Feta Chickpea Salad with Fresh Herbs and Lemon Dressing Recipe

Introduction

This Feta Chickpea Salad is a fresh and flavorful dish perfect for a light lunch or a side. Combining crisp cucumber, fragrant herbs, and creamy feta, it’s dressed with a tangy lemon and mustard vinaigrette. Quick to prepare and full of Mediterranean-inspired flavors, it’s sure to become a favorite.

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 including olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and pepper to a large bowl. Whisk well until the dressing is fully combined.
2. Step 2: Add the thinly chopped red onion and diced cucumber to the bowl with the dressing. Mix them thoroughly to coat in the dressing.
3. Step 3: Stir in the chopped parsley, dill, and mint to the bowl.
4. Step 4: Drain and rinse the chickpeas well, then add them into the salad bowl with the other ingredients.
5. Step 5: Add the crumbled feta cheese on top and gently toss the entire salad to combine and evenly coat with dressing.
6. Step 6: Taste the salad and adjust seasoning with extra salt or pepper if needed. Serve immediately and enjoy the fresh flavors.

Tips & Variations

• For added crunch, sprinkle some toasted pine nuts or walnuts on top before serving.
• Swap the feta for goat cheese or halloumi for a different flavor profile.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
• Use fresh oregano if you have it on hand instead of dried for a more vibrant taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop more when chilled, but the cucumber may release some water. Stir gently before serving. If needed, add a little extra lemon juice or olive oil to refresh the dressing after storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it can be made a few hours ahead or the day before. Just keep it refrigerated and toss gently before serving to redistribute the dressing.

Is this salad suitable for vegans?

The salad as written includes feta cheese, which is dairy. To make it vegan, omit the feta or substitute with a plant-based cheese alternative.

Feta Chickpea Salad with Fresh Herbs and Lemon Dressing Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

A refreshing and flavorful Feta Chickpea Salad featuring protein-rich chickpeas, fresh cucumbers, herbs, and tangy feta cheese, all tossed in a zesty lemon and oregano dressing. Perfect as a light lunch or a side dish that combines Mediterranean flavors with wholesome ingredients.

• Author: Lena
• 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, drained and rinsed
• 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: In a large bowl, combine the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, kosher salt, and black pepper. Whisk everything together until the dressing is smooth and emulsified.
2. Add fresh vegetables: Stir in the thinly chopped red onion and diced cucumber into the bowl with the dressing. Mix well to evenly coat the vegetables.
3. Incorporate fresh herbs: Add the chopped parsley, dill weed, and mint leaves to the salad mixture. Gently toss to distribute the herbs throughout.
4. Add chickpeas: Drain and rinse the canned chickpeas under cold water. Add them to the salad bowl, folding them in carefully to avoid mashing.
5. Mix in feta cheese: Add the crumbled feta cheese to the salad, then toss everything together gently to ensure all ingredients are coated with the dressing.
6. Adjust seasoning and serve: Taste the salad and adjust the seasoning with additional salt or pepper if needed. Serve immediately or refrigerate for a chilled, refreshing salad.

Notes

• You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh provides the best flavor.
• For a vegan option, omit the feta or substitute with a plant-based cheese alternative.
• This salad can be made ahead and stored in the refrigerator for up to 2 days; flavors improve as they meld.
• Use chickpeas straight from the can for convenience; homemade cooked chickpeas also work well.
• To add crunch, consider topping with toasted pine nuts or walnuts before serving.

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