Chickpea Salad – Mediterranen Style

No cooking is needed for this chickpea salad. I mix canned chickpeas with cucumber, tomatoes, red onion and feta, then add plenty of parsley and a lemon and olive oil dressing. It is one of my favourite sides for a barbecue.

Chickpea salad with feta, cucumber and tomatoes

The chickpeas give the salad some bite, while cucumber and tomatoes keep it juicy. I crumble the feta over the bowl rather than whisking it into the dressing, so there are little salty pieces among the vegetables.

A simple lemon and olive oil dressing

The dressing needs only olive oil, lemon juice, salt and pepper. Whisk it separately before tossing it through the salad, then taste again. The amount of salt you need will depend partly on the feta.

Easy recipe

Mediterranean Chickpea Salad with Feta

Chickpea salad with feta, cucumber, tomatoes and parsley in a lemon and olive oil dressing. Ready in 15 minutes, as a barbecue side or a packed lunch.

Prep time

15 min

Yield

4 servings

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Ingredients

− 4 +

• 2 canschickpeas, about 240 g drained per can, about 480 g total
• 100 gfeta
• 2small red onions, about 100 g total
• 3tomatoes, about 350 g total
• 1cucumber, about 450 g
• 2 ELolive oil
• 1lemon, juice only, about 30 g
• 20 gparsley
• salt and pepper

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Instructions

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1. Drain the chickpeas in a sieve, rinse with water and drain well. Wash and dice the cucumber and tomatoes. Peel the red onions and cut into thin strips. Wash, dry and chop the parsley.
2. Whisk the olive oil and lemon juice in a small bowl and season with salt and pepper. Put the chickpeas, cucumber, tomatoes, onion and parsley in a large bowl and toss with the dressing.
3. Crumble the feta and fold it in gently. Taste once more, then serve or keep covered in the refrigerator until ready to eat.

Nutrition per serving

Calories

341 kcal

Protein

14 g

Carbohydrates

38.7 g

Sugar

11.3 g

Fat

16 g

Saturated fat

5 g

Fibre

9.9 g

Salt

1.3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

Can I make the salad ahead?

You can mix the salad a few hours ahead and keep it covered in the refrigerator. Cucumber and tomatoes release some juice as they stand, so give everything another gentle toss before serving. For a packed lunch, keep the feta separate if you prefer and add it when you eat.

What goes with chickpea salad?

I like it alongside grilled food, with bread or packed up for lunch. Browse my salad recipes for more ideas.