Can I make Chickpea Feta Salad ahead of time?

Absolutely. This Chickpea Feta Salad is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days. For best results, keep the dressing separate and add it just before serving to maintain freshness and texture.

Is this salad suitable for a vegan diet?

To make this salad vegan, simply swap the feta cheese with a plant-based alternative. There are many vegan feta options available that offer a similar tangy, creamy flavor, making the salad 100% plant-based without sacrificing taste.

What type of chickpeas should I use?

Canned chickpeas are the most convenient and work perfectly in this recipe. If you prefer to use dried chickpeas, soak them overnight and cook until tender. Be sure to cool them completely before adding to the salad.

Can I add protein to make it a full meal?

Yes! While the salad is already protein-rich thanks to the chickpeas, you can boost it by adding grilled chicken, shrimp, tofu, or hard-boiled eggs. This makes it a complete and balanced meal ideal for lunch or dinner.

Chickpea Feta Salad – Best Easy Recipe

Name: Chickpea Feta Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 1 large cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 medium red onion, finely chopped; 1 bell pepper (any color), diced; 1/2 cup Kalamata olives, sliced; 3/4 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

This Chickpea Feta Salad is a vibrant, Mediterranean-inspired dish made with fresh vegetables, creamy feta, and protein-packed chickpeas. It’s quick, healthy, and perfect for meal prep or as a refreshing side.

Ingredients

Scale

2 cans (15 oz each) chickpeas, drained and rinsed
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/2 medium red onion, finely chopped
1 bell pepper (any color), diced
1/2 cup Kalamata olives, sliced
3/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Drain and rinse chickpeas thoroughly. Pat them dry using paper towels.
In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, olives, and parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the chickpea mixture and toss gently to combine.
Gently fold in the crumbled feta cheese to preserve its texture.
Let the salad rest for 10–15 minutes to allow flavors to meld, or chill before serving.

Notes

Dry chickpeas thoroughly to prevent sogginess.
For best flavor, let the salad marinate in the fridge for at least 30 minutes.
Store leftovers in an airtight container for up to 3 days.
To make it vegan, substitute with plant-based feta.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 4g
Sodium: 580mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 11g
Cholesterol: 25mg