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Chickpea Salad Recipe

Chickpea Salad

Steven
This chickpea salad is loaded with crisp cucumber, juicy tomatoes, tangy feta, and a bright lemon dressing. It's the kind of dish you make once and then keep coming back to all summer long.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 6
Calories 260 kcal

Equipment

  • Cutting board
  • Chef's knife
  • Colander - for rinsing and draining chickpeas
  • Large mixing bowl
  • Citrus juicer
  • Small bowl or jar - for whisking dressing
  • Measuring cups and spoons

Ingredients
  

  • 2 15 oz canned chickpeas - 425 g each, drained and rinsed (about 3 cups cooked)
  • 1 English cucumber - diced (about 2 cups)
  • 1 pint cherry tomatoes - 300 g, halved
  • 1/2 red onion - medium, finely diced
  • 3/4 cup feta cheese - 115 g, crumbled
  • 1/3 cup kalamata olives - 50 g, pitted and halved
  • 1/2 cup fresh parsley - 20 g, chopped
  • 2 tablespoons fresh dill - chopped (optional)

For the Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice - about 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 clove garlic - minced
  • 1/2 teaspoon dried oregano
  • salt - to taste
  • black pepper - to taste

Instructions
 

  • Rinse and drain chickpeas in a colander, then pat dry with a towel.
  • Dice cucumber, halve tomatoes, and finely dice onion, then add to a large bowl.
  • In a small bowl, whisk oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined.
  • Add chickpeas to the bowl with vegetables and pour over three-quarters of the dressing, then toss to coat.
  • Sprinkle feta, olives, parsley, and dill over the salad, then gently toss one more time.
  • Taste and adjust salt and pepper, then let rest 10 minutes at room temperature or 30 minutes in the fridge before serving.

Notes

  • Always dry the chickpeas well after rinsing so the dressing doesn't get watered down.
  • Cut the vegetables into similar sized pieces so every bite has a good mix of textures.
  • Let the salad rest before serving. The flavors are noticeably better after 30 minutes than right after mixing.
  • Salt the salad in stages, tasting as you go, since feta and olives already bring some saltiness.
  • Use a good olive oil since it's the main flavor carrier in the dressing.
  • If prepping ahead, hold back the herbs and add them just before serving to keep their color vibrant.
  • For a vegan version, simply leave out the feta cheese or swap in a plant-based feta alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If the salad seems dry after chilling, add a drizzle of olive oil and a squeeze of fresh lemon juice before serving.
  • Add avocado, quinoa, roasted red peppers, or toasted nuts for easy variations.
Keyword chickpea salad, healthy salad recipe, Mediterranean chickpea salad, no cook salad, vegan chickpea salad