Creamy Avocado Chickpea Salad with Feta and Sumac

If you’re looking for a quick and nourishing side dish that goes with almost anything, this Avocado Chickpea Salad might just become your new go-to recipe. It’s light yet satisfying, bursting with Mediterranean flavors, and ready in under 20 minutes — perfect for busy weeknights or weekend gatherings.

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With creamy avocados, hearty chickpeas, tangy feta, and a hint of citrusy sumac, every bite of this salad feels refreshing and wholesome. It’s a dish that works beautifully next to grilled fish, roasted chicken, or even as a stand-alone vegetarian meal.

Why You’ll Love This Avocado Chickpea Salad

What makes this salad so irresistible is its simplicity. You don’t need fancy ingredients or special skills to make it — just a few pantry staples and some fresh produce.

• Fast & fuss-free – It takes only 20 minutes to prepare, with no cooking required.
• Fresh and flavorful – Creamy avocados and zesty lemon balance perfectly with the salty feta and earthy chickpeas.
• Healthy and satisfying – Packed with healthy fats, plant-based protein, and fiber, it’s a delicious way to eat well without feeling deprived.
• Versatile – Serve it as a side dish, stuff it in pita bread for lunch, or enjoy it on its own for a light dinner.

What You’ll Need

To make this easy Avocado Chickpea Salad, gather the following ingredients:

• Avocados – Choose semi-firm ones that hold their shape when tossed.
• Chickpeas – Canned chickpeas work great; just rinse and drain them.
• Feta cheese – Adds a creamy and salty touch.
• Red onion – Thinly sliced for a bit of crunch and mild sharpness.
• Fresh herbs – Parsley or cilantro (or a mix of both) for a burst of freshness.
• Lemon juice – Brightens up the salad and adds zing.
• Olive oil – A drizzle ties everything together with richness.
• Sumac – A must for that subtle tang and color.
• Salt & black pepper – To taste.
• Optional: A small garlic clove, crushed, for extra depth.

Optional additions: Feel free to mix in chopped cherry tomatoes, diced cucumbers, or toasted nuts like almonds or pistachios for crunch.

How to Make the Perfect Avocado Salad

Getting the avocado texture right is key to a great Avocado Chickpea Salad. You want avocados that are just ripe — soft enough to slice easily but firm enough to hold their shape.

1. Prep the avocados: Cut them in half, remove the pits, and slice or cube them gently.
2. Combine the base ingredients: In a large bowl, add the avocados, drained chickpeas, red onion, crumbled feta, and chopped herbs.
3. Make the dressing: Drizzle with olive oil, squeeze in fresh lemon juice (start with one lemon and adjust to taste), then sprinkle on sumac, salt, pepper, and garlic if using.
4. Toss gently: Mix everything together carefully so the avocado pieces stay intact.
5. Taste and adjust: Add more lemon juice, seasoning, or sumac if needed.

Serving Suggestions

This vibrant salad pairs well with almost any main course. Here are some tasty ways to enjoy it:

• With grilled salmon or tahini-glazed fish for a light yet satisfying dinner.
• Alongside rice and lentil dishes like Mujadara for a Mediterranean-inspired meal.
• As a side for roasted meats or falafel wraps.
• Or even as a lunch bowl topped with quinoa or wild rice for extra texture.

Because it’s hearty but refreshing, it fits perfectly into both everyday meals and more special occasions.

Make-Ahead and Storage Tips

This salad keeps surprisingly well! Store leftovers in an airtight container in the fridge for up to 3–4 days. The lemon juice helps prevent the avocados from browning too quickly. You can also prepare the dressing in advance and mix everything just before serving to keep it extra fresh.

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