Chickpea Salad

5 from 1 vote

This chickpea salad is a fresh, no-cook bowl of chickpeas, cucumber, feta, and a lemon dressing that gets better as it sits. I make it all summer for cookouts and easy meal-prep lunches.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Mediterranean

Servings:

Calories: 346kcal

Author: Jennifer Fishkind

Ingredients

31 ounce (2 15.5-ounce) cans chickpeas drained and rinsed under cool water
1½ cups diced English cucumber cut into ½-inch pieces
1½ cups diced red bell pepper seeds and stem removed and cut into ½-inch pieces
1 cup grape tomatoes cut in half lengthwise
½ cup pitted kalamata olives cut in half lengthwise
¼ cup finely diced red onion
2 tablespoons chopped fresh parsley plus additional for optional garnish
1 cup crumbled feta cheese plus additional for optional garnish
⅓ cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon grated garlic
½ teaspoon salt
¼ teaspoon black pepper

Instructions

To a large mixing bowl add the chickpeas, cucumber, red bell pepper, grape tomatoes, kalamata olives, red onion, parsley, and crumbled feta cheese.
31 ounce (2 15.5-ounce) cans chickpeas, 1½ cups diced English cucumber, 1½ cups diced red bell pepper, 1 cup grape tomatoes, ½ cup pitted kalamata olives, ¼ cup finely diced red onion, 2 tablespoons chopped fresh parsley, 1 cup crumbled feta cheese
Whisk together in a small bowl the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper until well combined.
⅓ cup olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons honey, 2 teaspoons Dijon mustard, 1 teaspoon grated garlic, ½ teaspoon salt, ¼ teaspoon black pepper
Pour the dressing over the vegetables and gently fold together to combine. Be careful not to mix too vigorously as you do not want to break apart the crumbled feta cheese too much when mixing.
Transfer to a serving bowl and garnish with an additional sprinkle of chopped fresh parsley and crumbled feta cheese if desired before serving.

Notes

Storage :

This one is great for meal prep. Store it in a covered container in the refrigerator and it holds up well for 3 to 4 days, and the flavor actually improves the longer everything sits together.

By day three the tomatoes will have softened a little, but the chickpeas, red bell pepper, cucumber, olives, and feta all held up with plenty of texture still left in them. Just give it a good stir before serving to bring the dressing back together.

Tips:

Serve this one however works best for you, it's equally good at room temperature or straight from the fridge, and it holds up well either way.
If presentation matters, serve it before it chills. After about an hour in the refrigerator the flavors come together beautifully, but the feta starts to coat the vegetables a little more and it loses that fresh-tossed look. For a party, toss and serve right away.
If it's been sitting in the fridge, give it a gentle stir before serving. The dressing tends to settle to the bottom of the bowl, and a quick stir brings everything back together.

Nutrition