This 15-minute Mediterranean chickpea salad with feta is a fantastic, quick-to-assemble recipe. It's loaded with fresh flavors and makes a great lunch or side salad.
It's made with a few simple ingredients, including some pantry staples. I'll also give you ideas for substitutions you can make if you don't have something on hand.
Emily's Recipe Notes
I love pulling together this kind of chopped salad for lunch! It's pretty simple to chop veggies, whip up a dressing, and toss it all together for a bright, fresh meal.
This salad saves well in the refrigerator and can be eaten cold, making it a great make-ahead lunch for a weekday. It travels well, so you can take it to work or out for a picnic.
Chickpea Salad Ingredients
- Chickpeas: You'll need 1 (14.5-ounce) can of chickpeas. Rinse and drain the chickpeas before using them. If you want to use dried chickpeas, you can cook them and use 1 ½ cups of cooked chickpeas for this recipe.
- Vegetables: For this salad, you'll need 3 Persian cucumbers or 1 English cucumber (it's essential to use one of these because their skin is mild and doesn't need to be peeled before using), 1 bell pepper, and ½ a red onion.
- Herbs: This recipe calls for fresh parsley, mint, and dill. However, you can substitute other soft, fresh herbs, such as oregano or cilantro.
- Spices: You'll need half a teaspoon of sea salt, half a teaspoon of sumac, and a quarter teaspoon of freshly ground black pepper.
- Feta: You'll use 2 ounces of crumbly feta cheese. I like to crumble the feta so it's in small pieces, so you get some in each bite.
- Dressing: To top the salad, add 3 tablespoons of olive oil and 1 tablespoon of freshly squeezed lemon juice.
Instructions
Step 1
Chop the vegetables and drain and rinse the chickpeas. Add them to a large mixing bowl.
Step 2
Add the fresh herbs, feta, and dressing ingredients.
Step 3
Toss till fully combined and serve immediately or save for up to 4 days in the refrigerator.
Pairing & Menu Ideas
You can serve this salad on its own as a meal or make it a side dish and serve it with some blackened shrimp or baked white fish. Or pair it with a more traditional Mediterranean recipe like Turkish chicken.
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Mediterranean Chickpea Salad
Ingredients
- 14.5 ounces (1 can) chickpeas drained and rinsed
- 3 Persian cucumbers diced (or 1 English cucumber)
- 1 red bell pepper diced
- ½ medium red onion thinly sliced*
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 2 ounces crumbled feta cheese
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon sea salt
- ½ teaspoon sumac
- ¼ teaspoon ground black pepper
Instructions
- Combine the chickpeas, cucumbers, bell pepper, red onion, mint, parsley, dill, and feta in a large mixing bowl. Toss to combine.
- Add the olive oil, lemon juice, salt, sumac, and black pepper to the bowl and toss to combine.
- Serve immediately or save in the refrigerator for up to 4 days.
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