Easy Chickpea Salad

Chickpea salad with tomatoes, feta, cucumbers, peppers, and herbs in a white salad bowl with a jar of lemon vinaigrette behind it.

5 from 1 vote

This chickpea salad with lemon vinaigrette is fresh, crunchy, and full of bright flavor. Packed with protein and fiber, it’s an easy, healthy side dish or light lunch that’s perfect for meal prep.

Prep Time20

Total Time20

Course: Salads, Side Dish, Vegetarian + Vegan

Cuisine: American, Mediterranean

Keyword: chickpea salad, easy chickpea salad, mediterranean chickpea salad

Servings: servings

Author: Danae Halliday

Ingredients

Lemon Vinaigrette

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons dijon mustard
1 teaspoon honey or to taste
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt or to taste
Black pepper to taste

Chickpea Salad

1 (14 ounce) can chickpeas drained and rinsed
1 cup diced Persian or English cucumber
1 cup cherry tomatoes halved
1 yellow bell pepper diced
1/4 cup diced red onion
1/4 cup chopped flat leaf parsley
2 tablespoons chopped dill
4 ounces feta cut into cubes

Instructions

In a jar with a lid or a small bowl, combine all of the ingredients for the lemon vinaigrette. Shake or whisk together until well combined.
Add the chickpeas, cucumber, tomatoes, peppers, red onion, and herbs into a large mixing bowl or salad bowl. Pour in the vinaigrette and stir everything together.
Add the cubes of feta to the salad and gently stir them in. Taste for seasoning and serve immediately.

Notes

Leftover chickpea salad will keep for 3-4 days in an airtight container in the fridge.

Nutrition