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So much color and fresh simple ingredients in this easy Arugula, Chickpea and Avocado Salad with feta. Only about 15 minutes to prep and full of flavor! Juicy tomatoes, crunchy cucumbers, fresh herbs and more make this so fresh and delicious! It will be a new favorite way to get your veggies in!
I swear I will go November through March without a single salad, but the second that spring hits, it’s over. Gimme color, gimme fresh and gimme all the veggies.
When I need to bring a salad to a summer gathering, this garbanzo bean salad is one of my favorites if I am not making my Tomato Basil Pasta Salad or Shaved Brussels Sprout Salad.
If you love chickpeas, make sure to check out this chickpea “tuna salad,” protein cookie dough, or chickpea blondies as well!
Why You Will Love This Arugula, Chickpea and Avocado Salad:
- Simple, fresh ingredients. This delicious salad calls for lots of fresh vegetables–you will for sure get plenty of the good stuff in this one! Plus I am always keeping a can of chickpeas or two in the pantry so it makes for an easy way to use them up!
- So simple to make. This salad doesn’t require a ton of effort. Rinsing and chopping ingredients will take about 10 minutes. Then you just need to toss everything together. The entire salad recipe is ready in about 20 minutes, if that!
- Great for meal prep. If you want to make this arugula avocado chickpea salad recipe and eat off of it for several days, you most certainly can. Omit the avocado until serving if you plan to eat it later in the week but other than that, it’s great for even 4-5 days! It makes for a healthy lunch or a great addition to dinner or any meal!
Recipe Ingredients:
- chickpeas: Canned chickpeas are ideal for simple and easy prep. They are also known as garbanzo beans.
- cucumbers: I prefer English Cucumbers. If you cannot find them, any cucumber will work!
- avocado: make sure your avocado is not too ripe. You want it soft but still firm. If you use an overly ripe avocado, it will get mushy when tossing the salad and spread into little pieces.
- tomato: grape tomatoes or cherry tomatoes will work well–any kind of small, bite sized tomato is perfect
- feta: feta cheese crumbles work well–your favorite kind! Block feta is always a great option for the freshest, best texture, but a tub of crumbles will certainly work very well!
- arugula: You can really use your favorite green or green mix. Spring greens, baby spinach and others will work well. Arugula is one of my favorite greens!
- onion: my preference is red onion. It adds color and the right flavor.
- lemon juice: fresh lemon juice versus the stuff in the bottle is ideal for the best flavor
- red wine vinegar: I think the red wine vinegar is a key ingredient in this chickpea avocado salad. I don’t suggest subbing it for something else, however if you don’t have any, a little bit of apple cider vinegar would work.
- olive oil: a nice extra virgin olive oil for all the flavor
- garlic: freshly minced is ideal
- seasoning: a bit of salt, pepper and crushed red pepper. Sometimes I toss in some oregano as well, but honestly, just the basic spices do the trick
- fresh herbs: I have gone back and forth on this recipe between fresh cilantro and Italian parsley. Since the recipe has feta and more mediterranean flair, I feel like the parsley should be included, but I actually love using cilantro more. I am leaving this up to you! Let me know which you like best. Even a bit of fresh basil or fresh dill chopped and added would be delicious!
Step-by-Step Instructions:
This chickpea arugula and avocado salad is almost too easy to whip up. Almost. Chop and toss–that is about it!
- Chop up all the veggies. Combine chickpeas with the arugula, cucumbers, tomatoes and onion in a medium or large bowl and toss.
- Add in the lemon juice, olive oil, red wine vinegar, garlic, herbs and spices. Toss to combine and evenly coat.
- Gently stir in the avocado and feta cheese. Adjust seasoning to taste. Chill until ready to serve.
Can I make this chickpea salad vegan?
Absolutely! You can very easily make this chickpea avocado salad vegan diet friendly by either omitting the feta cheese or adding a vegan feta in its place. All the other ingredients are naturally vegan!
Recipe Tips:
- You can make this chickpea avocado salad a day in advance, however, I suggest waiting to add the avocado until you are ready to serve it. This will make sure the salad is nice and pretty instead of starting off with some brown avocado.
- Feel free to vary the leafy greens or add more. I love arugula, but chopped baby spinach or a spring green mix is great as well. You could even add some kale!
- Make sure your avocado is not too soft. You will want a soft but slightly firm avocado so that when you toss this chickpea salad together, it doesn’t get mushy and break down.
Storage:
Store leftovers in an airtight container for about 3-4 days. If you plan on eating this throughout the week, I suggest adding the avocado just before serving to keep it from browning.
Allow the leftover chickpea salad to sit out for about 10 minutes before serving and toss with an extra drizzle of olive oil.
Serving Suggestions and Variations:
- For a complete meal, you can toss some chicken into this salad or serve with warm grilled chicken slices over top. Shrimp or butter herb salmon would be great as well!
- Add some nuts or seeds. Chopped pecans, pine nuts, slivered almonds, sunflower seeds or pepitas would be great in this amazing salad!
- Stuff this salad in a warm fresh pita.
- You can change up the herbs as well. Fresh parsley, dill or even basil are great options if you are not a fan of cilantro.
- Add even more veggies! Dice some bell peppers, add some grilled zucchini, vary the greens or stir in some artichokes. Lots of different ways to vary!
- Serve alongside your favorite burger or some bbq chicken.
Other Salad Recipes:
- Strawberry Summer Quinoa Salad
- Tomato Basil Rotini Pasta Salad
- Cucumber Feta Quinoa Salad
- Caprese Farro Salad Recipe
- Strawberry Poppy Seed Rotisserie Chicken Salad
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Chickpea Avocado Salad
So much color and fresh simple ingredients in this easy Arugula, Chickpea and Avocado Salad with feta. Only about 15 minutes to prep and full of flavor! Juicy tomatoes, crunchy cucumbers, fresh herbs and more make this so fresh and delicious! It will be a new favorite way to get your veggies in!
Ingredients
- 2 cans chickpeas (approx. 15oz.)
- ½ cup red onion, small diced
- 10 oz. grape tomatoes, cut in halves
- 1 English cucumber, chopped
- 5 oz. baby arugula
- ¼ tsp crushed red pepper, optional
- juice of 1 lemon
- ⅓ c olive oil, more as needed
- ¼ c red wine vinegar
- 2 garlic cloves, minced
- ⅓ cup chopped cilantro, parsley can be used instead
- ½ tsp sea salt, more or less to taste
- ½ tsp pepper
- 6 oz. feta cheese crumbles
- 2 ripe avocados, cut into one small cubes
Instructions
- Drain and rinse chickpeas. Add to large bowl along with cucumber, tomatoes, onion, and baby arugula. Toss to combine.
- Add in the garlic, chopped cilantro (or parsley) salt, pepper, lemon juice, olive oil and red wine vinegar. Toss to coat evenly. Gently toss in the feta and cubed avocado. Chill until ready to serve.
- This will keep for about 3-4 days sealed in the refrigerator.
Video
Notes
- You can make this Chickpea Avocado Salad a day in advance, however, I suggest waiting to add the avocado until you are ready to serve it. This will make sure the salad is nice and pretty instead of starting off with some brown avocado.
- Feel free to vary the leafy greens or add more. I love arugula, but chopped baby spinach or a spring green mix is great as well. You could even add some kale!
- Make sure your avocado is not too soft. You will want a soft but slightly firm avocado so that when you toss this chickpea salad together, it doesn’t get mushy and break down.
Nutrition
Calories: 379kcal, Carbohydrates: 38g, Protein: 14g, Fat: 21g, Saturated Fat: 5g, Cholesterol: 17mg, Sodium: 226mg, Potassium: 741mg, Fiber: 12g, Sugar: 8g, Vitamin A: 760IU, Vitamin C: 15mg, Calcium: 174mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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I have made this salad too many times to count. It is perfect. I *never* get excited about salads, but this has been my favorite lunch meal for about 8 months now. Such a great and painless way to pack in your veggies!!
Tori this makes me so happy!!! This is also one of my “on repeat” salad recipes and I can’t get enough!!
Hi Lorie, thanks for the recipe it turned out delicious! Just wondering, are the nutrition facts down below for one serving (1/8 of the recipe) or for the entire salad?
Hi! So happy to hear it!! The nutrition is based on 1 serving, or an eighth! Hope that helps ☺️
Omg!! Love this salad! Hard to stop eating it 😉 super easy to toss together and the flavors go so well together. Can’t wait to make again!!
Thank you so so so much Jamie! This is hands down one of my favorites and I always am so bummed when I finish it off. So glad you loved it!