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–+ servings
Chickpea Salad with feta cheese, dressing, and vegetables.
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Chickpea Salad

This healthy Chickpea Salad is easy to make with a delicious homemade dressing and fresh ingredients like Feta, cucumbers, tomatoes, and more!
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish, Snack
Cuisine: American, Greek
Servings: 5 people
Calories: 342kcal
Author: Stephanie

Ingredients

  • 1 (15 oz.) can chickpeas drained and rinsed
  • 1 pint cherry tomatoes sliced
  • 1 cup English cucumber diced
  • 1 cup green bell pepper diced
  • ½ cup red onion diced
  • ½ cup black olives sliced
  • ¼ cup parsley roughly chopped
  • 1 avocado cubed
  • ¾ cup feta cheese

Dressing:

  • 3 tablespoons avocado oil or extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • ¾ teaspoon EACH: minced garlic, Dijon mustard, dried oregano, dried basil, salt
  • ¼ teaspoon pepper
US Customary - Metric

Instructions

  • Combine dressing ingredients in a container with a lid and shake well to combine. Refrigerate while you cut/dice remaining ingredients for the salad. I like to place the veggies on paper towels to absorb excess moisture for extra fresh/crisp results.
  • Place salad ingredients in a large bowl and gently toss to combine. Add the salad dressing and toss to combine well.
  • For best results, chill for up to 2 hours prior to serving. See notes if making 1 day ahead of time.

Notes

Pro Tips
  • This recipe uses canned chickpeas for ultimate convenience and to eliminate the need for cooking.
  • To use Dried Chickpeas: Cook them first and let them cool. Canned chickpeas are salted, so consider adding additional salt to this recipe if using dried.
  • English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
  • Cheese: Feta is a wonderful addition to this salad as it completes the Greek theme. Mozzarella and/or Parmesan may also be used. 
  • Avocado: Cube the avocado just before serving for ultimate freshness. Squeeze a little extra lemon or lime juice over it to keep it fresher longer!
  • Dressing: Approximately ½ cup store-bought dressing may be used if needed (but the homemade version is SO good!) Greek works well in this salad as does Italian. If using Italian, consider using mozzarella pearls and/or Parmesan cheese instead of feta.
  • Optional additions include: Corn, jalapenos, black beans, green onions, and bacon. 
  • My Cowboy Caviar recipe uses avocado and black beans, and my Corn Salad is a great variation as well!
  • 📘 Find this recipe on page 71 of my 2nd cookbook, Let’s Eat!
Make Ahead Method
  • This recipe can be prepared up to 1 day ahead of time! Store it in an airtight container until ready to serve. *Add the avocado just before serving.*
  • Be sure to pat the diced vegetables dry with paper towels for ultimate fresh and crisp results.
  • Optional: You may want to add the dressing and cheese just before serving. 
  • Pro Tip: If stored separately, the dressing may separate and partially solidify in the fridge overnight. Just let it sit out at room temp for 20 minutes or so and give it a good shake prior to serving!
Storage
  • Store in an airtight container and refrigerate for up to 3 days.
The nutritional information provided is an estimate and is per serving. There are 5 servings in this recipe.

Nutrition

Calories: 342kcal | Carbohydrates: 28g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 20mg | Sodium: 1070mg | Potassium: 678mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1068IU | Vitamin C: 58mg | Calcium: 179mg | Iron: 3mg