Chickpea Avocado Salad with Feta is the perfect make-ahead salad. Loaded with fresh ingredients like avocado, cucumber, tomatoes, sweet peppers, red onion, and vibrant flavors, this salad is an excellent side dish or weekly meal prep staple.
5 Reasons You’ll Love This Salad:
- It’s loaded with vibrant fresh flavors!
- It actually fills you up – satisfying!
- It’s easy to make!
- Great for meal-prep – stores well!
- Uses healthy ingredients!
Salads like this one and my Greek Cucumber Salad are easy to whip up and provide enough food for lunch all week. If I make two batches, both my husband and I can easily enjoy a flavorful and healthy lunch all week.
Ingredients
To make this Chickpea Avocado Salad, you’ll need the following ingredients:
- 8 mini rainbow peppers (or 2 bell peppers) – seeded/diced
- 1-pint of cherry tomatoes
- 1 ripe avocado – pitted and diced
- 2 (15-ounce) cans of chickpeas
- 1 large cucumber – diced
- 1 whole cubanelle pepper – seeded/diced
- 2 tablespoons Fresh Basil – chopped
- 1/2 cup red onion diced
- 8 ounces of feta cheese
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Modena Balsamic Vinegar
How to Make
Like most salad recipes, making this one is easy. Just follow the steps below:
Prepare the Work Area and Veggies
- Grab a clean large salad or mixing bowl, a knife, and a cutting board.
- Wash all of the vegetables and dry them completely.
Chop the Veggies
- Start by slicing open the sweet peppers and remove their seeds. Dice them into small pieces. Add them to the bowl.
- Slice the avocado in half, remove the pit, and scoop out its insides.
- Dice the avocado and add it to the bowl.
- Dice the cucumber into bite-size pieces. Add it to the bowl.
- Add the pint of cherry tomatoes to the bowl. You can slice each tomato in half if you like them smaller.
- Dice 1 red onion into small pieces and add it to the bowl.
- Slice the Cubanole pepper in half lengthwise. Remove the seeds and membrane.
- Dice the Cubanole pepper and add it to the bowl.
- Collect about 10 fresh Basil leaves and chop them into strips. Add them to the bowl.
- Toss or stir the veggies to mix them evenly in the bowl.
Add the Chickpeas and Feta Cheese
- Open the can(s) of chickpeas with a can opener.
- Drain them and add the drained chickpeas to the bowl of chopped veggies.
- If you purchased a block of Feta cheese, crumble it into small pieces. If you purchased Feta that’s already crumbled, you can skip this step.
- Add the Feta cheese to the bowl.
- Toss or stir the salad to mix the ingredients evenly in the bowl.
Add Dressing and Stir
- Combine the Extra Virgin Olive Oil and Balsamic Vinegar into a glass bowl.
- Drizzle the dressing onto the salad.
- Toss or stir the salad in order to coat the ingredients evenly with dressing.
Printable Recipe
Get the recipe for Chickpea Avocado Salad below:
Chickpea Avocado Salad (with Feta Cheese)
This is the perfect make-ahead salad. Loaded with fresh ingredients like avocado, cucumber, tomatoes, sweet peppers, red onion, and vibrant flavors, this salad is an excellent side dish or weekly meal prep staple.
Servings 8 people
Calories 300cal
Cost $5
Equipment
- knife
- Cutting board
- Large bowl
Ingredients
- 8 mini rainbow peppers or 2 Bell Peppers
- 1 pint cherry tomatoes
- 1 avocado pitted, and diced
- 30 oz canned chickpeas two 15-ounce cans
- 1 cucumber large
- 1 cubanole pepper
- 2 tbsp Fresh Basil
- ½ cup red onion diced
- 8 oz Feta cheese
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Modena Balsamic Vinegar
Instructions
Chop the Veggies
- Start by slicing open the sweet peppers and remove their seeds. Dice them into small pieces. Add them to the bowl.
- Slice the avocado in half, remove the pit, and scoop out its insides.
- Dice the avocado and add it to the bowl.
- Dice the cucumber into bite-size pieces. Add it to the bowl.
- Add the pint of cherry tomatoes to the bowl. You can slice each tomato in half if you like them smaller.
- Dice 1 red onion into small pieces and add it to the bowl.
- Slice the Cubanole pepper in half lengthwise. Remove the seeds and membrane.
- Dice the Cubanole pepper and add it to the bowl.
- Collect about 10 fresh Basil leaves and chop them into strips. Add them to the bowl.
- Toss or stir the veggies to mix them evenly in the bowl.
Chickpeas and Feta Cheese
- Open the can(s) of chickpeas with a can opener.
- Drain them and add the drained chickpeas to the bowl of chopped veggies.
- If you purchased a block of Feta cheese, crumble it into small pieces. If you purchased Feta that’s already crumbled, you can skip this step.
- Add the Feta cheese to the bowl.
- Toss or stir the salad to mix the ingredients evenly in the bowl.
Dressing
- Combine the Extra Virgin Olive Oil and Balsamic Vinegar into a glass bowl.
- Drizzle the dressing onto the salad.
- Toss or stir the salad in order to coat the ingredients evenly with dressing.
Notes
Nutritional values are meant to be a guide and may vary.
This salad lasts 5 days when properly stored.
Nutrition
Serving: 1bowl | Calories: 300cal | Carbohydrates: 30g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 627mg | Potassium: 747mg | Fiber: 10g | Sugar: 9g | Vitamin A: 4245IU | Vitamin C: 171mg | Calcium: 205mg | Iron: 3mg
I would use these when making stir-fry.
I would store homemade vegetable fried rice.
I would chop the ingredients and store in these containers, a great tasting chicken stir fry.
I’d love to store homemade macaroni and cheese.
I love adding chickpeas in my salad! This is definitely a must make!
This is a must try recipe. I just love chickpeas and the addition of feta? yum!
Oh man this sounds really good. I love a good salad like this for summer BBQs.
Great looking salad. I love feta cheese. I will this because summer is here.
I love everything about this salad. Every. Single. Thing. Avocado being the biggest thing, and then everything else following that. Also, Rubbermaid has become the go to for lunch boxes for our family for homeschool field trips.
These would be great for my husband to take his lunch to work in. Sometimes it’s leftovers and sometimes it’s a sandwich. Either way, these would be great.
I would use these to store any of our leftovers from breakfast, lunch or dinner. They look so nice!
I would use it to store toppings for when we have a baked potato bar.
This Chick Pea Avocado Salad with Feta looks so delicious and easy to make. I wil have to get the ingredients I need to make some. I am sure it will be a big hit.
I would use these for taco fixings.
These containers look like a great way to store my lunch for work. I will have to give this Chick Pea Avocado Salad with Feta a try this week.
I would make my homemade spicy salsa to store in the Rubbermaid container!! :)
That salad sounds awesome. This is so much better than some leaves and a few slices of tomato and cucumber.
That sounds really delicious. I love the combination of the flavors and textures here. Thanks for a great recipe.
Ooh this salad looks yummy! And, I’m loving those containers.
Congratulations on your weight loss and all the success in the future. I really like the look of these containers and that they are leak proof. What a gorgeous salad.
Those Rubbermaid containers look awesome! Our food storage containers definitely need an upgrade. We have drawers full of lids that likely don’t even have bottoms anymore. This recipe looks like one my boyfriend would love!
I would make quinoa salad, a family favorite.
I would love to prepare some sides for our meals. It would make my life so much easier to just put these in the refrigerator and then take them out when I get home from work.
This chick pea with avocado salad sounds like a winner for the upcoming holiday weekend.
I’m thinking a great fruit salad or chicken pasta salad would be prefect to store in the Brilliance containers.