Chickpea Salad with Feta – Easy Mediterranean Salad with Lemon Dressing

Express meals at its finest. This Mediterranean style chickpea salad with feta is ready in 10 minutes. Perfect for a satisfying lunch, tasty side dish or even meal prep ahead. 

Ever wondering if a salad can be both hearty and effortless? That’s exactly what this Chickpea Salad with Feta delivers. 

I’m always a big fan of quick and easy lunches, especially when juggling kids and work. And honestly, I hate eating something disappointing just because I’ve run out of time. 

This chickpea salad takes just 10 minutes to make, no cooking needed. And somehow tastes far more impressive than it looks. 

I mix chickpeas with crisp cucumbers, juicy tomatoes, sweet corn, colourful bell peppers, fresh parsley and creamy feta cheese for a vibrant Mediterranean-style chickpea salad.

The lemony garlic dressing (the same one I love using in my quinoa salad) ties it all together with freshness and zing. So yum!

What I do differently is crumble the feta rather than leaving it in chunks. This allows the feta to coat all the ingredients, adding an extra layer of creaminess and saltiness in every bite.

I also love that this chickpea salad is so pantry-friendly yet feels premium. Inspired by Greek salad flavours, it’s quick, fresh, and full of texture.

I’ve tested this recipe so that even when made ahead, it holds its crunch and the flavours stay delicious. 

And with no leafy greens in the mix, my chickpea salad is perfect to prep ahead for BBQs, potlucks or outdoor gatherings. Make double portions if you’re feeding a crowd, it’s colourful, satisfying and guaranteed to be a favourite.

Recipe Overview

Flavour/Texture: I love the hearty, nutty flavours of chickpeas mixed with salty feta and all the refreshing vegetables. The contrasting textures and flavours work a treat in this chickpea salad recipe.

Together with the zippy lemon garlic dressing, this Mediterranean chickpea salad is fresh, vibrant and satisfying.

Ease: Too easy to even explain. A great beginner salad recipe to start with.

Time: You only need to spare 10 minutes or maybe a little longer if you are going to make a double batch for meal prep. No doubt a quick salad recipe.

Ingredients You’ll Need for This Chickpea Salad Recipe

Chickpeas: This recipe calls for canned chickpeas as they are easy for me. You do not need to pre-cook canned chickpeas. Just drain and give them a rinse before use.

Corn: I have used canned corn in this recipe only because I want something quick and easy. Choose a quality brand to ensure freshness.

Cucumber: Fresh cucumber adds crunch and clean sweetness. My go-to cucumbers are normally Lebanese cucumbers but garden or continental cucumbers work well.

Tomatoes: I like to use cherry tomatoes but any variety that is fresh and in season is great. Chop larger tomatoes into smaller pieces.

Bell peppers: Any colour bell peppers are fine, but I do prefer red bell peppers.

Parsley: Mediterranean style salads would not be without herbs. Parsley is my favourite for this mix, but you can choose your own variety too.

Feta cheese: I just love how feta adds a salty and creamy element to the salad. No extra seasoning is needed.

Lemon juice: You can try other vinegars in the salad dressing but I prefer lemon juice in this recipe because of the citrus flavours against the fresh seasonal vegetables.

Garlic: Adds just enough punch to the overall flavour. I prefer to grate my garlic so it melds into the vinaigrette well.

Variations and Substitutions

Fresh corn: I actually prefer fresh corn in my salads, but to save time in this recipe, I chose to use canned corn. Preferably avoid frozen corn for a fresh salad. 

Other cheese: If you don’t like feta, you can switch it to another type of cheese. Try baby bocconcini, grilled halloumi cubes or marinated goat cheese.

Vegan / Dairy free option: Substitute feta with your favourite vegan brand or omit it. Avocado is a great addition if you like to add a soft, creamy element. 

Dried chickpeas: I use canned chickpeas because this is a quick recipe! However, you can use dried chickpeas and cook them as per instructions. For one can of chickpeas, use ½ cup of dried chickpeas.

Different herbs: You can switch parsley for basil, mint, dill or even a combination of your favourite herbs. 

Other ingredients: This simple salad recipe is flexible enough for you to replace or add other ingredients to make your own hearty chickpea salad. Try other ingredients like olives, avocado, red onion or capers.

How to Make Chickpea Salad with Feta

How to Make The Salad

Open and drain canned chickpeas. I like to give canned chickpeas a rinse before using to remove any excess starch and/or skin. 

Open and drain canned corn. 

Slice cucumbers in quarters lengthwise and chop into small pieces.

Cut cherry tomatoes into halves.

Slice red bell pepper in half and remove seeds. Cut into bite size pieces.

Roughly chop parsley. 

How To Make Lemon Garlic Dressing 

In a mason jar, add extra virgin olive oil, lemon juice, crushed garlic, salt and pepper. 

Shake until well combined. 

How to Assemble the Salad

In a large bowl, add all the salad ingredients except for feta. 

Pour salad dressing on top and toss to combine.  

Crumb feta on top of salad and gently toss it through.

Serve. 

How to Make This Salad Perfectly [Expert Tips]

Use good quality chickpeas: Not all canned chickpeas are created equal.

I always rinse and drain them well to remove starch and excess coating on the chickpeas. This helps keep the salad light and fresh, not mushy.

Use firm cucumbers: Lebanese or Persian are great for extra crunch.

Chop the vegetables similar size: Having similar sized vegetables makes it more pleasant to eat. Who wants a huge chunk of cucumber or bell peppers popping into their salad?

Crumbled feta, not chunks: I prefer crumbling the feta rather than cutting into cubes. The smaller pieces mingle with the dressing and coat the chickpeas beautifully for extra creaminess.

Keep feta separately in meal prep: If you are preparing this chickpea salad recipe ahead of time, leave the feta out until ready to serve. I prefer this way and it keeps the salad longer and fresher.

Use quality olive oil: It makes all the difference in simple dressings.

Balance acidity: Taste before serving; add a little more lemon juice or feta if needed.

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