Loaded with bright, Mediterranean flavors, this Greek Chickpea Feta Salad with avocado is a fresh, satisfying recipe you’ll reach for again and again. Chunky vegetables, tender chickpeas and tangy feta are tossed with olive oil, lemon and garlic for a simple, no-cook meal or side. It’s ideal for sharing, meal prep, or pairing with grilled proteins.
Fresh, easy salads are a constant in my kitchen, especially in warm months. This chickpea and feta salad is crunchy, creamy and full of color—everything that makes a summer salad irresistible. The chickpeas add plant-based protein and fiber, while avocado and olive oil bring healthy fats and a silky texture.
This salad works on its own or alongside grilled chicken, salmon or steak. It also keeps well for a few days in the fridge, making it a great option for weekly meal prep.
Why you will love this chickpea recipe
- Quick: Ready in about 20 minutes from start to finish.
- Easy: Minimal chopping and no cooking required when using canned chickpeas.
- No-cook: There’s no need to turn on the oven or stove—perfect for hot days.
- Nourishing: Fresh vegetables, chickpeas for protein and feta for calcium make this a wholesome dish.
- Meal prep friendly: Stores well in an airtight container for several days.
Ingredients for chickpea feta salad
- Tomatoes: Cherry or grape tomatoes, halved; any ripe tomato will work.
- Seedless cucumbers: Also called English cucumbers; they have fewer seeds and a milder flavor.
- Red onion: Thinly sliced for a milder, slightly sweet bite; green onions can be substituted.
- Avocado: Diced for creaminess and richness.
- Cilantro: Chopped; parsley can be used instead if preferred.
- Chickpeas: Canned, drained and rinsed for convenience. Cooked dry chickpeas may be used if you prefer.
- Feta cheese: Cubed or crumbled; goat cheese is a suitable alternative for a softer texture.
- Olive oil: Extra virgin is best for flavor; avocado oil can be used instead.
- Lemon: Zest and juice brighten the salad; lime works as a substitute.
- Garlic: One clove, pressed or minced.
- Salt & pepper: Kosher salt and freshly ground black pepper to taste.
How to make Chickpea Feta Salad
- Combine the produce: In a large bowl, add the halved tomatoes, diced cucumbers, thinly sliced red onion, diced avocado and chopped cilantro. Add the drained chickpeas on top.
- Add feta and oil: Gently fold in the cubed or crumbled feta and drizzle with olive oil so the cheese and beans absorb the flavor.
- Season and finish: Stir in lemon zest and juice, add the pressed garlic, then season with salt and pepper to taste. Toss gently to combine, taking care not to mash the avocado.
Tips for success
- For a more classic Greek flavor, add a sprinkle of dried oregano and a handful of kalamata olives.
- To make the salad vegan, substitute vegan feta or omit the cheese entirely.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; dress with lemon and oil just before serving to keep textures fresh.
- Serve with grilled chicken, salmon or steak to turn this salad into a complete, protein-packed meal.
- Add extra vegetables such as bell peppers or shredded carrots for additional crunch and color.
Frequently Asked Questions
A traditional Greek salad (horiatiki) typically includes large-chunk tomatoes, cucumber, red onion, olives and sizable pieces of feta cheese. Bell peppers and oregano are common additions. Traditional versions usually do not include lettuce.
Chickpeas contain both carbohydrates and protein. They provide substantial fiber and are a nutritious plant-based source of protein and complex carbs.
Protein content depends on serving size. For example, one large egg contains about 6 grams of protein, while one cup of cooked chickpeas provides around 15–20 grams of protein. Chickpeas are a good source of plant-based protein, while eggs provide a complete animal protein.
What to serve with this chickpea feta salad
- Grilled chicken kafta
- Simple grilled lemon chicken skewers
- Grilled cilantro-lime chicken
- Pepper steak kebabs
- Oven-baked salmon with potatoes and vegetables
- Blackened salmon
More healthy salad recipes you will love
- Greek Quinoa Salad Bowl
- Greek Quinoa Salad with Chickpeas
- Roasted Chickpea and Avocado Salad
- Grape Salad
- Easy Fruit Salad
If you try this Chickpea Feta Salad, I’d love to hear your feedback in the comments. If you enjoyed the recipe, please consider sharing it with friends and family or saving it for later.
Chickpea Feta and Avocado Salad — Recipe
Ingredients
- 1/2 cup cherry tomatoes, halved
- 3 seedless cucumbers, diced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 bunch cilantro, chopped
- 15 ounce can chickpeas, drained and rinsed
- 4 ounce feta cheese, diced or crumbled
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 garlic clove, pressed
- Kosher salt and black pepper, to taste
Instructions
- In a large bowl, combine the prepared tomatoes, cucumbers, red onion, avocado and chopped cilantro. Add the drained chickpeas.
- Add the feta cheese and drizzle with olive oil.
- Stir in the lemon zest, lemon juice and pressed garlic. Season with salt and pepper to taste. Toss gently to combine and serve.
Notes
- For a more authentic Greek flavor, add dried oregano and kalamata olives.
- To make this vegan, substitute vegan feta or omit the cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition (approximate per serving)
- Calories: 368 kcal
- Carbohydrates: 34 g
- Protein: 13 g
- Fat: 23 g
- Fiber: 11 g