Chickpea Feta Salad Recipe

Chickpea salad with tomatoes and feta in a blue and white bowl with a fork on the side

Chickpea Feta Salad Recipe

Course: Salad

Cuisine: Lebanese

Keyword: chickpea feta salad, chickpea feta salad recipe, chickpea salad with feta

Prep Time: 15

Total Time: 15

Servings:

Calories: 233kcal

Author: Maureen Abood

This easy Chickpea Salad recipe is healthy, vibrant and delicious! Use chickpeas, lots of chopped vegetables, and a zesty Mediterranean vinaigrette. Great as a side, or a protein and fiber-packed snack or lunch. Your line-up of vegetables can include anything you like. A mix of colors and a lot of crunch is the goal.

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Ingredients

3 Persian or other small cucumbers
5 radishes
5 Campari tomatoes
15 snap peas
3 scallions
1 large red, orange, or yellow bell pepper
16 ounces chickpeas canned, drained and rinsed, or cooked from dry
8 ounces feta cheese
Juice of 1 lemon
1 tablespoon unseasoned rice wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon Garlic Mint Salt or your own blend of dried mint, garlic powder, salt, and pepper
Salt and pepper to taste

Instructions

Finely dice all of the vegetables, removing the seeds from the tomatoes before dicing them. For the scallions, use both the white and green parts.
In a medium bowl, combine the vegetables with the chickpeas. Crumble half of the feta over top.
Dress with the lemon juice, vinegar, olive oil, and Garlic Mint Salt (use dried mint, garlic powder, salt and pepper). Taste and adjust seasonings as needed. Refrigerate the salad for at least an hour before serving, topped with more feta.

Notes

Make ahead: Combine all of the ingredients and dress the salad. You can store it in the refrigerator in an airtight container for up to three days.

Dried chickpeas: If you're using dried chickpeas, 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.

Nutrition