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.

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 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.

That's it — enjoy your meal!

Chickpea & Feta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions