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+ servings
Chickpea and feta salad in between two slices of bread.
Course lunch, Salad

Avocado Chickpea Salad

By: Elysia
Servings 4 servings
Spruce up your lunch by adding this avocado chickpea salad to your menu! Made with creamy feta and zesty lemon juice, it can be made in less than 15 minutes. With minimal ingredients, it's simple, healthy and delicious!  {Gluten-free & vegetarian}
Prep Time 15 mins
Total Time 15 mins


  • 1 540mL/19oz can no salt-added chickpeas drained and rinsed
  • 2 ripe avocados diced
  • 2 tbsp chopped green onion
  • 1/3 cup parsley or cilantro finely chopped
  • 1/2 cup crumbled feta cheese
  • Juice of one lemon (about 4 tbsp lemon juice)
  • Salt and pepper to taste


  • Add all ingredients to a large bowl and mix until combined.
  • Serve immediately or store in the fridge for up to three days.*


  • *If you plan to make this salad in advance (i.e. keeping it in the fridge for longer than a day), I recommend adding the avocado in right before serving to keep it fresh and help prevent browning.
  • For best results, use an avocado that's ripe but still slightly firm to prevent it from being too brown and mushy when mixed into the salad. You know the avocado is ripe if it yields to firm gentle pressure. It should feel lightly soft but not “mushy” to the touch.


Calories: 341kcalCarbohydrates: 31gProtein: 12gFat: 21gSaturated Fat: 5gCholesterol: 17mgSodium: 402mgPotassium: 778mgFiber: 14gSugar: 2gVitamin A: 741IUVitamin C: 32mgCalcium: 171mgIron: 3mg
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