It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that fills them up without heating the kitchen. This classic chickpea salad is the answer for your busy weeknights. It is bright, fresh, and packed with plant-based protein. You can have it on the table in just fifteen minutes.
Why You’ll Love This Recipe
You will love how this classic chickpea salad stays crisp for days. It is a fantastic choice for a healthy reset after a busy weekend. The lemon-herb vinaigrette adds a refreshing zing to every bite. This recipe is naturally vegetarian and very budget-friendly. Your family will enjoy the colorful crunch of fresh vegetables. It is the perfect side for any summer BBQ or picnic.
Simple Method
Making this salad is as simple as chopping and tossing. You do not even need to turn on your stove. Simply prep your veggies while the chickpeas drain. Whisk the dressing in a small bowl until it looks creamy. Even if you are new to cooking, you can do this. It is a no-fail recipe for any skill level.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh garden vegetables.
- 2 cans (15.5 oz each) chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 1 red bell pepper, seeded and diced
- 1/2 medium red onion, finely diced
- 1/2 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Rinse and drain chickpeas thoroughly to remove excess sodium and starch.
- In a large mixing bowl, combine the chickpeas, diced cucumber, red bell pepper, red onion, and chopped parsley.
- In a small separate bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
- Pour the dressing over the chickpea and vegetable mixture.
- Toss the salad gently to ensure all components are evenly coated with the vinaigrette.
- Fold in the crumbled feta cheese just before serving to maintain its texture.
- Chill for at least 30 minutes for optimal flavor development, or serve immediately at room temperature.
Best Ways to Enjoy It
Serve this salad alongside grilled chicken or fish. It also tastes wonderful stuffed inside a warm pita pocket. You can even scoop it up with crunchy tortilla chips. Pack it into small containers for easy weekday lunches on the go. Set the table, pour some iced tea, and enjoy a fresh meal.
Keep It Fresh
Keep your leftovers in an airtight container in the fridge. This salad stays fresh and delicious for up to four days. The flavors actually get better as it sits. Give it a quick stir before you eat it again. Do not freeze this salad as the cucumbers will get mushy. It is a meal prep dream for busy people.
Recipe Tips
- Rinse your chickpeas well to remove the salty canning liquid.
- Dice your cucumbers and peppers into similar sizes for the best bite.
- Don’t skip the fresh parsley because it adds a vital herbal note.
- Avoid adding the feta until the very end to keep it creamy.
- Use a high-quality olive oil for the most flavorful dressing.
- For a summer party, double the batch to feed a large crowd.
- Add a handful of fresh summer cherry tomatoes for extra sweetness.
Ways to Switch It Up
- Leave out the feta cheese to make this recipe completely vegan.
- Swap the lemon juice for red wine vinegar for a different tang.
- Stir in some cooked quinoa to make it a heartier main meal.
- Add a pinch of red pepper flakes if you want a little heat.
Common Questions
Can I make it ahead?
Yes, this salad is actually better after thirty minutes. The chickpeas soak up the bright lemon dressing perfectly. Just keep it chilled until you are ready.
Can I use dried chickpeas?
You certainly can use cooked dried chickpeas instead of canned. Use about three cups of cooked beans for this recipe. Ensure they are completely cooled before mixing.
Will kids eat this?
Most kids love the mild flavor and the fun colors. You can leave the onions out if they prefer a milder taste. It is a great way to eat more veggies.
I hope this fresh salad makes your busy summer evenings a little easier. It is a simple way to bring healthy color to your table. Give it a try and enjoy the crunch.
— Alex
Ingredients
- 2 cans (15.5 oz each) chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 1 red bell pepper, seeded and diced
- 1/2 medium red onion, finely diced
- 1/2 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic , minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse and drain chickpeas thoroughly to remove excess sodium and starch.
- In a large mixing bowl, combine the chickpeas, diced cucumber, red bell pepper, red onion, and chopped parsley.
- In a small separate bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
- Pour the dressing over the chickpea and vegetable mixture.
- Toss the salad gently to ensure all components are evenly coated with the vinaigrette.
- Fold in the crumbled feta cheese just before serving to maintain its texture.
- Chill for at least 30 minutes for optimal flavor development, or serve immediately at room temperature.
