Avocado chickpea salad with feta and sumac is a simple side dish to serve with any meal. It’s fresh & flavorful, and comes together in under 20 minutes.
Avocado Chickpea Salad
If you’re in need of a super simple side dish, this avocado chickpea salad is the perfect recipe. It’s so easy to make yet packed with flavor, and comes together so quickly.
The avocado gets tossed with chickpeas, red onion, parsley and feta cheese, then dressed in olive oil, fresh lemon juice, salt, pepper and sumac.
I’m always trying to change up our side dishes, and this recipe is the perfect one to serve for an easy weeknight meal or dinner party.
I love to pair it with baked salmon for a nourishing lunch or dinner. It’ll even stay fresh in the fridge for up to 3 days so can be enjoyed throughout the week.
How to make the perfect avocado salad
For the perfect avocado salad, you’ll need avocados that are semi-firm. They should feel firm to touch, but you should still be able to lightly press into them. Semi-firm avocados are ideal because when sliced, they’ll still hold their shape in salad form.
Things you’ll need for this avocado chickpea salad:
- Semi-firm avocados
- Red onion
- Canned chickpeas
- Feta cheese
- Fresh cilantro
- Olive oil
- Lemon juice
- Sumac
- Salt & pepper
You can also add chopped tomatoes, jalapenos, and some type of nut to this salad to jazz it up.
This recipe is truly so easy to make and comes out so fresh and flavorful. I know you guys are going to love it!
What to serve with this avocado salad:
Tahini Maple Salmon Bites
Mujadara (Rice and Lentils)
Pan-seared Branzino
Avocado Chickpea Salad
Ingredients
- 3 large avocados
- 1 can chickpeas, 15 oz
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley or cilantro, chopped
- 1 -2 lemons, juiced
- 1 tsp sumac
- Olive oil
- Salt & pepper
- Optional: 1 clove crushed garlic
Directions
- Slice the avocados and add them to a salad bowl.
- Add in the rinsed chickpeas, sliced onion, feta cheese and chopped cilantro.
- Generously drizzle with olive oil and pour in the lemon juice. Start with 1 juiced lemon and add more if needed. Season with the sumac and salt & pepper to taste, and the crushed garlic if using
- Toss everything together and adjust seasoning if needed. Serve alongside your favorite main course
- Leftovers can be refrigerated for up to 4 days and served as a side dish, or in a wrap or sandwich.
Thank you, Sheri! I’m so glad to hear.
I make this salad often. I don’t use sumac, but I add cumin as well as Tajin seasining. Gives it an additional boost of flavor. Also top with whole walnuts for more protein and use as a main dish. I live in Florida, so the meaty Florida avocados are perfect for this recipe.
Hi my daughter-in-law made this salad and brought it to our family picnic. It was a big hit! I want to make it now and take it to a party, is it best to put it all together just before eating or can this be made the day before? What do you recommend?
Thank you!
Hey Jayme, I’m so happy you guys enjoyed it! If you have time the morning of I would suggest prepping it then. You can mix together the sliced onions, chickpeas and herbs the day before and have the dressing ready as well, then mix it in with the avocado before the party