Chickpea Feta Salad
This easy Chickpea Salad recipe is healthy, vibrant and delicious! Use chickpeas, lots of chopped vegetables, and a zesty Mediterranean vinaigrette. Great as a side, or a protein and fiber-packed snack or lunch. Your line-up of vegetables can include anything you like. A mix of colors and a lot of crunch is the goal.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Persian or other small cucumbers
- 5 radishes
- 5 Campari tomatoes
- 15 snap peas
- 3 scallions
- 1 large red, orange, or yellow bell pepper
- 16 ounces chickpeas (canned, drained and rinsed, or cooked from dry)
- 8 ounces feta cheese
- Juice of 1 lemon
- 1 tablespoon unseasoned rice wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Garlic Mint Salt (or your own blend of dried mint, garlic powder, salt, and pepper)
- Salt and pepper to taste
Instructions
- 1
Finely dice all of the vegetables, removing the seeds from the tomatoes before dicing them. For the scallions, use both the white and green parts.
- 2
In a medium bowl, combine the vegetables with the chickpeas. Crumble half of the feta over top.
- 3
Dress with the lemon juice, vinegar, olive oil, and Garlic Mint Salt (use dried mint, garlic powder, salt and pepper). Taste and adjust seasonings as needed. Refrigerate the salad for at least an hour before serving, topped with more feta.