Chickpea, Avocado & Feta Salad

Servings: 4
Prep time: 15 minutes
Cook time: 5–10 minutes if roasting chickpeas
Total: 20–25 minutes

Ingredients

Salad

2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
2 large ripe avocados, sliced
½ medium red onion, thinly sliced
¾ cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, chopped
1–2 tsp dried oregano
½ tsp freshly ground black pepper
¼ tsp salt, or to taste

Optional crispy chickpeas

1 tbsp olive oil
½ tsp smoked paprika
¼ tsp garlic powder
Pinch of salt

Lemon dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, finely minced
½ tsp dried oregano
¼ tsp black pepper
Pinch of salt

Instructions

Prepare the chickpeas: Drain and rinse thoroughly. Pat them dry with paper towels.
Optional—make them crispy: Toss chickpeas with olive oil, smoked paprika, garlic powder and salt. Roast at 200°C / 400°F for 20–25 minutes, shaking once or twice, until golden and crisp. Let cool slightly.
Make the dressing: Whisk olive oil, lemon juice, vinegar, Dijon mustard, garlic, oregano, pepper and salt until emulsified.
Prepare vegetables: Thinly slice the red onion and cut the avocados into thick slices or chunks.
Assemble: Add chickpeas, red onion, avocado, parsley and dill to a large bowl.
Add feta: Gently scatter the crumbled feta over the top.
Dress: Pour the lemon dressing over the salad and gently toss so the avocado doesn’t become mashed.
Finish: Add extra black pepper, oregano and fresh herbs. Serve immediately.

Nut & Allergy Information

Peanuts: None in the basic recipe.
Tree nuts: None in the basic recipe.
Dairy: Yes — feta cheese contains milk.
Mustard: Dijon mustard is used in the dressing.
Gluten: Naturally gluten-free, provided all packaged ingredients are certified gluten-free if required.
Sesame: None in the basic recipe.
Egg: None.
Soy: None.
Allium: Garlic and red onion are included.

Cross-contact: If preparing this for someone with a serious nut allergy, check the labels of packaged chickpeas, feta, mustard, spices and other ingredients for peanut/tree-nut facility warnings.

Q&S / Quick Notes

Q: Can I make it ahead?
A: Prepare the chickpeas, onion and dressing ahead, but add the avocado and dressing shortly before serving.

Q: Can I use canned chickpeas?
A: Yes. Drain and rinse them well.

Q: How do I stop the avocado from browning?
A: Toss it gently with a little fresh lemon juice and add it close to serving time.

Q: Can I make it dairy-free?
A: Yes. Omit the feta or use a suitable dairy-free feta alternative.

Q: Can I add nuts?
A: Yes—roasted almonds, walnuts or pistachios can add crunch, but this changes the allergy profile.

Q: How should I store leftovers?
A: Refrigerate in an airtight container and ideally consume within 1 day because the avocado will soften and brown.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.