Chickpea Feta Salad is a healthy, vibrant, and delicious salad made with chickpeas, lots of chopped vegetables, and a zesty vinaigrette with Mediterranean flavors.

The first time Dan ate this chickpea salad at our local Lebanese restaurant, Woody’s, he called me with what could only be called a fever-pitch. He described what he’d eaten in detail, and brought some home. He started talking about how and when I would master the salad, reviewing a run-down of everything in it. My phone rings or dings every single time Dan makes the rounds at Woody’s (“I had the chickpeas again!”). I know, he’s adorable.

It took me a looong while to dive in on developing this recipe because it’s so…tabbouleh-esque in its demand for chopping. That’s not my favorite kitchen task, but once you try the incredibly good (and healthy!) combo of chickpeas, vegetables, and feta in the mouthwatering vinaigrette that dresses the salad, you’ll reach for your knife, no hesitation! Suddenly this is an easy chickpea salad to make because you’ll want it so much, and so often.

Why You’ll Love Chickpea Feta Salad

Looking to switch it up from your usual green salads? This Mediterranean chickpea salad is healthy, packed with flavor, so satisfying as a side dish, easy lunch, or snack. Plus, all of the pantry staples that are the salad ingredients here are long-lasting for make-ahead meal prep. The addition of feta cheese adds so much with salty complexity.

Chickpea Feta Salad Ingredients

Cucumber. I like to use Persian cucumbers, but a small English cucumber does the job, too! Crisp cucumbers are the only requirement.

Radish. Perfect for adding a crisp, slightly sharper flavor to the salad. Can easily be replaced with red onion if radishes aren’t in your wheelhouse!

Tomatoes. Cherry tomatoes, with the seeds removed before dicing. Grape tomatoes will do just fine if that’s what you have on hand. I wouldn’t recommend using bigger, juicy tomatoes as they might lend to a soggy salad.

Snap peas. The crunch! You can either finely dice them like the other fresh veggies, or snap them with your hands to get different sizes and textures in your salad. 

Scallion. An essential part of this chickpea salad with feta! Make sure to use both the white and green part of the green onions.

Bell pepper. My favorite is red bell pepper because it’s slightly sweet, but use whatever you like or have on hand. 

Chickpeas. Chickpeas also known as garbanzo beans, are among the main ingredients in a chickpea salad recipe. Make sure they are drained and rinsed with cold water if you buy canned chickpeas, or cooked chickpeas from dry. 

Feta. One of my absolute favorite ingredients in this salad is the salty, briny flavor of feta cheese. Vegan substitution: olives or capers.

Lemon. Fresh lemon juice is best for that acidic punch.

Olive Oil. Extra virgin!

Rice vinegar. Make sure to use unseasoned rice vinegar. If you don’t have any, apple cider vinegar, or red wine vinegar will have a similar effect to help create your zesty dressing. 

Fresh Herbs. Dried herbs build on the flavors here. My recipe calls for dried mint salt. A bit of salt, garlic powder, and black pepper round out the dressing. Add red pepper flakes if you want a little kick!

Salt and Pepper to taste. Taste the salad after assembling everything and see if it needs any additional salt (and pepper). Because feta is salty, I wait to season with salt and pepper just in case it’s not needed.

How to Make Chickpea Feta Salad

Step 1. Chop! Finely dice all of the vegetables, removing the seeds from the tomatoes before dicing them. Use both the white and green parts of the scallions. 

Step 2. Toss the salad. In a large bowl, combine the vegetables with the chickpeas. Add half of the crumbled feta over top.

Step 3. Make the vinaigrette. In a small bowl, whisk the lemon juice, olive oil, vinegar, dried mint, garlic, salt, and pepper. Mix the vinaigrette with the salad and chill for an hour or so before serving.

Substitutions and Tips

1. If you’re making a vegan chickpea salad, substitute the feta with kalamata olives or capers (rinsed).
2. Although chickpeas are protein-packed, if you want to take it to the next level, add black beans, but watch for creating too mushy of a texture if you combine the two. 
3. I like to use dried herbs mixed into the dressing, but if you prefer fresh, mint and fresh parsley would be great.
4. Instead of making a light, lemony dressing, you could opt for one with more sustenance. Using mayonnaise will get the job done. Again, if making this salad vegan, use vegan mayo or creamy avocados as the base for your dressing. Go with a food processor for blending if you’re taking this route!
5. Add edamame, salmon, chicken, or other meat for more protein. Alternatively, use a potato masher to mash the chickpeas to create a ‘chickpea tuna salad’ or ‘vegan tuna salad’ style dish. 

Make Ahead and Storage Tips

To make chickpea salad ahead of time, go ahead and combine all of the ingredients and dress the salad. This salad enjoys a marinade time! The next time you serve it, within a few days, the flavor will be even better!

Store in the refrigerator in an airtight container for up to three days.

If making cooked chickpeas from dry, give yourself an extra day to prepare the chickpeas (see how to cook dried chickpeas). You can also use an instant pot or pressure cooker; set the timer to the required cooking time. 

Serving Suggestions 

You can serve this simple chickpea salad as a summer salad, and with other great recipes like chicken shawarma or beef shawarma, or as a side dish alongside grilled meats like shish tawook, Lebanese beef kafta, or lamb kofta burgers. If you don’t mind doubling up on chickpeas, you should also make my falafel recipe.

Frequently Asked Questions

More Chickpea Recipes to try

Lebanese Vegetable Soup with Chickpeas and Kale

Crunchy Roasted Chickpeas with Za’atar

Best Homemade Hummus Recipe

How to Cook Dried Chickpeas