Chickpeas (also known as garbanzo beans) are one of my favorite legumes. With a firm texture, they’re perfect for this make-ahead salad that can easily withstand a few days in the fridge. With a nutty flavor, they’re a bit more interesting than white beans or other legumes. Chickpeas are cheap, and they’re super healthy, too! This recipe is a great way to use up that random can or two of chickpeas you have in your pantry. And it’s very versatile- you can use dried herbs instead of fresh, omit any of the fresh ingredients, and really make it your own. If you’re looking for fresh, healthy Mediterranean flavor, give this easy chickpea salad with feta recipe a try!
How to make chickpea salad
Just whip up a simple vinaigrette, toss it with some chickpeas, cucumbers, and feta cheese, and you’re good to go! Here are the details.
Tips and tricks
Can I make it vegan?
Yes, very easily! Just use sugar instead of honey in the vinaigrette (or another sweetener), and omit the feta or replace with your favorite vegan feta substitution.
Ingredient substitutions
Dried herbs may be substituted for fresh. I recommend using 1 tablespoon total, and adding them with the onions and vinegar so they have a chance to soften for a bit and infuse their flavors. You can use oregano, dill, mint, or a combo, or a pre-mixed combo like Italian seasoning.Another vinegar or lemon juice may be substituted for red wine vinegar. Use 1 tablespoon of strong vinegars, like white or apple cider, and 1.5-2 tablespoons of less acidic ingredients like balsamic vinegar or fresh lemon juice.If using dry sun dried tomatoes (as opposed to packed with oil), I recommend rehydrating them in hot water for 30 minutes or so before using. Otherwise, they may be a bit chewy.You can omit the cucumbers and feta if you don’t have any, or you can use another vegetable or cheese. Bell peppers, sliced zucchini, or chopped baby spinach or arugula are great alternatives to cucumbers, and queso fresco, goat cheese, and cotija are all good substitutes for feta cheese.You can use jarred roasted red peppers in place of the sun dried tomatoes.White beans can be substituted for chickpeas.
What kinds of fresh herbs to use
I used a combination of basil, mint, dill, and parsley, because it’s what I have growing in my garden. You can use almost anything you want! But I don’t really recommend the “tough” fresh herbs that are better cooked, such as rosemary and thyme. These are very strong in flavor and may not be the best for a fresh salad.
How to store it
This chickpea salad can be stored in the fridge for up to 5 days. The cucumbers will get a bit soggy as time goes on- I recommend leaving them out and adding them just before serving if this bothers you. I didn’t bother, and the salad was still delicious!
Other Mediterranean Salad Recipes
If you love the healthy ingredients and yummy flavors of this Mediterranean chickpea salad, you’ll love these other easy cold salad recipes.
Cucumber and Tomato Salad with FetaPanzanella Salad (Italian tomato and bread salad)Zucchini Ribbon Salad with Lemon, Parmesan, and Pine NutsBeet Salad with Feta, Cucumbers, and DillMediterranean Chickpea and Orzo SaladGreek Pasta Salad with Herb VinaigretteEgyptian Barley Salad with Pomegranate and FetaZa’atar Roasted Chickpea Salad
Looking for other ways to use canned beans? Check out these easy canned bean recipes. Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this chickpea salad with feta and cucumbers, please click the stars below to comment and Rate this Recipe!
