Easy Chickpea and Feta Salad

Easy Chickpea and Feta Salad

Do you have any go-to summer salads? Today, we continue our month of cheese with this no-hassle feta recipe from Alison Cayne, author of The Haven’s Kitchen Cooking School. Wouldn’t it be delicious to serve on these steamy August nights? Here, she shares how to whip it up…

Garbanzo Feta Salad
by Alison Cayne, author of The Haven’s Kitchen Cooking School

Even people with an aversion to beans like chickpeas for their nutty flavor and firm texture. They can be a bit bland and dry by themselves, though, so this recipe adds flavor, texture and color with feta, red onion, cucumber and parsley. The citrus vinaigrette is the icing on the cake.

Garbanzo Feta Salad
Serves 4 to 6

You’ll need:

For the vinaigrette:
1 cup mixed citrus juice (grapefruit, lime, lemon or orange)
Grated zest of 1 lemon
1 tbsp Dijon mustard
Fine sea salt
Freshly ground black pepper
1 cup extra-virgin olive oil, or more to taste

For the salad:
1 small red onion, thinly sliced and held in ice water
1 15-oz can chickpeas, drained and rinsed
2 Persian cucumbers or 1 small English cucumber, sliced 1/4 inch thick on the bias
1/4 cup crumbled feta
1/4 cup torn fresh flat-leaf parsley
Citrus vinaigrette (see above)
Fine sea salt

For the vinaigrette, in a medium bowl, whisk together the juice, zest, mustard, a pinch of salt and pepper to taste. Slowly whisk in the olive oil until well blended.

Drain the red onion and add to the bowl of chickpeas. Add the cucumber, feta and parsley. Drizzle on about 1/4 cup of the vinaigrette, and toss to combine. Add more dressing and salt to taste. Serve at room temperature or chilled.

Thank you so much, Alison! Your new cookbook is lovely.

P.S. More recipes, including tomato and corn chickpea salad and feta lemon dip.

(Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne, Artisan Books. Copyright 2017. Photograph by Con Poulos. Thanks to Stella Blackmon for helping with this series.)

  1. That looks sooo good. I really wanna eat it now :D I will definitely put it on my ‘to make list’ :) Thanks for the recipe!…

  2. Anja says...

    Yummy! I tried this salad today and changed the vinaigrette a bit – I used basil oil and instead of only lemon juice I used half juice, half passion fruit balsamico. I only made half a serving and ate it all myself – oops. But it was soo good! :-) Thanks for the recipe!

  3. This salad sounds delicous. Will try this for the next barbecue party. And I might add some sun dired tomatoes… are always a good topping :)


  4. Anne Keffer says...

    I made this salad this weekend. To add a bit of protein, when I’d freshly made it, I added a poached egg on top. Then this evening, I added some albacore tuna that had been packed in oil. It was also delicious on it’s own, but I found these small additions made it into a meal.

  5. This sounds lovely! I often make something similar, with the addition of something pickley to add a jolt of extra acidity (something I really like with beans, since they’re so creamy and dense) like some chopped pepperoncini, cornichons, or finely-chopped preserved lemon.

  6. Katie says...

    I made this last night and it was SO good! Easy to do and I got lots of compliments from my friends…great addition for a dinner party!

  7. XOXO says...

    Love this recipe and love when you share meatless recipes! Thanks!

  8. I’ve recently decided to try to eat more of a plant-based diet, so this post is quite timely! I’ll have to try it out:)

  9. Kaitlin Wainwright says...

    My go-to summer lunch is a salad recipe that is more about ratios than a formal recipe:

    – 2 cups cooked grain (quinoa, Israeli couscous, orzo, wild rice)
    – 1 can legumes (white beans, lentils, chickpeas,)
    – 150g salty cheese (feta, Parmesan, ricotta salata, Asiago)
    – a handful of herbs (parsley, mint, and basil are my faves)
    – 1 tomato, diced (or a handful of cherry tomatoes, halved)
    – 1/2 English cucumber
    – 1/4 cup chopped red onion (basically, one onion slice, diced)

    Dress with good quality olive oil, a splash of wine vinegar or lemon juice, and salt to taste. If you really want to take your salad over the top, mix in some finely chopped preserved lemon, a Middle Eastern condiment that is salty, briny, and fresh – perfect for summer salads!

    • XOXO says...

      I eat this almost every summer lunch too :)

  10. yummy!!!
    Love chick peas and I love feta! Cant wait to try!
    Thank you for sharing!

  11. Julia says...

    I love those kinds of salads, since it is filling AND healthy AND tasty! A few days ago, I prepared a similar salad recipe as per a recipe on Ella is a famous British blog writer, cook, and deli owner (mainly vegan recipes, though).

  12. Kim L says...

    Made this for dinner for my husband and in-laws tonight – it was a hit! I used all lemons + 1 lime for the citrus juice. Yum!

  13. Lauren says...

    Yum! I love when I have the ingredients for a recipe without having to do a special trip to the supermarket. I made this for dinner tonight (subbed basil and mint for the parsley) and it was delicious served with Felafel, hummus and pita. Thanks for the inspiration.

  14. Jennifer says...

    Made it tonight! Excellent!!

  15. Jane says...

    No joke, I made this for lunch today using ingredients from the salad bar in my work cafeteria! It was so easy and delicious! My co-worker took one peek and said, “That looks good!” so she ran off and made herself a bowl. :) Feta cheese for the win!

  16. This looks so great. I want to stuff it right into a nicely toasted pita.

  17. Mmmm this looks so fresh and delicious! Feta is such a flavourful cheese :)

  18. Quick tip for anyone who thinks chickpeas are bland – simmer a can of them with water, a few crushed garlic cloves, and salt for about 40 minutes. They end up tasting so much better! Not actually garlicky but just much more flavorful.

  19. Lisa says...

    This looks absolutely delicious – thanks!

  20. You had me at feta and chickpeas! This looks very Mediterranean, which is my favorite cuisine. I’m definitely giving this one a try. Thanks for sharing and have a lovely day.

    XOXO, Amy

  21. Louisa says...

    Could you make just a 1/4 c. of the vinaigrette? (I don’t see why not – but also not sure why you would make 8x as much as you need?) The leftover vinaigrette would wind up in the back of my fridge in purgatory.

    • Claire says...

      Yeah, i made 1/4 of the dressing and it was more than enough. So yummy though.

  22. Mae says...

    I can almost taste the crispiness of the Persian cucumbers and the crunchiness of the chickpeas- my kind of texture in a salad! Thanks for sharing- will definitely try!!

  23. Alexa says...

    Yum yum yum! Currently four months pregnant and craving all the cheese, all the beans, and all the citrus. This was made for me!

  24. brianna says...

    This sounds delicious. Adding this to the meal plan for next week (with the addition of some avocado).

  25. I love this, we’re vegetarian in my house and this looks like a great meal idea! I am obsessed with chickpeas and they’re an easy bean to find here in France (where we have all the bean options the US has lol) This seems very kid friendly too – thanks!


  26. Tania says...

    I just happen to have all these things in my fridge/ pantry — dinner done! Thanks :)

  27. Thanks for this! I’ve been looking for some new work-lunch options and this seems easy enough without a million ingredients. (Because let’s face it, if there are a million ingredients, I’m not making it.)

  28. Katie says...

    This looks amazing! Can’t wait to try