This Refreshing Feta Chickpea Salad is the perfect vibrant, healthy, and incredibly easy dish for a light lunch, side, or potluck contribution! It’s packed with protein-rich chickpeas, crisp cucumber, sharp red onion, salty feta cheese, and a generous amount of fresh herbs like parsley, dill, and mint, all tossed in a zesty lemon-Dijon vinaigrette. I absolutely adore salads like this Feta Chickpea Salad, especially during spring (like right now on April 15th!) when I crave fresh, bright flavors. It comes together in minutes and tastes amazing!
Why You’ll Love This Feta Chickpea Salad
- Fresh Mediterranean Flavors: Loaded with classic Med ingredients like cucumber, red onion, herbs, lemon, olive oil, and feta.
- Healthy and Nutritious: Packed with plant-based protein, fiber, and fresh vegetables.
- Quick and Easy: Requires only chopping and mixing – ready in about 10-15 minutes!
- Versatile: Perfect as a vegetarian main, a side dish, or stuffed into pitas.
- Make-Ahead Friendly: Great for meal prep lunches throughout the week.
Ingredients for Feta Chickpea Salad
Here’s what you’ll need to make this vibrant and easy salad. The full list with measurements is in the recipe card below.
Salad
- Chickpeas (canned) (Beans)
- Cucumber, diced (Vegetable)
- Red onion, thinly chopped (Vegetable)
- Parsley, chopped (Herb)
- Dill weed, chopped (Herb)
- Mint leaves, chopped (Herb)
- Feta cheese, crumbled (Dairy) (Added based on title/description/instructions)
Dressing
- Extra virgin olive oil (Oil)
- Lemon juice (Acid)
- Lemon zest (Flavoring)
- Dijon mustard (Condiment)
- Honey (Sweetener)
- Dried oregano (Herb)
- Kosher salt (Seasoning)
- Black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the fresh herb combination in this Feta Chickpea Salad, but feel free to adapt it:
- Different Beans: Use white beans (cannellini) or lentils instead of chickpeas.
- Add More Veggies: Toss in some chopped bell peppers (any color), cherry tomatoes, or Kalamata olives.
- Make it Spicy: Add a pinch of red pepper flakes to the dressing.
- Different Cheese: If you’re not a fan of feta, try crumbled goat cheese. For a vegan option, omit the cheese or use a vegan feta alternative.
- Add Grains: Mix in some cooked quinoa or couscous to make it even heartier.
How to Make Feta Chickpea Salad
Let me show you how incredibly simple it is to make this refreshing Feta Chickpea Salad:
Make the Dressing
- First, I prepare the zesty dressing. I add all the dressing ingredients – extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, kosher salt, and black pepper – to a large salad bowl (the same one I’ll use for the salad to save on dishes!).
- I whisk everything together until the dressing is well combined and slightly emulsified.
Add Vegetables and Herbs
- Next, I add the thinly chopped red onion and the diced cucumber to the bowl with the dressing. I give it a good mix. Letting the onion sit in the dressing for a few minutes helps to mellow its sharp bite.
- I add the chopped fresh parsley, dill, and mint leaves to the bowl.
Add Chickpeas and Feta
- I drain and thoroughly rinse the canned chickpeas.
- I add the drained chickpeas to the salad bowl.
- Finally, I add the crumbled feta cheese.
Toss and Serve
- Gently, I toss everything together until all the ingredients are evenly coated in the delicious lemon-Dijon dressing.
- I taste the Feta Chickpea Salad and adjust the seasoning with more salt and pepper if needed.
- Serve!
Tips and Tricks for the BEST Chickpea Salad
Here are my secrets for making this Feta Chickpea Salad truly exceptional:
- Rinse Chickpeas Well: Rinsing canned chickpeas removes excess sodium and the “canned” taste.
- Fresh Herbs are Key: Using fresh parsley, dill, and mint provides the brightest, most vibrant flavor profile. Dried herbs won’t have the same impact here.
- Dice Veggies Small: Chopping the cucumber and onion into small, relatively uniform pieces ensures you get a good mix of flavors in every bite.
- Let it Marinate (Optional): While delicious immediately, letting the salad sit for 15-30 minutes before serving allows the flavors to meld even more.
- Good Quality Feta: Use block feta packed in brine and crumble it yourself for the best flavor and texture compared to pre-crumbled.
How to Serve
This Feta Chickpea Salad is incredibly versatile! Serve it as:
- A Light Lunch: Perfect on its own or scooped into lettuce cups.
- A Side Dish: A fantastic accompaniment to grilled chicken, fish, lamb skewers, or sandwiches.
- A Potluck Star: Always a popular and refreshing choice for gatherings.
- In Pita Bread: Stuff into warm pita bread for a delicious vegetarian sandwich.
- Part of a Mezze Platter: Serve alongside hummus, baba ghanoush, olives, and other Mediterranean bites.
Serve chilled or at room temperature.
Make Ahead and Storage
This salad is great for making ahead!
- Make Ahead: You can chop the vegetables and herbs and make the dressing up to a day in advance. Store them separately in airtight containers in the refrigerator.
- Storage: Store leftover Feta Chickpea Salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the cucumber might release some water over time.
FAQs about Feta Chickpea Salad
- Can I use dried chickpeas?
- Yes, but you’ll need to cook them first according to package directions or using your preferred method (like an Instant Pot). Ensure they are fully cooked and cooled before using in the salad. Canned chickpeas make this recipe much quicker.
- What if I don’t like dill or mint?
- Feel free to adjust the herbs! Use all parsley, or substitute with other fresh herbs like oregano or basil.
- Can I add other vegetables?
- Absolutely! Cherry tomatoes, bell peppers, or Kalamata olives are common and delicious additions to this style of Feta Chickpea Salad.
Enjoy this fresh, flavorful, healthy, and incredibly easy Feta Chickpea Salad! It’s a perfect taste of the Mediterranean.
Print
Feta Chickpea Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 1x
- Category: Salad, Side Dish, Vegetarian
- Cuisine: Mediterranean-Inspired
Description
Our Feta Chickpea Salad is perfect as a light vegetarian main or a refreshing side. Full of fresh herbs, cucumber, red onion, and feta, tossed in a zesty lemon-Dijon dressing. Whip it up in minutes and enjoy!
Ingredients
Scale
For the Salad:
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 1/2 cups cucumber, diced (English or Persian recommended)
- 1/3 cup red onion, thinly chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill weed, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup crumbled feta cheese (approx. amount, adjust to taste)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1/2 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional, for balance)
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Instructions
- Make the Dressing: In a large serving bowl, add all the salad dressing ingredients: olive oil, lemon juice, lemon zest, Dijon mustard, honey (if using), dried oregano, salt, and pepper. Whisk well to combine until the dressing is emulsified.
- Add Onion and Cucumber: Add the thinly chopped red onion and diced cucumber to the bowl with the dressing. Mix well to coat. Letting the onion sit in the dressing for a few minutes can help mellow its flavor slightly.
- Add Herbs: Add the chopped fresh parsley, dill, and mint to the bowl.
- Add Chickpeas: Add the rinsed and drained chickpeas to the salad bowl.
- Add Feta and Toss: Add the crumbled feta cheese. Toss all the ingredients gently until everything is evenly combined and coated in the dressing.
- Season and Serve: Taste the chickpea salad and adjust the seasoning with more salt or pepper, if needed. Serve immediately or chill briefly before serving.
Notes
- Chickpeas: Rinsing and draining canned chickpeas removes excess sodium and improves texture.
- Cucumber: English or Persian cucumbers have thinner skin and fewer seeds. If using a regular cucumber, you might want to peel it and remove the seeds.
- Onion: If you find raw red onion too strong, soak the chopped onion in cold water for 10-15 minutes, then drain well before adding.
- Herbs: Fresh herbs provide the best flavor. You can adjust the amounts or types based on preference.
- Feta: Use crumbled feta cheese. The amount can be adjusted to taste.
- Make-Ahead: You can prepare the dressing and chop the vegetables/herbs ahead of time. Store them separately in the refrigerator. Combine and toss just before serving for the best texture.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water over time.