Chickpea Feta Salad

This vibrant chickpea feta salad is simply bursting with flavor, and it could easily become your favorite summer lunch. Packed with protein and vitamins, this salad only takes 15 minutes to make and tastes amazing the next day, too!

I’m all about quick and simple meals on hot summer days, and this chickpea feta salad has been a staple in my kitchen for years.

It’s a super simple salad that puts a nutritious meal on the table even on those days I can’t even look at a stove.

There’s zero cooking required to make it, and the salad is packed full of fresh veggies, briny feta and protein-rich chickpeas. And let’s not forget about that bright lemon vinaigrette that ties everything together!

What you’ll need

Olive oil — I always opt for high-quality extra virgin olive oil in my dressings for the best flavor.

Lemon juice — Freshly squeezed lemon juice is a must here.

Agave syrup — I love using agave syrup as a natural sweetener, but you can also substitute honey or maple syrup if you like.

Italian herbs mix — This blend of dried herbs (typically basil, oregano, thyme, and rosemary) adds a Mediterranean flair to the dressing.

Chickpeas — Canned chickpeas are a lifesaver for summer; just make sure you drain and rinse them to remove excess salt.

Feta cheese — For the best texture, you can choose a block of feta and cube it yourself, or you can opt for pre-crumbled feta cubes if that’s what you have on hand.

Cherry tomatoes — I love the sweetness and juiciness of cherry tomatoes, but you can also use diced Roma tomatoes if you like.

Cucumber — English or Persian cucumbers are my go-to for salads because they have thin, edible skin and minimal seeds.

Red onion — Soak the diced red onion in cold water for a few minutes before adding it to the salad to mellow the flavor.

How to make chickpea and feta salad

In a small bowl or jar, whisk together the olive oil, lemon juice, agave syrup, Italian herbs mix, salt, and ground black pepper.

In a large bowl, combine the drained and rinsed chickpeas, cubed feta cheese, diced cherry tomatoes, cucumber, and red onion.

Pour the dressing over the salad and toss well until all the ingredients are evenly coated.

Adjust the seasoning to taste and serve as is or in a wrap or pita.

Substitutions and variations

• This salad is super easy to make your own. Add in some diced avocado, grilled chicken, or even a handful of your favorite greens.
• Add a mix of green and black olives for extra flavor and color.
• Bulk up the salad with a cup of cooked quinoa — it also adds extra plant-based protein.

What to serve with this chickpea salad with feta

• Serve this feta chickpea salad as a summer barbecue side alongside grilled chicken or shrimp.
• Stuff the chickpea salad into some warm, fluffy pita pockets for an easy, portable lunch option.
• Pair it with a bowl of creamy hummus and an assortment of crisp, fresh veggies, such as carrot sticks, bell pepper slices, and cucumber rounds.
• Spoon the salad over a bed of your favorite cooked grain, like quinoa, brown rice, or bulgur wheat, for a hearty, fiber-rich meal that'll keep you fueled for hours.

Leftovers and storage

• Store any leftover salad in an airtight container in the fridge for up to 3 days. Give it a good stir before serving to redistribute the dressing and flavors.
• This salad is best served chilled, so there's no need to reheat it. If you prefer your leftovers a bit closer to room temperature, just let the salad sit out for a few minutes before digging in.
• I wouldn't recommend freezing this salad, as the texture of the vegetables and feta cheese will likely become mushy once thawed.

If you’ve tried this chickpea feta salad recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.

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