Fresh flavors come together in this simple salad where chickpeas meet crisp veggies and creamy feta. The mix of textures makes every bite satisfying, with the zesty dressing tying it all together. Light yet filling, this recipe works for quick lunches, weeknight dinners, or even summer get-togethers when you want something easy but wholesome.
Why You’ll Love This Recipe
The pairing of chickpeas and feta gives a solid base packed with protein and flavor. Crunchy cucumber, juicy tomato, and sharp red onion keep things lively while the dressing adds a bright finish. It’s also flexible, letting you swap in other veggies or tweak the dressing. Since it stores well, it makes a smart choice for meal prep or busy days.
Ingredients
For the salad
- 2 cans chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Instructions
1. Prepare the chickpeas
Open the cans of chickpeas and pour them into a colander. Rinse thoroughly under cold running water to remove excess starch and salt. Drain well and pat dry with a clean kitchen towel to prevent the salad from becoming watery.
2. Chop the vegetables
Slice the cherry tomatoes in half. Dice the cucumber into small, bite-sized cubes. Thinly slice the red onion into half-moon strips for a mild crunch. Chop the fresh parsley finely, making sure no large stems remain. Place all the vegetables into a large mixing bowl with the chickpeas.
3. Crumble the feta
Take the feta cheese and crumble it into small chunks. Add it to the bowl with the chickpeas and vegetables. The feta will add a salty, creamy balance to the crisp textures.
4. Prepare the dressing
In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk briskly until the mixture emulsifies and turns smooth. Taste and adjust seasoning if needed by adding more lemon juice for tang or more olive oil for richness.
5. Toss the salad
Pour the dressing evenly over the chickpea and vegetable mixture. Use salad spoons to gently toss until everything is coated. Avoid over-mixing so the feta chunks hold their shape.
6. Chill before serving
Cover the bowl with plastic wrap and refrigerate for 10 to 15 minutes. This allows the flavors to meld and gives the salad a refreshing, crisp taste when served.
7. Serve and enjoy
Transfer the salad to a serving dish or portion it into bowls. Garnish with extra parsley or a squeeze of lemon juice for brightness. Serve chilled as a side dish or light main meal.
Chickpea Feta Salad
Ingredients
For the salad
- 2 cans chickpeas rinsed and drained
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion thinly sliced
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
For the dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Rinse and drain chickpeas, then pat dry.
- Chop tomatoes, cucumber, onion, and parsley, then add to a bowl with chickpeas.
- Crumble in feta cheese.
- Whisk olive oil, lemon juice, mustard, garlic, salt, and pepper into a smooth dressing.
- Pour dressing over salad and toss gently to combine.
- Chill for 10 to 15 minutes before serving.
Tips & Variations
- Swap parsley for fresh mint or dill for a new flavor twist.
- Add diced avocado for extra creaminess.
- Mix in olives or roasted peppers for Mediterranean flair.
Serving Suggestions
This Chickpea Feta Salad pairs well with a variety of meals. It makes a refreshing side to grilled chicken, fish, or lamb, balancing rich flavors with its bright citrus dressing. You can also enjoy it with warm pita bread or as part of a mezze platter alongside hummus and olives. For a light lunch, serve it on a bed of greens or spoon it into wraps for a quick handheld option.
Final Thoughts
Chickpea Feta Salad delivers fresh flavors in minutes with simple ingredients that never disappoint. It stores well in the fridge and tastes even better after sitting a bit, letting the dressing soak into the chickpeas. Whether for lunch, dinner, or a party spread, this salad always brings brightness and satisfaction to the table.
