This vibrant Chickpea Salad is loaded with fresh veggies, creamy feta, and a zesty lemon dressing.
It’s light, flavorful, and incredibly easy to throw together.
Whether you’re looking for a healthy side dish, a make-ahead lunch, or a light dinner, this salad checks every box!
Why You’ll Love This Chickpea Salad
Quick and easy – ready in just 15 minutes
Packed with plant-based protein and fiber
Fresh, colorful, and satisfying
Versatile – enjoy it as a side, main, or even stuffed into pita
Perfect for meal prep – keeps well in the fridge
Naturally gluten-free and vegetarian
What You’ll Need (Ingredient Highlights)
Chickpeas – canned, drained, and rinsed
English cucumber – for cool, refreshing crunch
Cherry tomatoes – sweet and juicy
Red onion – adds sharpness and color
Avocado – creamy and satisfying
Feta cheese – salty and tangy
Fresh parsley – brings a bright herbaceous flavor
Olive oil – for richness in the dressing
Lemon juice – fresh and tangy
Dried oregano – for a classic Mediterranean touch
Salt and black pepper – to season perfectly
Pro Tips Before You Start
Rinse and drain chickpeas well to avoid excess moisture
Use ripe, but firm avocado to prevent mushiness
Dice vegetables uniformly for a beautiful, cohesive salad
Add avocado just before serving to keep it fresh
Taste and adjust seasoning after mixing to suit your preference
How to Make Chickpea Salad
Prep the ingredients
Rinse and drain chickpeas.
Dice cucumber, halve cherry tomatoes, finely chop red onion, cube the avocado, and chop parsley.
Make the dressing
In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and black pepper until well combined.
Assemble the salad
In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, avocado, parsley, and crumbled feta.
Dress and toss
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Serve or store
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
What to Serve It With
Grilled chicken, salmon, or shrimp
Stuffed in pita bread for a portable meal
As a topping for greens or quinoa bowls
Alongside hummus and pita chips
Part of a Mediterranean-inspired mezze platter
Variations / Substitutions
Add olives for extra briny flavor
Swap feta for goat cheese if preferred
Include bell peppers or shredded carrots for more crunch
Use fresh basil or mint instead of parsley for a flavor twist
Make it vegan – simply omit the feta or use a plant-based alternative
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days
Best enjoyed fresh – avocado may brown slightly but still tastes great
Re-toss before serving to redistribute dressing
Not freezer-friendly – fresh vegetables don’t thaw well
FAQs
Can I make Chickpea Salad ahead of time?
Yes! Assemble everything except the avocado, and add it just before serving.
What can I use instead of feta?
Goat cheese, mozzarella pearls, or a vegan feta alternative all work well.
Can I use dried chickpeas instead of canned?
Yes, just cook them according to package instructions and cool before using.
How do I keep the avocado from browning?
Toss it in a little lemon juice separately before adding it to the salad.
Is this Chickpea Salad healthy?
Absolutely! It’s rich in fiber, healthy fats, and plant-based protein.
Can I add greens to this salad?
Definitely! Baby spinach, arugula, or romaine lettuce make great additions.
Is this salad good for picnics or potlucks?
Yes, but keep it chilled and add the avocado just before serving for best presentation.
Final Thoughts
This Chickpea Salad is everything you want in a healthy, satisfying dish—fresh, colorful, full of flavor, and super easy to make.
Whether you’re meal prepping for the week or whipping up something fresh for a gathering, this salad is sure to impres
Chickpea Salad
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 English cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 small red onion finely chopped
- 1 avocado diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and drain chickpeas. Prepare the vegetables and parsley.
- In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion, avocado, parsley, and feta.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately or chill for 30 minutes before serving.
- See full steps with tips & photos → https://wimpysdiner.net/chickpea-salad/
Notes
- For extra crunch, add diced bell peppers or radishes.
- Best enjoyed the day it’s made, especially because of the avocado.
- To make it vegan, simply omit the feta or use a dairy-free alternative.
