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 for taco and salad
I would make a Chef salad.
I would make a bacon ranch pasta salad.
I would make some guacamole!
We would make fruit salad
I’d make fresh salsa – love that the tomatoes won’t stain the containers!
I would use these for taco.
Well it’s June 1st so I’m starting to think about summer (and food)! I’d make a fruit salad with the containers. Putting everything together at a picnic so it’s fresh with strawberries, watermelon, blueberries, raspberries!!! Yum!
I would make some salsa.
I’d store a fresh fruit salad to take to work
I would make a tuna casserole!!!
I’d store homemade macaroni and cheese – my family loves it and I always make a big batch so there are lots of leftovers for lunches the next day.
This is a salad I would absolutely make and love! Yum!
I would make spaghetti.
I will make fruit salad
I would keep my husband homemade meatballs and spaghetti sauce in these containers!
I’d make a taco salad to take to work for lunch
I’d make a baked bean recipe to keep so it gets better overnight
I would make a nice taco salad to store in it
I would use these to make potato salad.
Trying a new bacon avocado pasta salad today – i’d store that if there are leftovers.
I would make a macaroni salad.
A fresh corn salsa would be perfect!
I would make fruit salad.
That’s a yummy-looking salad and I love the idea of these Rubbermaid food storage containers to store leftovers.