Quick Easy Chickpea Feta Avocado Salad for Busy Weeknights

This salad is a five minute assembly that tastes like you took your time. Creamy avocado and crumbly feta meet hearty chickpeas for a filling, no-fuss meal. Cherry tomatoes and red onion add bright pops while a simple lemon olive oil dressing ties it all together. If you like fast salads that travel well, this one is a go-to and it pairs nicely with wraps like Spinach Feta Egg White Wraps for a fuller plate.

Why This Recipe Works

This recipe balances speed and substance without sacrificing flavor. Canned chickpeas cut prep to a minute and bring plant protein that holds up under dressing. Ripe avocado provides creaminess so you can skip any extra mayo or heavy sauces. Crumbled feta adds salty tang and a satisfying contrast to the soft beans and bright tomatoes. The lemon olive oil dressing is light, quick to whisk, and keeps the salad fresh instead of masking ingredients. It’s flexible enough to scale up for lunch boxes or scale down for a solo dinner.

Flavor and Texture

Expect creamy, salty, and bright all at once. Chickpeas give a nutty chew while avocado brings a silky mouthfeel. Feta injects a sharp, savory note and the tomatoes offer sweet acidity with each bite. Red onion gives a crisp, slightly spicy lift that prevents the dish from feeling flat. Fresh parsley on top refreshes the palate and makes each forkful feel composed.

Ingredients

– 1 can chickpeas, drained and rinsed
– 1 avocado, diced
– 100g feta cheese, crumbled
– 1 cup cherry tomatoes, halved
– 1/4 cup red onion, diced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley for garnish

Step by Step Instructions

1. In a large bowl, combine the chickpeas, avocado, feta cheese, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately.

Quick Tips and Shortcuts

Use prewashed spinach or mixed greens underneath to turn this into a plated lunch without extra chopping. Keep an extra can of chickpeas in your pantry for last-minute meals and choose slightly firm avocados so they dice neatly. If you want a faster cleanup, mix the dressing in a jar and pour directly into the serving bowl then shake to coat. For contrast, toast some pita or seeds for crunch. For other fast meal ideas that pair well, check out Spinach Feta Egg White Wraps.

Storage and Meal Prep

Store leftovers in an airtight container for up to two days for best texture. To prevent browning, leave avocado out or add it just before serving if you plan longer storage. If making ahead, keep dressing separate and toss before eating to keep ingredients bright. When packed for lunch, keep a small fork or spoon handy for easy eating.

Short Closing Note

This Chickpea Feta Avocado Salad is built for speed without skimping on satisfaction. Toss it together when time is tight and enjoy a fresh, reliable meal in minutes.

Conclusion

For a similar classic riff with extra notes and photos, see the original inspiration at Chickpea, Avocado, & Feta Salad.

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