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A close-up shot of a fresh and vibrant Chickpea Feta Avocado Salad with crisp lettuce, golden croutons, and cracked pepper.
Layla

Mediterranean Chickpea Feta Avocado Salad with Lemon-Herb Vinaigrette

This vibrant and satisfying Chickpea Feta Avocado Salad combines protein-packed roasted chickpeas, creamy avocado, tangy feta, and fresh vegetables, all tossed in a bright lemon-herb vinaigrette. Perfect for a light lunch or a delightful side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Chickpeas
  • 1 can chickpeas 15 oz, drained, rinsed, and patted very dry
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Pinch salt
  • Pinch black pepper
For the Salad
  • 5 oz mixed greens or chopped romaine
  • 1 avocado ripe, diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup cucumber diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped
For the Lemon-Herb Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • 1 clove garlic minced
  • Pinch salt
  • Pinch black pepper

Equipment

  • Large Mixing Bowl
  • Air Fryer
  • Baking Sheet (if using oven)
  • Small Whisk
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

Prepare the Roasted Chickpeas
  1. Preheat your air fryer to 375°F (190°C). Alternatively, preheat your oven to 400°F (200°C) if not using an air fryer.
  2. In a medium bowl, toss the drained and very dry chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper until well coated.
  3. Spread the seasoned chickpeas in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket occasionally, until golden brown and crispy. (If using oven, spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until crispy). Let cool slightly.
Make the Lemon-Herb Vinaigrette
  1. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper until well combined and emulsified. Set aside.
Assemble the Salad
  1. In a large mixing bowl, combine the mixed greens, diced avocado, halved cherry tomatoes, thinly sliced red onion, diced cucumber, crumbled feta cheese, and chopped fresh parsley.
Combine and Serve
  1. Add the slightly cooled roasted chickpeas to the large mixing bowl with the salad ingredients.
  2. Pour the lemon-herb vinaigrette over the salad.
  3. Gently toss everything together until all ingredients are well combined and coated with the dressing.
  4. Serve immediately and enjoy your delicious Chickpea Feta Avocado Salad.

Notes

For best results, serve this Chickpea Feta Avocado Salad immediately to enjoy the crispness of the chickpeas and the freshness of the avocado. Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days, but the avocado may brown and the chickpeas may soften. To prevent avocado browning, you can toss it with a little extra lemon juice before adding to the salad. For a spicier kick, add a pinch of red pepper flakes to the vinaigrette or chickpea seasoning.