Lemony Chickpea Feta Salad Recipe: Fast, Healthy, and Absolutely Delicious
This lemony chickpea feta salad is a super quick and incredibly satisfying picnic-ready dish made with chickpeas, briny feta, fresh herbs, and a bright lemon vinaigrette. Ready in just 15 minutes, it’s packed with fresh Mediterranean flavor and naturally gluten free with a vegan option available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 8 ounces feta cheese, diced or crumbled
- 1/2 cup finely diced red onion
- 1/3 cup chopped fresh parsley
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, kosher salt, and black pepper until well combined.
2. Add chickpeas, feta, red onion, and parsley to the bowl and gently toss to combine.
3. Taste and adjust seasoning with additional salt and pepper if needed.
4. Serve immediately, or refrigerate until ready to serve.
Notes
For a plant-based option, swap the regular feta for a dairy-free feta cheese and use maple syrup instead of honey.
This salad will keep for 3–4 days in a covered container in the refrigerator.
For best flavor, allow the salad to sit for 10–15 minutes before serving to let the flavors meld.
Find it online: https://cookingwithramsay.com/lemony-chickpea-feta-salad/