Chickpea Feta Salad is a refreshing, Greek-inspired, summer recipe. It’s bright, full of fresh ingredients and comes together super quick. Plus, it’s a great side to bring to picnics or holidays.
Everyone loves a flavorful and delicious salad. If you want to try something fresh and new check out my Antipasto Pasta Salad and my Spicy Asian Cucumber Salad.
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Why this Chickpea Salad Recipe is a Keeper
I love this salad recipe because it’s quick, filling and absolutely delicious. Plus, it’s great to bring for lunch or to a potluck.
- Quick and Easy: Comes together fast with very little prep work.
- Fresh Ingredients: Loaded with crisp vegetables, chickpeas and tangy feta.
- Meal Prep Friendly: Holds up well for lunches and easy make-ahead meals.
- Healthy and Filling: Chickpeas add protein and texture that make the salad satisfying.
- Serve With: Serve this recipe with Grilled Turkey Burgers with Pickled Onions, Grilled Shrimp Skewers or Fruit Salad with Honey Lime Dressing.
Can Chickpea Feta Salad be Made Ahead?
Yes, you can make it a few hours in advance and store it in the fridge. Just make sure to not add soft vegetables such as avocado too far in advance.
What Reader’s Are Saying…
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“Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!”
~ Allyssa
Ingredient Notes for Chickpea Salad with Feta
All of the ingredients are easy-to-find, but you may even have some in your pantry already.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chickpeas: Garbanzo beans, or chick peas, will help build the base for your salad.
- Fresh Produce: You will need fresh vegetables like cherry tomatoes, cucumbers, and red onion. You will also need fresh herbs like mint, basil and garlic.
- A Block of Feta: Crumbled feta is the perfect cheese to top off this side dish. You can either crumble it yourself, or buy pre-crumbled feta.
Variations and Substitutions to Make Chickpea Salad
This green salad packed with protein is super flexible. Switch it up to make it work for your tastes.
➡️ Add Protein: Mix in grilled chicken or tuna for a heartier meal.
➡️ Other Add-Ins: Add in some white beans or avocado for a slightly creamier texture. Season with salt and pepper if needed.
➡️ Add Crunch: Toss the feta and cilantro with celery or bell pepper for extra texture.
➡️ Boost Flavor: Add chopped fresh parsley, fresh dill or oregano before serving. You can also add red pepper flakes for some spice.
➡️ Lemon Dressing: You can turn the dressing into more of a lemon vinaigrette by adding a hearty squeeze of fresh lemon juice to the extra virgin olive oil.
➡️ Make It Heartier: Stir in cooked pasta for a Mediterranean pasta salad variation.
Kitchen Tools To Make Chickpea and Feta Salad Easier
While most of this chickpeas cucumber feta salad recipe uses everyday kitchen tools, a few items make it even easier.
- Large Mixing Bowl: Makes tossing the salad easier without crushing the vegetables.
- Sharp Chef Knife: Helps create evenly sized vegetables for better texture.
- Salad Spinner: Useful for drying vegetables thoroughly before mixing.
How to Make Chickpea Feta Cheese Salad
Creamy feta salad comes together in just 3 easy to follow steps. This briny feta salad recipe is so easy and delicious, I tend to make it again and again.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix Salad Base: Combine cherry tomatoes, cucumbers, red onion, chickpeas, roasted red peppers, olives, feta, mint and basil by tossing in a large bowl.
- Make the Dressing: Add the olive oil, red wine vinegar, garlic, honey, Dijon mustard, oregano and All Purpose Seasoning to a jar with a tight-fitting lid. Shake vigorously to combine.
- Toss Salad: Pour the well-combined dressing over the salad. Toss to coat everything well, and serve fresh.
Prep Ahead and Short Cut Recipe Tips
Start preparing steps to this simple salad ahead of time so that the assembly process is as easy as can be. It is so much easier to make a batch as a side dish for grilled chicken.
➡️ Chop Vegetables Early: Prep cucumbers, diced roma tomatoes and diced red onions ahead of time and refrigerate separately.
➡️ Mix Dressing Ahead: Store dressing in a jar and shake before using. Season to taste with sea salt and black pepper.
➡️ Use Canned Chickpeas: Canned chickpeas make this recipe extra quick, rather than dried chickpeas.
➡️ Assemble Before Serving: Toss the salad shortly before serving for the freshest texture.
Alternate Preparation Methods for the Easy Salad
You can serve this easy salad recipe another way by adding grilled meat or turning it into a wrap.
- Add Grilled Protein: Serve alongside grilled chicken, shrimp or steak for a complete dinner.
- Turn Into Wraps: Spoon the salad into pita bread or wraps for easy lunches.
Why Does Chickpea Salad Get Watery?
Chickpea salad can get a little watery if you don’t drain the canned ingredients well enough. Make sure to get all of the juice out before dumping the ingredients in!
How to Store and Use Leftovers Bean Salad
- Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
- Using Leftovers: Leftovers are perfect for lunch. Spoon leftovers into pita pockets, wraps or grain bowls.
Expert Tips for Making This Easy Cucumber Recipe
➡️ Dry Thoroughly: Excess moisture can water down the dressing.
➡️ Season Carefully: Feta already adds saltiness, so taste before adding extra salt.
➡️ Chill Briefly: A short chilling time helps the flavors blend together.
➡️ Cut Evenly: Uniform vegetable pieces improve texture and presentation.
➡️ Serve Fresh: The vegetables stay crispest within the first day.
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Chickpea and Feta Salad
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Ingredients
- 2 pints Cherry tomatoes, halved
- 2 English cucumbers, diced
- ½ Red onion, minced
- 15.5 ounces Chickpeas, canned, drained and rinsed
- ½ cup Roasted red peppers, chopped
- ½ cup Kalamata olives, halved and pitted
- ½ cup Feta cheese, chopped
- ¼ cup Fresh mint, chopped
- ¼ cup Fresh basil, chopped
Dressing
- ½ cup Olive oil
- ¼ cup Red wine vinegar
- 1 clove Garlic, grated
- 2 Tablespoons Honey
- 1 Tablespoon Dijon mustard
- 1 teaspoon Dried oregano
- 1 teaspoon All Purpose Seasoning Blend
Instructions
- In a large bowl combine tomatoes, cucumbers, onion, chick peas, roasted red peppers, olives, cheese, mint and basil; Toss to combine.
- Add all dressing ingredients to a jar with a tight fitting lid.
- Shake to combine.
- Pour dressing over salad and toss to combine.
- Serve immediately.
Christina’s Notes
- Dry Chickpeas: Removing excess moisture keeps the salad fresh and flavorful.
- Use Block Feta: Fresh block feta creates the best creamy texture.
- Chill Briefly: Letting the salad rest improves flavor.
- Taste Before Salting: Feta already contributes salty flavor.
- Serve Fresh: The vegetables stay crispest the first day.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
A lovely Mediterranean salad that is perfect as a side dish or lunch idea!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
This salad has it all, and it’s delicious!!