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5 from 1 vote

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.
Prep Time15 mins
Total Time15 mins
Course: Lunch, Salad
Cuisine: American
Keyword: avocado salad, chickpea avocado salad, chickpea salad, salad with feta cheese
Servings: 8 people
Calories: 300cal
Cost: $5


  • knife
  • Cutting board
  • Large bowl


  • 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


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.


  • 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.


Nutritional values are meant to be a guide and may vary.
This salad lasts 5 days when properly stored. 


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