Chickpea Salad

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!

Large Batch

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.

Ingredients

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

Dressing:

• 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

Ingredient Notes

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

Storage

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).

Similar Recipes

For more popular salads that feature chickpeas, check out these favorites:

• The Jennifer Aniston Salad
• Mediterranean Quinoa Salad
• Orzo Pasta Salad

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