Kitchen & Garden

This Mediterranean chickpea salad with avocado is a superstar in quick, vibrant, and nourishing meals. Loaded with creamy avocado, protein-packed chickpeas, crisp cucumber, juicy tomato, tangy olives, and fresh herbs, it’s infused with a bright, citrusy Mediterranean chickpea salad dressing. Enjoy it as a hearty bowl, side dish, or light lunch. For variation, you can transform it into a Mediterranean chickpea bowl, or warm it into a Mediterranean chickpea stew. (And yes — it pairs beautifully with curry spices for a Mediterranean chickpea curry twist.)

Recipe Overview

Ingredients

Salad:

• 1 can (15 oz / ~425 g) chickpeas, drained & rinsed
• 1 large ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 medium cucumber (English or Persian), diced
• 1 red bell pepper, diced
• ½ red onion, finely diced
• ¼ cup Kalamata olives, sliced (optional)
• ½ cup crumbled feta cheese (goat or sheep feta) or vegan feta (optional)
• ¼ cup fresh parsley, chopped
• 2 Tbsp fresh mint, chopped (optional)

Dressing (Mediterranean chickpea salad dressing):

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp freshly squeezed lemon juice
• 1 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• ½ tsp dried oregano
• Salt & freshly ground black pepper, to taste
• Pinch red pepper flakes (optional for heat)

Instructions

1. Prepare chickpeas and vegetables
   In a large bowl, place chickpeas, tomato, cucumber, bell pepper, red onion, olives, parsley, and mint.
2. Make the dressing
   In a jar or medium bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, pepper, and red pepper flakes until emulsified.
3. Dress and combine
   Pour the dressing over the chickpea & vegetable mix. Toss gently to coat everything evenly.
4. Add avocado & feta
   Just before serving, fold in avocado cubes and crumbled feta (if using). Gently turn so avocado stays intact.
5. Serve
   Let the salad rest for 5 minutes so flavors meld. Serve chilled or at room temperature.

Nutrition (Estimated per serving)

Tips & Insights

• Texture balance: Use cherries tomatoes, crisp cucumbers, and diced bell pepper to maintain crunch.
• Avocado timing: Add avocado just before serving so it doesn’t get mushy. Many avocado-chickpea salad recipes omit it during storage. The Mediterranean Dish+1
• Herbs: Parsley is classic, but mint adds freshness; basil or cilantro are alternative options.
• Make-ahead strategy: Make the chickpea + veggie base in advance, store dressing separately, and add avocado at the last minute.
• Dairy-free option: Omit feta or use vegan feta to keep salad plant-based.
• Flavor boost: A pinch of sumac or smoked paprika can elevate flavor (used in Mediterranean cuisines).
• Serving idea: Use the salad as a base and top with grilled chicken, shrimp, or halloumi to create a hearty Mediterranean chickpea bowl.

Mediterranean Chickpea Salad Variations

• Mediterranean chickpea bowl: Serve the salad over mixed greens or grain (e.g. quinoa or farro).
• Mediterranean chickpea stew: Simmer part of the chickpeas with tomatoes, onion, garlic, spinach, and Mediterranean spices; use salad ingredients as garnish.
• Mediterranean chickpea curry: Add curry spices (cumin, coriander, turmeric) and coconut milk to the salad base for a warm, Indian-Mediterranean fusion.
• Mediterranean chickpea salad dressing: Increase ratio of acid-to-oil, add capers or anchovy paste for punch.
• Mediterranean chickpea salad with avocado: The base version, emphasize creaminess from avocado, optional cheese or olives for depth.

Mediterranean Chickpea Salad Recipe Card

Easy Mediterranean Chickpea Salad with Avocado in 10 Mins

Carter

This Mediterranean chickpea salad with avocado is a superstar in quick, vibrant, and nourishing meals. Loaded with creamy avocado, protein-packed chickpeas, crisp cucumber, juicy tomato, tangy olives, and fresh herbs, it’s infused with a bright, citrusy Mediterranean chickpea salad dressing. Enjoy it as a hearty bowl, side dish, or light lunch. For variation, you can transform it into a Mediterranean chickpea bowl, or warm it into a Mediterranean chickpea stew. (And yes — it pairs beautifully with curry spices for a Mediterranean chickpea curry twist.)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 4 Servings

Calories 380 kcal

Equipment

• Large mixing bowl
• Medium bowl or jar for dressing
• Knife & chopping board
• Measuring spoons/cups

Ingredients

  

For the Salad:

• 1 can 15 oz / ~425 g chickpeas, drained & rinsed
• 1 large ripe avocado diced
• 1 cup cherry tomatoes halved
• 1 medium cucumber English or Persian, diced
• 1 red bell pepper diced
• ½ red onion finely diced
• ¼ cup Kalamata olives sliced (optional)
• ½ cup crumbled feta cheese goat or sheep feta or vegan feta (optional)
• ¼ cup fresh parsley chopped
• 2 Tbsp fresh mint chopped (optional)

For the Dressing (Mediterranean chickpea salad dressing):

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp freshly squeezed lemon juice
• 1 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove minced
• ½ tsp dried oregano
• Salt & freshly ground black pepper to taste
• Pinch red pepper flakes optional for heat

Instructions

 

Prepare chickpeas and vegetables

• In a large bowl, place chickpeas, tomato, cucumber, bell pepper, red onion, olives, parsley, and mint.
  

Make the dressing

• In a jar or medium bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, pepper, and red pepper flakes until emulsified.
  

Dress and combine

• Pour the dressing over the chickpea & vegetable mix. Toss gently to coat everything evenly.
  

Add avocado & feta

• Just before serving, fold in avocado cubes and crumbled feta (if using). Gently turn so avocado stays intact.
  

Serve

• Let the salad rest for 5 minutes so flavors meld. Serve chilled or at room temperature.
  

Notes

• Use good quality extra-virgin olive oil — it’s one of the flavor drivers in Mediterranean style.
• Taste and adjust acid and salt before adding avocado — veggies absorb dressing quickly.
• If preparing ahead, leave out avocado and feta; add those fresh at serving.
• For canned chickpeas, rinse & drain well (reduce sodium by ~200 mg).
• Leftovers last well in the refrigerator for 3–4 days (without avocado).

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