This easy chickpea salad is full of Mediterranean-inspired flavors that keep it light and refreshing while still being protein-packed and satisfying! It makes a big batch of salad out of chickpeas plus crunchy chopped vegetables and creamy crumbled feta.
About This Recipe
This recipe is simple and amazing: it uses a classic mix of fresh Mediterranean ingredients paired with an olive oil + lemon dressing.
It's a combination that's popular for good reason...it's light, refreshing, and still super satisfying.
Chickpea salad is tasty as a side dish or light main course. It's an ideal go-to recipe because it's quick, it can be made ahead of time, and it goes with almost anything!
This recipe makes a sizable batch of salad: about 8 - 10 servings as a side dish or 4 - 5 as a main course. You can use it to feed a small crowd or enjoy leftovers for days.
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need and how to make it:
- 2 (15 ounce) cans chickpeas
- 3 cups diced cucumbers (about 2 cucumbers)
- 3 cups diced roma tomatoes (about 4 tomatoes)
- ⅓ cup diced red onion
- ⅓ cup chopped parsley
- ⅓ cup crumbled feta
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
- Salt & pepper, to taste
Here's a few popular ingredient additions and substitutions for this recipe:
Cucumbers: hot house, English, or Persian cucumbers work best for this recipe. No need to peel them — just dice them up into small pieces.
Parsley: fresh basil or cilantro could be substituted; if you can't find fresh herbs feel free to leave this out.
Tomatoes: the recipe calls for Roma tomatoes, but any type of tomatoes would be tasty (cherry, grape, heirloom).
Red wine vinegar: swap this out for white wine vinegar or apple cider vinegar if preferred.
Italian seasoning: if you don't have this on hand you can swap it for basil or oregano, or a mix of the two.
How to Make Chickpea Salad
The full recipe is at the bottom of this page, but here's a quick overview of how to make it:
Step 1: Make the dressing
In a small bowl, mix together the dressing ingredients: olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt and pepper.
Step 2: Mix the salad
Add all of the salad ingredients to a large bowl. Drizzle the dressing on top and toss to mix.
Taste and season with additional salt, pepper, or lemon juice (for tartness) and vinegar (for acidity) depending on personal preference.
PRO TIP: to help save time and to chop your vegetables small and even use a vegetable chopper: click here to see the one I use!
Step 3: Serve
For best flavor, chill the salad (covered) in the fridge for an hour before serving. Stir well before serving.
Frequently Asked Questions
No, canned chickpeas are already cooked. You don't need to cook or heat them before eating them. Simply drain, rinse, and add them to your recipe.
Chickpea salad is usually served as a side dish but could also be a light main course. The chickpeas make this a protein-packed recipe.
As a side dish, it pairs well with most main dishes and is a good compliment to light proteins (like chicken or fish).
Yes, these are the exact same thing! Look for either name on the can when buying them at the store. They can usually be found next to the canned beans and vegetables.
In the fridge: store your leftovers in an airtight container in the fridge for up to 3 - 4 days. Stir well before serving.
In the freezer: it's not recommended to freeze this recipe because the feta cheese doesn't freeze well.
For meal prep: this is a great recipe to meal prep! Make it and store in in serving-size airtight containers or pair it with a protein (like chicken, fish, shrimp).
For more popular salads that feature chickpeas, check out these favorites:Print