I made an Easy Greek Chickpea Salad that pairs creamy chickpeas with crisp cucumber, ripe tomato and salty feta, finished with a dressing that relies on one surprisingly simple pantry ingredient.

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I keep a can of chickpeas in the pantry and a wedge of feta in the fridge because this salad always fixes whatever I’m eating. It’s bright, kind of salty, and has that crunch that makes you actually pause and think, wait that’s good.

I call it Greek Chick Pea Salad Feta when I’m teasing friends, and somehow the name makes the bowl sound more important than it is. People expect plain beans, they get something punchy instead.

I like that. It’s the kind of dish you tell yourself you’ll only have once, then suddenly it’s lunch again tomorrow.

Ingredients

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Chickpeas add fiber and plant protein, keep you full, great hearty base.
Cucumber is crisp, hydrating, low calorie, gives a fresh cool crunch.
Tomatoes bring bright sweetness and acidity, full of vitamins and lycopene.
Red onion adds sharp bite and color, a little sweet when marinated.
Kalamata olives give salty, briny depth and healthy fats, strong flavor.
Feta adds tangy creaminess, some protein and saltiness, keeps it savory.
Olive oil brings smooth richness, heart healthy monounsaturated fats and shine.
Lemon juice brightens with zippy acidity, balances oil and salt, refreshing.

Ingredient Quantities

2 (15 ounce) cans chickpeas, drained and rinsed

1 large cucumber, seeded and diced

1 pint cherry tomatoes, halved about 2 cups

1/2 medium red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

3/4 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

2 tablespoons fresh mint, chopped (optional)

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 teaspoon dried oregano

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Drain and rinse the chickpeas well, then spread them on paper towels and pat dry so the salad won’t get watery; if you have time rub off a few loose skins for a nicer texture.

2. Seed and dice the cucumber, halve the cherry tomatoes, thinly slice the red onion (soak in cold water 5 to 10 minutes if you want to tame the bite), halve the Kalamata olives, crumble the feta, and chop the parsley and mint (mint optional).

3. Whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, kosher salt and black pepper in a small bowl until the dressing is blended and slightly creamy, then taste and tweak the acid or salt to your liking.

4. In a large bowl combine the chickpeas, cucumber, tomatoes, red onion, olives, most of the feta, parsley and mint.

5. Pour the dressing over the salad and toss gently to coat everything, being careful not to smash the feta too much.

6. Taste and adjust seasoning with more salt, pepper or lemon juice if needed; remember the olives and feta are salty so add cautiously.

7. Let the salad sit at room temperature for 15 to 30 minutes or chill it for about an hour so the flavors meld — it actually tastes better after resting.

8. Right before serving give it one more gentle toss, sprinkle the reserved feta and extra parsley on top, and drizzle a bit more olive oil if you want.

9. Serve with crusty bread, over greens, or stuffed into pita; store leftovers covered in the fridge for up to 3 days and toss again before eating.

Equipment Needed

1. Large mixing bowl for the chickpeas and veggies
2. Small bowl or jar plus a whisk or fork to mix the dressing
3. Colander or fine mesh sieve to drain and rinse the chickpeas
4. Cutting board and a sharp chef’s knife for the cucumber, tomatoes, onion and herbs
5. Measuring spoons and a tablespoon or small measuring cup for the oil, vinegar and lemon
6. Paper towels or a clean kitchen towel to pat the chickpeas dry and remove skins
7. Citrus reamer or fork to juice the lemon
8. Salad servers, tongs or a large spoon to toss gently
9. Storage container with lid for leftovers

FAQ

Q: Can I make this salad ahead of time?

A: Yes. You can mix it a few hours ahead so the flavors meld, but for best texture toss the cucumbers and tomatoes in just before serving if you're making it more than 4 hours ahead. Stored in an airtight container it keeps about 3 to 4 days in the fridge.

Q: Is this recipe vegan or gluten free?

A: It's naturally gluten free. To make it vegan just skip the feta or swap in a plant based feta, everything else is fine as is.

Q: Can I use dried chickpeas instead of canned?

A: Absolutely. Use about 1 cup dried chickpeas (soaked and cooked) which yields roughly the same as two 15 oz cans, or about 3 cups cooked. Soak overnight then simmer until tender, or pressure cook for faster results.

Q: How do I keep the salad from getting soggy?

A: Drain and rinse the canned chickpeas well, seed and pat the cucumber dry, and consider salting and draining cucumber slices for 10 minutes then blotting them. Don't overdress it, and add tomatoes and cucumbers right before serving if you want max crunch.

Q: Can I swap or add other ingredients?

A: Sure, it's flexible. Try bell pepper, chopped spinach or arugula, swap parsley for cilantro, or use goat cheese instead of feta. Kalamata olives can be traded for castelvetrano or green olives if you prefer milder flavor.

Q: How should I adjust the dressing or seasoning?

A: Taste as you go. Start with the listed vinegar and lemon, add more acid for brightness or more olive oil to mellow it. Add salt a little at a time, let it sit for 10 minutes then taste again and tweak. If it's too sharp a tiny pinch of sugar helps balance it.

Mediterranean Chickpea Salad Recipe Substitutions and Variations

Chickpeas: swap for cannellini or great northern beans, or use cooked green lentils for a firmer, nuttier bite. If you pick lentils they’ll be softer so watch the texture.
Feta cheese: try goat cheese for a tangy twist, or ricotta salata / crumbled queso fresco for a milder, less salty finish. If the sub is softer, you might want a touch more salt.
Kalamata olives: replace with Castelvetrano or green olives for a milder, buttery note, or use capers if you want little briny pops without big olive chunks. Cut back on added salt when using capers or very salty olives.
Red wine vinegar: use white wine vinegar or sherry vinegar, or just extra lemon juice for bright acidity. If you use lemon, taste as you go so it doesn’t get too sharp.

Pro Tips

– Dry the chickpeas really well and if you got the patience rub off a few loose skins, it makes the salad less mushy and way nicer to eat, don’t skip this step.
– Soak the red onion in cold water for 5 to 10 minutes to tame the bite, or if you want extra zip quick-pickle them in the dressing for 10 minutes, either way they’ll be milder and more pleasant.
– Make the dressing then taste it before you pour it on, start with less salt because the feta and olives are already salty, you can always add more after it sits.
– Let the salad rest 15 to 60 minutes before serving, it really does taste better after the flavors meld, and if you’re prepping ahead keep the dressing or the feta separate so nothing gets soggy.