Mediterranean Chickpea Salad with Feta, a healthy salad for any season. It has a light dressing that gives the ingredients a boost of freshness and extra taste. Low carb, vegetarian, great for the whole family, this easy salad can be made in under 5 minutes. The perfect side to go with your Bbq or roast.
I am a declared fan of salads, but not just leaves. And this Mediterranean chickpea salad has it all: colourful fresh ingredients, a superb healthy dressing with no unnecessary nasty stuff in, just the real deal.
After my Cucumber Tomato Avocado Feta Salad Recipe, I thought I have found the one salad I would go back to again and again. Hard to decide now which one is my favourite.
They both have feta, tomatoes and cucumbers, but the chickpeas really give the wow factor. Aren't chickpeas just amazing? Not to mention that they are amazingly cheap too.
Mediterranean flavours are so deep and intense, they really scream perfection and freshness. You can never go wrong with any such dish!
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How to make chickpea salad with feta
Salads are usually all about minimal prep, and that's the case with this salad too. Chop all the salad ingredients and add them to a large bowl together with the chickpeas.
To make the dressing, mix together all the ingredients and drizzle it over the salad. Give it a good stir, and that's the salad done!
- Chop the tomatoes, peppers, cucumber and add them to a bowl together with the chickpeas, feta, olives and chopped spring onions.
- To make the dressing, combine the olive oil, balsamic vinegar, salt, pepper, parsley and sugar and stir well.
- Pour the dressing over the salad and mix well.
- Serve cold.
Easy swaps
Black olives are my favourite, although I would never refuse the green olives either. But guess what, I tried all sorts of black olives, from the cheapest to the most expensive, and surprisingly, the supermarket's own brand are the most delicious.
Anyway, if you don't like some of the ingredients, feel free to leave them out or swap them with something else. For example, I went for spring onions, but red onions would also be a great addition. I don't really like raw onions, reason why I try to avoid them in salads.
Where the green onions are not as strong, and I seem to enjoy them better. But up to you. The salad can be refrigerated and consumed cold later on, or you can use the ingredients straight from the fridge, and then it will be coolish anyway. What are your favourite salads during the summer?
Other summer salads
If you’ve tried this HEALTHY MEDITERRANEAN CHICKPEA SALAD WITH FETA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Mediterrranean Chickpeas Salad with Feta
Ingredients
- 1 tin cooked chickpeas (400 g)
- 4 small tomatoes
- ½ red pepper
- ½ yellow pepper
- ½ green pepper
- 1 cup cubed feta cheese
- ¼ cup sliced black olives
- 2 spring onions
- ½ cup cubed cucumber
- 1 tablespoon olive oil
- ½ tablespoon balsamic vinegar
- ¼ teaspoon salt
- â…› teaspoon black pepper
- a pinch of sugar
- 1 teaspoon chopped parsley
Instructions
- Chop the tomatoes, peppers, cucumber and add them to a bowl together with the chickpeas, feta, olives and chopped spring onions.
- To make the dressing, combine the olive oil, balsamic vinegar, salt, pepper, parsley and sugar and stir well.
- Pour the dressing over the salad and mix well.
- Serve cold.
Nutrition
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Sue says
Instead of vinegar dressing I used sour cream with spices with some plain yogurt it was delic
Daniela Apostol says
I am glad you liked it!