Why You’ll Love This Recipe

This chickpea salad is as delicious as it is easy to make. The roasted chickpeas provide a satisfying crunch, while the fresh vegetables and herbs bring a burst of flavor in every bite. The feta adds a creamy touch that balances the tangy lemon dressing, making it a truly satisfying meal. Plus, it’s easily adaptable—whether you prefer it with a creamy tahini dressing or want to add extra protein, this salad can be customized to suit your tastes!

Ingredients

1 (400g) tin chickpeas, rinsed and drained
½ cucumber
1 beef tomato
½ red onion
10g fresh dill
10g fresh parsley
10g cilantro
½ green pepper
2 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp oregano
1 tsp dried basil
Salt and pepper to taste
100g feta, cubed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roasting the Chickpeas (optional): Pat the chickpeas dry with a clean cloth, then place them in a bowl. Add 1 tablespoon of olive oil, oregano, dried basil, salt, and pepper, and mix well. If using an air fryer, cook at 200°C (392°F) for 10-12 minutes until crispy. Alternatively, roast in the oven at 200°C (355°F) for 15-20 minutes until they become crispy.
Prepare the Salad: While the chickpeas are roasting, finely dice the cucumber, green pepper, tomato, and red onion. Add them to a mixing bowl.
Add Fresh Herbs: Dice the dill, parsley, and cilantro, and add them to the bowl with the vegetables.
Season the Salad: Squeeze the juice of the lemon over the veggies, add the remaining tablespoon of olive oil, and season with salt and pepper to taste. Toss everything together until well combined.
Finish the Salad: Once the chickpeas are crispy, crumble in the feta and top the salad with the chickpeas. Taste the salad, adjust the seasoning if needed, and serve immediately.

Servings and Timing

Yield: 2 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Creamy Dressing: Add a creamy tahini or yogurt dressing for extra richness.
Extra Protein: Add crispy tofu, grilled chicken, or any protein of your choice for a heartier meal.
Greens: Pack the salad out with leafy greens such as spinach, arugula, or mixed lettuce for more volume.
Vegan Option: Skip the feta or substitute with a vegan cheese alternative for a dairy-free version.

Storage/Reheating

Storage: Store any leftover salad (without the crispy chickpeas) in an airtight container in the fridge for up to 2 days. For the best texture, store the chickpeas separately and add them just before serving.
Reheating: The salad is best served fresh, but the roasted chickpeas can be stored in an airtight container for up to 2 days and reheated in the oven for a few minutes to regain crispness.

FAQs

1. Can I use canned chickpeas?

Yes! Canned chickpeas work perfectly for this recipe. Just make sure to drain and rinse them thoroughly before using.

2. Can I skip roasting the chickpeas?

Yes, you can simply add the drained chickpeas directly to the salad without roasting them. This will save time, but the roasted chickpeas add a nice crunch.

3. Can I add other vegetables to the salad?

Absolutely! Feel free to add other veggies like carrots, bell peppers, or olives to make the salad your own.

4. How can I make this salad spicier?

Add a pinch of chili flakes, hot sauce, or diced jalapeños to give the salad some extra heat.

5. Can I make this salad in advance?

While the salad can be made in advance, it’s best to store the crispy chickpeas separately to maintain their crunch. Add them just before serving for the best texture.

6. Is this salad gluten-free?

Yes, this salad is naturally gluten-free. Just ensure that any added dressing or toppings (like pita bread) are also gluten-free if needed.

7. Can I use a different cheese instead of feta?

Yes! You can use any cheese you prefer, such as goat cheese, mozzarella, or even a dairy-free cheese for a vegan option.

8. How do I make the chickpeas extra crispy?

For extra crispy chickpeas, make sure they are thoroughly dried before roasting and avoid overcrowding the pan or air fryer basket. You can also toss them halfway through cooking for even crispness.

9. Can I make this salad a full meal?

Yes, you can easily turn this salad into a full meal by adding protein such as grilled chicken, tofu, or quinoa.

10. How do I adjust the dressing if I want more flavor?

You can adjust the seasoning by adding more lemon juice, olive oil, or your favorite herbs. A touch of honey or mustard can also add some depth to the flavor.

Conclusion

This chickpea salad is a vibrant, refreshing, and quick meal that’s perfect for a healthy lunch or side dish. With its combination of crispy chickpeas, fresh veggies, and creamy feta, it offers a satisfying and nutritious meal in no time. Whether you’re craving something light or want to add extra protein, this adaptable salad is sure to become a go-to in your recipe rotation!

Chickpea Salad

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This light, colorful, and satisfying chickpea salad is packed with fresh vegetables and topped with crispy roasted chickpeas for a high-protein crouton effect. It’s the perfect healthy lunch or side dish, with a refreshing combination of herbs, citrus, and feta.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 10 minutes
Yield: 2 servings
Category: Salad
Method: Roast, Toss
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Roasting the Chickpeas (optional): Pat the chickpeas dry with a clean cloth, then place them in a bowl. Add 1 tablespoon of olive oil, oregano, dried basil, salt, and pepper, and mix well. If using an air fryer, cook at 200°C (392°F) for 10-12 minutes until crispy. Alternatively, roast in the oven at 200°C (355°F) for 15-20 minutes until they become crispy.
Prepare the Salad: While the chickpeas are roasting, finely dice the cucumber, green pepper, tomato, and red onion. Add them to a mixing bowl.
Add Fresh Herbs: Dice the dill, parsley, and cilantro, and add them to the bowl with the vegetables.
Season the Salad: Squeeze the juice of the lemon over the veggies, add the remaining tablespoon of olive oil, and season with salt and pepper to taste. Toss everything together until well combined.
Finish the Salad: Once the chickpeas are crispy, crumble in the feta and top the salad with the chickpeas. Taste the salad, adjust the seasoning if needed, and serve immediately.

Notes

You can add a creamy tahini or yogurt dressing for extra richness.

Add extra protein with crispy tofu, grilled chicken, or any protein of your choice for a heartier meal.

For a vegan version, skip the feta or substitute with a vegan cheese alternative.

Store any leftover salad (without the crispy chickpeas) in an airtight container in the fridge for up to 2 days. Store chickpeas separately to maintain crispness.

The roasted chickpeas can be stored in an airtight container for up to 2 days and reheated in the oven for a few minutes to regain crispness.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 500mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 14g
Cholesterol: 15mg