This bright and zesty Mediterranean chickpea feta salad comes together in just fifteen minutes, making it a perfect weekday lunch or dinner. Serve it alone or in a warm pita!
I love a light, bright salad, and this chickpea feta salad is so simple to make and delicious to eat. The meaty chickpeas gives the salad some bulk, while the juicy bites of tomato and fruity tang from the citrus are undeniably refreshing. And let's not forget about the feta. The rich and salty cheese is an excellent addition that complements the other ingredients really well.
We love serving this salad in warm pita bread as a sandwich. If we're serving it on its own, I like to make a stuffed garlic bread for the side. It's also terrific with a hot soup (our favorites is a hearty loaded potato soup, especially since it's so easy you don't even have to peel or drain anything)!
Ingredients
Chickpea Feta Salad
Although there are just five ingredients in the salad itself, they're all very flavorful and complement each other perfectly.
- Canned chickpeas, drained: Canned chickpeas make this easy recipe so quick to make!
- Tomato, thinly sliced or chopped: A good summer tomato will really make the salad shine. Substitute for cherry tomatoes if they're not in season.
- Fresh mint, coarsely chopped: Don't skip this ingredient! It adds a lot of freshness and flavor to the salad overall.
- Shredded Brussels sprouts: These add a nice crunch to the salad and won't wilt if you have leftovers.
- Crumbled feta cheese: We call for half a cup of feta cheese, but use more or less as you like.
Vinaigrette Dressing
- 2 lemons, juiced
- ¼ cup extra-virgin olive oil
- 1 teaspoon coarse salt
Instructions
It's so simple to make this salad that you probably don't even need instructions for how to make it. Just in case, here are the steps for you:
- Grab a large bowl (you can even use the one you'll be serving it in if it's large enough) and add all of the salad ingredients.
- In another small bowl, add the dressing ingredients and whisk it vigorously to combine it.
- Pour the vinaigrette dressing into salad ingredients bowl and gently toss it all together to combine it thoroughly. You can stop here and serve it immediately, or you can let it sit for 15-30 minutes to allow the flavors to meld. It's delicious either way!
- Serve it cold or at room temperature, or use it as a sandwich filling for warm pita bread!
Make Ahead Instructions
This chickpea feta salad works very well as a make-ahead dish and actually improves with a little time.
- Up to 24 hours ahead: You can assemble the entire salad, including the vinaigrette, cover it tightly, and refrigerate it. The chickpeas will absorb the lemony dressing and become even more flavorful.
- 48 hours ahead: Prep the components separately. Combine the chickpeas, Brussels sprouts, mint, and dressing and refrigerate. Add the tomato and feta just before serving to keep everything as fresh as possible.
- Meal-prep option: Portion the dressed salad without the tomato and feta into individual containers. Add the tomato and feta when you're ready to eat (especially if you plan to use it as a pita filling).
Storage Instructions
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- After storing: The salad may release a little liquid as it sits. Just give it a quick stir and it'll be good as new.
- Freezing: This salad is not freezer-friendly sadly. The fresh tomato, feta, and mint don't hold up well once thawed so we advise skipping the freezer altogether.
Related Recipes
Looking for more delicious and healthy salad recipes? Try these:
Chickpea Feta Salad
This bright and zesty Mediterranean chickpea salad comes together in 15 minutes, making it a perfect weekday lunch or dinner. Serve alone or in a warm pita!
Ingredients
Salad Ingredients
- 32 ounces canned chickpeas, drained
- 1 medium tomato, thinly sliced or chopped
- 2 tablespoons fresh mint, coarsely chopped
- ½ cup shredded Brussels sprouts
- ½ cup crumbled feta cheese
Vinaigrette Dressing
- 2 lemons, juiced
- ¼ cup extra-virgin olive oil
- 1 teaspoon coarse salt
Instructions
- Add all of the salad ingredients to a large bowl.
- In another small bowl, add the dressing ingredients and whisk it vigorously to combine.
- Pour the vinaigrette dressing into salad ingredients bowl and gently toss to combine. (See notes)
- Serve it cold or at room temperature, or use it as a sandwich filling for warm pita bread.
Notes
Allow it to sit for 15-30 minutes if possible to allow the flavors to meld (but it's delicious enjoyed immediately, too)!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 19gSaturated Fat: 5gUnsaturated Fat: 14gCholesterol: 18mgSodium: 926mgCarbohydrates: 48gFiber: 13gSugar: 10gProtein: 18g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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