Chickpea Salad with Feta

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. 

Why You’ll Love Our Chickpea Salad with Feta 

I am always a big fan of quick and easy lunches, especially when running around the kids and work. And I hate eating something that is crap just because I have run out of time. 

This chickpea salad with feta is a great option for a refreshing yet hearty meal. I literally whipped it up in 10 minutes and had a filling meal ready to go. 

It’s so simple to make, no cooking involved and you most likely have all the ingredients in the fridge and pantry. Better yet, it is the perfect recipe for meal prep and can be stored in the fridge for a few days.  

Inspired by Greek salad flavours, I mix chickpeas with cucumbers, tomatoes, bell peppers, corn, parsley and creamy feta cheese for a vibrant Mediterranean style chickpea salad. The lemony garlic dressing we used in our quinoa salad really helps lift all the freshness and adds extra zing. So yum.

And with no leafy greens in the mix, you can prep ahead this chickpea salad recipe for BBQs, potlucks or outdoor parties. Guarantee your guests will love all the vibrant colours and fresh flavours. 

Canned vs Dried Chickpeas

We do like to use chickpeas, also known as garbanzo beans, in our cooking. They are such a versatile ingredient and packed with plant protein. Salads with chickpeas make hearty meals. 

Chickpea mash is one of my latest obsessions. So good with our pickled beet salad.

Can also roast in the air-fryer to make a tasty chickpea snack or added to roasted cauliflower for a delicious side dish. Plus, it is the quintessential ingredient in popular street food falafels. They make a great vegan salad meal. 

Dried chickpeas, in general, will provide more depth in flavour and can be stored in the pantry for a long time. However, they do take longer to cook, plus soaking time. If you have an instant pot, you can save some extra time as you cook chickpeas in an instant without soaking.

I normally use canned chickpeas because they are so much quicker to prepare, very affordable and easy to store. However, some do find canned chickpeas to have a “tinny” taste. Personally doesn’t affect me so much. 

Ingredients

These are the main ingredients you need for chickpea salad with feta:

• 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.

Instructions

Step by step instructions for 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. 

Great Mains for This Salad

A delicious side like our chickpea salad with feta deserves an equally delicious main dish:

If you love a classic steakhouse-style beef burger, this recipe will be your new go to.

Otherwise you can also try these easy to make baked BBQ chicken with the bone in or for meatless Monday, this artichoke and spinach ravioli bake just might make the cut.

Frequently Asked Questions