Chickpea and Feta Salad Recipe

Name: Chickpea and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. lemon juice; 1 Tbs. olive oil; 1/2 cup minced leek (white part only) or red onion; 2 cups baby spinach leaves; 2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained); 2 medium carrots, grated (1 cup); 1/2 red bell pepper, finely diced ( 1/2 cup); 1/4 cup toasted sunflower seeds; 2 heads romaine lettuce, cut into 1/2-inch-thick ribbons; 1 15-oz. can diced tomatoes, drained, optional; 1/2 cup crumbled feta cheese; Balsamic vinegar, for drizzling

Servings: persons

2 Tbs. lemon juice
1 Tbs. olive oil
1/2 cup minced leek (white part only) or red onion
2 cups baby spinach leaves
2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
2 medium carrots, grated (1 cup)
1/2 red bell pepper, finely diced ( 1/2 cup)
1/4 cup toasted sunflower seeds
2 heads romaine lettuce, cut into 1/2-inch-thick ribbons
1 15-oz. can diced tomatoes, drained, optional
1/2 cup crumbled feta cheese
Balsamic vinegar, for drizzling

1
Whisk together lemon juice and oil in bowl.
2
Stir in leek, and season with salt and pepper, if desired.
3
Set aside.
4
Roll 7 or 8 spinach leaves into tight cylinder, then slice into thin strips.
5
Repeat with remaining spinach leaves.
6
Combine spinach, chickpeas, carrots, bell pepper, and sunflower seeds in large bowl.
7
Stir in leek mixture, and toss to coat.
8
Season with salt and pepper, if desired.
9
Divide romaine among 8 plates, top with chickpea salad, and arrange tomatoes around salad, if using.
10
Garnish each serving with 1 Tbs.
11
feta, and drizzle with balsamic vinegar.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. lemon juice, 1 Tbs. olive oil, 1/2 cup minced leek (white part only) or red onion, 2 cups baby spinach leaves, and more.

Yes, Chickpea and Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chickpea and Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions