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Close-up of a vibrant Chickpea Feta Salad in a bowl with cucumbers, tomatoes, red onion, and olives.

Chickpea Feta Salad

A refreshing and simple chickpea and feta salad, perfect for a light lunch or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 can (15 oz) chickpeas rinsed and drained
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup kalamata olives pitted and halved
  • 4 oz feta cheese crumbled
Dressing
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and kalamata olives.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  3. Pour the dressing over the salad ingredients and toss to combine.
  4. Gently fold in the crumbled feta cheese.
  5. Serve immediately or chill for later.

Notes

You can add fresh herbs like parsley or mint for extra flavor. This salad keeps well in the refrigerator for a couple of days.