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Vibrant and fresh chickpea salad in a white bowl, featuring avocado, tomatoes, and feta.

A vibrant and wholesome chickpea salad packed with cherry tomatoes, cucumber, avocado, red onion, feta, and cilantro — all tossed in a zesty lemon-garlic dressing. Quick to prepare, full of plant-based protein, and perfect for meal prep or a refreshing lunch.
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Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice (from 1 large lemon)
  • 1 clove garlic, pressed or minced
  • 1/2 tsp sea salt (or to taste)
  • 1/8 tsp black pepper
  • 1 1/2 cups cherry tomatoes, halved
  • 1 English cucumber, halved and sliced
  • 15 oz chickpeas (garbanzo beans), drained and rinsed
  • 1/2 medium red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 4 oz feta cheese, diced

Equipment

  • Standard mixing bowls One small and one large
  • Whisk or mason jar with lid
  • Cutting Board
  • Chef's knife
  • Measuring spoons and cups

Method
 

  1. In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt, and black pepper until well combined. Alternatively, shake in a small mason jar.
  2. Prepare the vegetables: halve the cherry tomatoes, slice the cucumber and red onion, chop the cilantro, dice the feta, and slice the avocado.
  3. Drain and rinse chickpeas thoroughly. Pat dry with a paper towel to remove excess moisture.
  4. In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, cilantro, feta, and avocado.
  5. Pour dressing over the salad. Gently toss everything until well coated. Adjust seasoning to taste.
  6. Serve immediately at room temperature or slightly chilled. For meal prep, keep avocado and dressing separate until ready to eat.

Notes

For a vegan version, use dairy-free feta or omit cheese. You can substitute parsley or dill for cilantro and use apple cider vinegar instead of lemon juice if needed. Persian cucumbers and grape tomatoes also work well. To mellow red onion, soak slices in cold water before using.