Chickpea Salad

This easy Chickpea Salad is fresh, flavorful, and ready in minutes. Just mix hearty canned chickpeas with colorful veggies, a simple red wine vinaigrette, and plenty of feta.

Recipe ingredients:

Ingredient notes:

• Red wine vinaigrette: This all-purpose salad dressing is delicious on both salads and sandwiches. Balsamic Vinaigrette works well here, too.
• Chickpeas: You can substitute (and cook) 4 ounces dried chickpeas to get 1 1/2 cups of cooked chickpeas (equivalent to 1 can chickpeas).
• Cucumbers: Persian cucumbers have great flavor and are mostly seedless.
• Parsley: You can add or substitute other fresh herbs such as basil, cilantro, or mint.

Step-by-step instructions:

1. First, make the easiest (and tastiest) red wine vinaigrette: Whisk together the olive oil, red wine vinegar, Dijon mustard, and dried oregano. Then season to taste with salt and freshly ground pepper.
   
2. Next, in a large bowl, add the chickpeas, cucumbers, tomatoes, olives, red onion, feta cheese, and minced fresh parsley.
   
3. Drizzle with the red wine vinagirette and toss until evenly coated.
   

Recipe tips and variations:

• Make ahead: The salad ingredients can be prepped and store separately in the refrigerator 2 days in advance. The red wine vinaigrette can be made up to 4 days in advance (store covered in the refrigerator).
• Avocado: Diced avocado makes a delicious addition to your salad.
• Quinoa: Make it a meal with a spoonful of cooked quinoa.
• Greek Salad: Similar ingredients but no chickpeas and it has a Greek salad dressing instead.
• Mediterranean Lentil Salad: A similar salad made with lentils instead of chickpeas.

More delicious salads:

• Mediterranean Chopped Salad
• Greek Pasta Salad
• Fattoush
• Easy Garden Salad

Chickpea Salad

This easy Chickpea Salad is fresh, flavorful, and ready in minutes. Just mix hearty canned chickpeas with colorful veggies, a simple red wine vinaigrette, and plenty of feta.

5 from 1 vote

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 6 servings

Calories: 166kcal

Author: Meggan Hill

Ingredients

For the red wine vinaigrette:

• 1/4 cup olive oil1/4 cup olive oil
• 2 tablespoons red wine vinegar2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon Mustard1/2 teaspoon Dijon Mustard
• 1/2 teaspoon dried oregano1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to tasteSalt and freshly ground black pepper to taste

For the salad:

• 1 (15.5 ounce) can chickpeas drained and rinsed (see note 2)1 (15.5 ounce) can chickpeas drained and rinsed (see note 2)
• 2 cups cucumber diced (1/2 hot house cucumber or 2 Persian, see note 3)2 cups cucumber diced (1/2 hot house cucumber or 2 Persian, see note 3)
• 2 cups grape tomatoes halved2 cups grape tomatoes halved
• 1/2 cup pitted Kalamata olives halved1/2 cup pitted Kalamata olives halved
• 1/4 cup thinly sliced red onion1/4 cup thinly sliced red onion
• 1/2 cup chopped fresh parsley (see note 4)1/2 cup chopped fresh parsley (see note 4)
• 4 ounces feta cheese cubed or crumbled4 ounces feta cheese cubed or crumbled

Instructions

• To make the vinaigrette, in a small bowl whisk together olive oil, vinegar, mustard, oregano, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).
• In a large bowl, combine chickpeas, cucumber, tomatoes, olives, red onion, feta cheese, and parsley. Drizzle with vinaigrette and toss gently to combine.

Notes

1. Red wine vinaigrette: This all-purpose salad dressing is delicious on both salads and sandwiches. Balsamic Vinaigrette works well here, too.
2. Chickpeas: You can substitute (and cook) 4 ounces dried chickpeas to get 1 1/2 cups of cooked chickpeas (equivalent to 1 can chickpeas).
3. Cucumbers: Persian cucumbers have great flavor and are mostly seedless.
4. Parsley: You can add or substitute other fresh herbs such as basil, cilantro, or mint.
5. Make ahead: The salad ingredients can be prepped and store separately in the refrigerator 2 days in advance. The red wine vinaigrette can be made up to 4 days in advance (store covered in the refrigerator).
6. Avocado: Diced avocado makes a delicious addition to your salad.
7. Quinoa: Make it a meal with a spoonful of cooked quinoa.
8. Greek Salad: Similar ingredients but no chickpeas and it has a Greek salad dressing instead.
9. Mediterranean Lentil Salad: A similar salad made with lentils instead of chickpeas.

Nutrition

Serving: 0.5cup | Calories: 166kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 398mg | Potassium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 1mg

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