Chickpea Salad

5 from 7 votes

This Chickpea Salad is healthy, packed with protein, and easy to make. It features juicy tomatoes, crisp cucumbers, sweet peppers, and Feta cheese. With the addition of fresh mint, basil, and olive oil with lemon dressing, this garbanzo salad takes you on a trip to the Mediterranean flavors.

Prep Time10

Total Time10

Course: Salads

Cuisine: International

Servings: servings

Calories: 325kcal

Author: Gabriela

Ingredients

15 ounces can of chickpeas drained and rinsed
2 medium tomatoes chopped
3 medium green onions chopped or 1 medium red onion diced
1 medium cucumber chopped
1 medium bell pepper chopped use yellow, red, or orange bell peppers
¼ cup crumbled feta cheese
2 teaspoons fresh chopped mint or ½ teaspoon dried mint
2 teaspoons chopped basil or ½ teaspoon dried basil
1 juice from one lemon
3 tablespoons extra virgin olive oil
½ teaspoon salt
⅛ teaspoon ground black pepper

Instructions

Start by draining and rinsing the chickpeas thoroughly. Proceed to chop the tomatoes, green onions (or red onion), cucumber, and bell pepper into bite-sized pieces.
In a large bowl, combine the prepared chickpeas, tomatoes, green onions, cucumber, and bell pepper. Stir in the crumbled feta cheese, followed by the chopped fresh mint and basil (or their dried alternatives).
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and ground black pepper until well combined.
Pour the dressing over the chickpea mixture and toss everything together until well combined and evenly coated with the dressing.
Cover the bowl and refrigerate the salad for about 30 minutes to allow the flavors to meld. Serve cold, and enjoy your refreshing, homemade chickpea salad.

Notes

Herbs: Feel free to use a variety of fresh herbs according to your preference. Fresh dill, parsley, or cilantro can be great additions. You dried herbs in the winter.
Cheese: If you're not a fan of feta, try substituting it with goat cheese or fresh mozzarella for a different flavor profile.
Vegan option: To make this salad vegan, simply omit the feta cheese.
Leftovers: This salad stores well in the fridge for 2-3 days. Keep in mind that the cucumbers and tomatoes will soften over time, so it’s best enjoyed fresh.
Serving suggestion: This salad pairs wonderfully with grilled chicken, seafood, or a slice of crusty bread for a light lunch.
Spice it up: If you prefer a bit of heat in your salads, consider adding a diced jalapeño or a sprinkle of red pepper flakes.

Nutrition