Chickpea & Feta Salad Recipe

Name: Chickpea & Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup garbanzo beans (prepared); 1 red bell pepper, medium diced; 1 orange bell pepper, diced; 1 large English cucumber, sliced and quartered; 11 ounces grape tomatoes, sliced in half; 1/2 cup red onion, diced; 5 ounces feta cheese; 1/2 cup sliced kalamata olive; 1/4 cup fresh basil, minced; 1/2 cup extra-virgin olive oil; 1/4 cup white balsamic vinegar; 2 tablespoons fresh squeezed lemon juice; 2 garlic cloves, minced; 1 tablespoon fresh parsley, chopped; 1/2 teaspoon Dijon mustard; 1/4 teaspoon pink himalayan sea salt; 1/8 teaspoon pepper

Servings: persons

1 cup garbanzo beans (prepared)
1 red bell pepper, medium diced
1 orange bell pepper, diced
1 large English cucumber, sliced and quartered
11 ounces grape tomatoes, sliced in half
1/2 cup red onion, diced
5 ounces feta cheese
1/2 cup sliced kalamata olive
1/4 cup fresh basil, minced
1/2 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
2 tablespoons fresh squeezed lemon juice
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon pink himalayan sea salt
1/8 teaspoon pepper

1
Soak Garbanzo Beans in cool water overnight.
2
Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 40-45 min, making sure they are always covered with water.
3
Rinse beans under cold water until cool.
4
Spread on a baking sheet and remove skins.
5
Combine chickpeas, peppers, cucumber, tomatoes, onion, cheese, olives and basil in medium bowl.
6
Mix together the remaining ingredients; olive oil, balsamic vinegar, lemon juice, garlic, parsley, mustard, salt and pepper.
7
Pour dressing over salad, stir and serve.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 cup garbanzo beans (prepared), 1 red bell pepper, medium diced, 1 orange bell pepper, diced, 1 large English cucumber, sliced and quartered, and more.

Yes, Chickpea & 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.

Chickpea & Feta Salad

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