Avocado & Chickpea Salad is the perfect solution. It’s fresh, vibrant, and quick to put together, making it a go-to for busy days when you need a nourishing meal in minutes. The combination of creamy avocado, crunchy cucumber, juicy tomatoes, and tangy feta is not only a treat for the tastebuds, but also a great way to pack in plenty of nutrients.
Chickpeas provide a boost of protein and fibre, while the olives and parsley add a Mediterranean flair. This salad is also high in fibre and a great way to help you reach your 30 plants per week goal. The dressing, with its lemony zing and hint of honey, ties everything together beautifully, adding a refreshing touch to each bite.
What’s even better? You can easily adjust this salad to your preferences, adding or removing ingredients as you like. It’s a versatile dish that works as a quick lunch, a side dish, or a light dinner. So next time you’re looking for a healthy, flavourful salad, look no further than this easy, Greek-inspired creation.
Tips
- If you’ve got time, soak the red onion in lemon juice or vinegar for 5–10 minutes to mellow its sharpness
- .Use a ripe but firm avocado so it holds its shape when tossed.
- This salad is great for using up what’s in the fridge—leftover cooked grains (like quinoa or bulgur) work really well mixed in.
- If you’re prepping ahead, add the avocado and dressing just before eating to keep everything fresh.
Swaps
Feta: Try goat cheese, cottage cheese or even a spoon of hummus on top.
Cherry tomatoes: Use regular tomatoes chopped into chunks, or even roasted peppers.
Parsley: Fresh mint or basil work beautifully here too.
Olives: Capers or sundried tomatoes give a similar savoury bite.
Lemon: A splash of apple cider vinegar will do the trick.
Storage
This salad is best enjoyed fresh, especially because of the avocado. If you want to prep it ahead, chop everything except the avocado and keep the dressing separate. Add the avocado and dressing just before serving to keep the texture and flavour spot on. It will keep well (undressed) in the fridge for up to 2 days.
More Chickpea Salads
- Roasted Vegetable Cous Cous Salad
- Roasted Carrots & Halloumi Salad
- Broccoli & Chickpea Cesar Salad
- Roasted Plant Packed Bowl
Avocado & Chickpea Salad
Ingredients
- 1/2 can chickpeas
- 250 g cherry tomatoes sliced in half
- 1/2 cucumber chopped into cubes
- 1/2 avocado sliced into cubes
- 1/2 small red onion sliced finely
- ~70g feta crumbled
- handful of parsley finely chopped
- handful of olives
Dressing
- 1 oil
- 1/2 lemon juice
- 1 tsp honey
- 1/4 garlic powder
- 1/2 tsp oregano
- Salt pepper to taste
Instructions
- Add all the ingredients to a bowl.
- Add the dressing ingredients into a small jar and shake.
- Pour the dressing on the salad and mix.