and drained
- 2 ripe avocados diced
- ¼ cup fresh cilantro roughly chopped
- 3 green onions thinly sliced
- ½ cup feta cheese crumbled
- 3 tbsp fresh lime juice about 2 limes
- Salt and black pepper to taste
Instructions
- Prep everything first. Rinse and drain the chickpeas, dice the avocados, chop the cilantro, slice the green onions, crumble the feta, and squeeze the lime juice.
- Build the base. Add the chickpeas, cilantro, green onions, and feta to a large mixing bowl.
- Add avocado and lime. Gently place the diced avocado into the bowl, then drizzle the lime juice evenly over the top. Season with salt and black pepper to taste.
- Fold together. Using a large spoon, gently combine everything with a light hand — just enough to distribute the ingredients without breaking down the avocado.
- Serve. Enjoy immediately for the freshest result, or refrigerate for 15 minutes before serving if you prefer it chilled.
Notes
- For best results, use avocados that are ripe but still firm enough to dice without falling apart.
- Fresh lime juice makes a noticeable difference over bottled — don't skip it.
- Not a cilantro fan? Fresh parsley or basil works just as well.
- Store leftovers in an airtight container with plastic wrap pressed directly against the salad surface to slow browning. Best within 24 hours.
- Making ahead? Prep everything except the avocado and stir it in right before serving.
Nutrition Facts
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 17mg
- Sodium: 380mg
- Total Carbohydrates: 28g
- Dietary Fiber: 9g
- Sugars: 3g
- Protein: 11g
- Vitamin A
- Vitamin C
- Calcium
- Iron
- Potassium: 620mg