Some salads are just sad bowls of greens, but not this one. Packed with protein-rich chickpeas and tangy feta cheese, this salad is a meal in itself. Perfect for a quick lunch or a side dish that steals the show.
Why This Recipe Works
- The combination of creamy feta and crunchy chickpeas creates a texture that’s anything but boring.
- It’s a protein powerhouse, thanks to the chickpeas, making it filling and satisfying.
- The lemon dressing adds a bright, fresh flavor that ties everything together beautifully.
- It’s incredibly versatile; eat it as is, or toss it into wraps or over greens.
- Prep is a breeze, making it perfect for meal prep or last-minute gatherings.
Ingredients
- 2 cups cooked chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1/2 cup diced red onion
- 1/2 cup chopped parsley
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Whisk
Instructions
Step 1: Prep Your Ingredients
Start by draining and rinsing your chickpeas to remove any excess sodium or canning liquid. Dice the red onion into small pieces to ensure every bite has a bit of sharpness. Chop the parsley finely for a fresh, herby note throughout the salad.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. The dressing should be emulsified, meaning the oil and lemon juice are fully integrated, creating a smooth, cohesive flavor.
Step 3: Combine the Salad
In a large mixing bowl, toss the chickpeas, feta cheese, red onion, and parsley together. Pour the dressing over the top and gently mix until everything is evenly coated. The key here is to be gentle to keep the chickpeas and feta intact.
Step 4: Let It Marinate
Cover the bowl with plastic wrap and let the salad sit in the fridge for at least 30 minutes. This allows the flavors to meld together beautifully, making the salad even more delicious.
Step 5: Serve and Enjoy
After marinating, give the salad a quick stir to redistribute the dressing. Serve chilled or at room temperature for the best flavor experience. Enjoy as a standalone dish or as part of a larger meal.
Tips and Tricks
For an extra crunch, try adding some diced cucumber or bell peppers to the salad. If you’re not a fan of feta, goat cheese makes a great substitute with its creamy texture and tangy flavor. To make this salad ahead of time, prepare all the ingredients and store them separately, combining them with the dressing just before serving to maintain the best texture.
Recipe Variations
- Add some diced avocado for a creamy, rich twist.
- Throw in some quinoa for an extra protein boost.
- Swap the lemon juice for balsamic vinegar for a deeper, sweeter dressing.
- Include some chopped mint for a refreshing, herby note.
- Add a pinch of chili flakes for a spicy kick.
Frequently Asked Questions
Can I use canned chickpeas?
Absolutely! Canned chickpeas are a great time-saver. Just be sure to drain and rinse them well to remove any excess sodium or canning liquid that could affect the flavor of your salad.
How long does this salad last in the fridge?
This salad will keep well in the fridge for up to 3 days when stored in an airtight container. The flavors will continue to meld, making it even more delicious over time.
Can I make this salad vegan?
Yes! Simply omit the feta cheese or substitute it with a vegan cheese alternative. The chickpeas provide plenty of protein on their own, making this salad satisfying even without the cheese.
Summary
This chickpea salad with feta cheese is a perfect blend of textures and flavors, easy to make, and versatile enough to suit any meal. Whether you’re looking for a quick lunch or a standout side dish, this recipe has you covered.
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