Feta Chickpea Salad with Fresh Herbs and Lemon Vinaigrette Recipe

Introduction

This Feta Chickpea Salad is a refreshing, flavorful dish that’s perfect for a quick lunch or a light dinner. Combining creamy feta, crisp cucumber, and vibrant herbs with a zesty lemon dressing, it’s both hearty and healthy.

Ingredients

• 1 can (15 ounces) chickpeas
• 3/4 cup Feta, crumbled
• 1 1/2 cups cucumber, diced
• 1/3 cup red onion, thinly chopped
• 1/4 cup parsley, chopped
• 1/4 cup dill weed, chopped
• 1/4 cup mint leaves, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Zest of 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Add all the salad dressing ingredients—olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, kosher salt, and black pepper—to a large bowl. Whisk until well combined.
2. Step 2: Add the thinly chopped red onion and diced cucumber to the bowl with the dressing. Mix well to coat evenly.
3. Step 3: Stir in the chopped parsley, dill, and mint leaves.
4. Step 4: Drain and rinse the chickpeas thoroughly. Add them to the salad bowl.
5. Step 5: Add the crumbled feta cheese, then gently toss everything together until the ingredients are evenly coated in the dressing.
6. Step 6: Taste the salad and adjust the seasoning if needed before serving. Enjoy!

Tips & Variations

• For extra crunch, add chopped toasted walnuts or almonds.
• Swap out the feta for goat cheese for a creamier texture.
• Use fresh oregano instead of dried for a more vibrant herb flavor.
• If you prefer a milder onion note, soak red onion slices in cold water for 10 minutes before adding.

Storage

Keep the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the cucumber may become softer. Re-toss gently before serving. This salad is best enjoyed cold or at room temperature and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas until tender before using. This will take several hours, so plan ahead.

How can I make this salad vegan?

Simply omit the feta cheese or substitute it with a vegan cheese alternative or toasted nuts for a similar texture and flavor.

Feta Chickpea Salad with Fresh Herbs and Lemon Vinaigrette Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 576 reviews

A refreshing and vibrant Feta Chickpea Salad packed with crunchy cucumber, fresh herbs, creamy feta, and a zesty lemon-oregano dressing. This easy no-cook salad is perfect as a light lunch or a quick side dish, offering a delightful balance of flavors and textures.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 1 can (15 ounces) chickpeas
• 3/4 cup Feta, crumbled
• 1 1/2 cups cucumber, diced
• 1/3 cup red onion, thinly chopped
• 1/4 cup parsley, chopped
• 1/4 cup dill weed, chopped
• 1/4 cup mint leaves, chopped

For the Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Zest of 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Prepare the Dressing: Add all the salad dressing ingredients including olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, kosher salt, and black pepper to a large bowl. Whisk thoroughly until all ingredients are well combined and the dressing is smooth.
2. Mix Vegetables with Dressing: Add the thinly chopped red onion and diced cucumber to the bowl containing the dressing. Stir gently to coat the vegetables evenly in the dressing.
3. Add Fresh Herbs: Incorporate the chopped parsley, dill weed, and mint leaves into the bowl. Mix to blend the fresh herbs with the dressed vegetables, enhancing the salad’s aroma and flavor.
4. Prepare Chickpeas: Drain the canned chickpeas and rinse them under cold water to remove any canning liquid. Add the rinsed chickpeas to the salad bowl with the dressed vegetables and herbs.
5. Add Feta Cheese: Crumble the feta cheese over the salad. Gently toss all the ingredients together to ensure the feta is distributed evenly and the chickpeas and herbs are well coated with the dressing.
6. Season and Serve: Taste the salad and adjust the seasoning if needed by adding more salt or pepper to your preference. Serve immediately for best freshness and enjoy this bright, healthy chickpea salad.

Notes

• This salad is best served fresh but can be stored in the refrigerator for up to 2 days. The flavors develop beautifully as it sits.
• For a vegan version, omit the feta or substitute it with a plant-based cheese alternative.
• Use fresh lemon juice for the best flavor impact in the dressing.
• Optional: Add cherry tomatoes or olives for additional color and taste variation.

Keywords: Feta chickpea salad, Mediterranean salad, vegetarian salad, chickpea recipe, no-cook salad, healthy lunch, fresh herb salad