Easy Chickpea Feta Salad
This fresh and vibrant Easy Chickpea Feta Salad is the perfect choice for a quick lunch or easy meal prep. Packed with fiber and protein, it comes together in under 15 minutes with no cooking required. Chop your veggies, toss them together, and enjoy. Made with canned chickpeas, crisp vegetables, fresh cilantro, salty feta, and a hint of sweet balsamic, this salad is incredibly satisfying and packed with flavour.
- This salad is vegetarian-friendly, packed with protein, and loaded with a variety of fresh vegetables. For a vegan option, simply swap the feta for vegan feta to keep it entirely plant-based.
- Perfect for a quick lunch, this salad can be prepared up to two days in advance, making it ideal for meal prep and busy schedules.
- To make it even more nutrient-dense, pair this salad with your favorite protein for a hearty, balanced meal.
Ingredients
- Chickpeas – This recipe uses canned chickpeas, making it extra convenient since you just need to drain and rinse. While raw chickpeas are an option, they need soaking and boiling, which adds extra steps. I also love the taste, texture, and simplicity of canned chickpeas for this salad.
- Cucumber – I like to keep the cucumber skin on for added texture and color. However, when slicing, I recommend removing the soft, seedy center to prevent excess moisture from watering down the salad.
- Red onion – For a touch of sweetness, red onion is the best choice, but green onion or white onion are great alternatives that work just as well.
- Bell Peppers – I like to use a mix of red and green peppers for their crunch and vibrant color, but you can use any variety you prefer.
- Tomato – Roma tomatoes are my favorite, but be sure to scoop out the seeds to avoid a watery salad.
- Herbs – Freshly chopped cilantro is a must for a flavorful and vibrant chickpea salad. If cilantro isn’t your favorite, you can substitute it with mint, parsley, or any herb of your choice.
- Citrus – Fresh lemon juice is essential to balance the flavors. Avoid bottled lemon juice as it tends to add bitterness.
- Balsamic – Opt for a thick, sweet balsamic to perfectly balance the citrus and fresh vegetables.
- Feta – Any feta cheese works well here, but you can also try mini mozzarella balls, bocconcini, or even cubed habanero or jalapeño cheese for a spicy twist.
- Salt and Pepper – A pinch of salt and freshly cracked pepper enhances the flavors, bringing out the best in the chickpeas and herbs.
How To Make Easy Chickpea Feta Salad
Step 1 – Prepare the vegetables: Chop the bell peppers into bite-sized pieces and remove the centers with seeds. Slice the cucumbers in half lengthwise and use a spoon to scoop out the seedy center, then chop the cucumbers. Cut the tomatoes in half and use a spoon to scoop out and discard the seeds, then chop the tomatoes. Dice the red onions into small cubes. Finely chop the fresh cilantro. Add all the vegetables and cilantro to a large bowl.
Step 2 – Rinse and Drain Chickpeas: Thoroughly rinse the canned chickpeas under cold water and drain. Then add the chickpeas to the large bowl.
Step 3 – Combine, Toss and Chill: Add lemon juice, balsamic glaze, salt and pepper to the bowl. Toss until everything is combined, then crumble feta over the salad. Chill for an hour and serve.
Serving Suggestions
While this chickpea feta salad is delicious on its own, I love serving it as a side dish. The feta adds a wonderful Greek-inspired flavour, so my favourite way to enjoy it is with warm pita bread, honey-herb roasted potatoes, grilled shrimp skewers, and a generous dollop of creamy tzatziki. This salad is also perfect for lunch or meal prep and to boost the protein, try adding canned tuna, grilled chicken, or even some savoury ground chicken meatballs on top. You can even scoop the salad up with chips for a great crunchy snack.
More Salad Recipes
Salad Variations
One of the best things about salads is how easily you can customize them to suit your tastes or take advantage of seasonal produce. Although this is a chickpea feta salad, feel free to personalize it to match your preferences and I’ve listed some delicious options for adding healthy fats, fresh herbs, proteins, dairy, and veggies to elevate your salad and make it your own.
Fats: Chunks of avocado, which adds a creamy touch and healthy fats. You can also add roasted pumpkin seeds, pecans or slivered almonds.
Herbs: Instead of cilantro, parsley and mint are great options.
Protein: Add grilled chicken, tuna or shrimp for extra protein. Or you can substitute the chickpeas for kidney beans, black beans or white beans.
Dairy: Mozzarella chunks, mini bocconcini, or cubes of habanero cheese.
Vegetables: Chopped iceberg lettuce, arugula, cheery tomatoes, a variety of bell peppers or jalapeno for a little spice.
Additional ingredients: Add in some olives, capers, cooked orzo, quinoa, wild rice or homemade croutons.
Easy Chickpea Feta Salad FAQ
Can I make this ahead?
Yes, you can prepare the salad up to four days in advance and store it in the refrigerator until ready to eat. For meal prep, divide the chickpea salad into deli containers for a convenient, grab-and-go lunch option.
Do the canned chickpeas need to be cooked?
Canned chickpeas are a time-saver since they don’t need to be cooked. Simply drain them and rinse with cold water, making this salad incredibly easy to prepare.
Does it need to be refrigerated?
Since we’re using feta, the salad needs to be refrigerated. Even if you skip the feta, I highly recommend refrigerating it to let the flavors marinate and develop even more.
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Easy Chickpea Feta Salad
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 medium cucumber
- 2 Roma tomatos
- 1 medium red onion
- 1 cup cilantro
- 1 canned chickpeas (19 oz)
- 3 tablespoons lemon juice
- 2 tablespoons balsamic glaze
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
Instructions
- Prepare the vegetables: Chop the bell peppers into bite-sized pieces and remove the centers with seeds. Slice the cucumbers in half lengthwise and use a spoon to scoop out the seedy center, then chop the cucumbers. Cut the tomatoes in half and use a spoon to scoop out and discard the seeds, then chop the tomatoes. Dice the red onions into small cubes. Finely chop the fresh cilantro. Add all the vegetables and cilantro to a large bowl.1 red bell pepper, 1 green bell pepper, 1 medium cucumber, 2 Roma tomatos, 1 medium red onion, 1 cup cilantro
- Rinse and Drain Chickpeas: Thoroughly rinse the canned chickpeas under cold water and drain. Then add the chickpeas to the large bowl.1 canned chickpeas (19 oz)
- Combine, Toss and Chill: Add lemon juice, balsamic glaze, salt and pepper to the bowl. Toss until everything is combined, then crumble feta over the salad. Chill for an hour and serve.3 tablespoons lemon juice, 2 tablespoons balsamic glaze, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup feta cheese,
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