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There’s chickpea salad and then there’s THIS chickpea salad. Explosive flavor, light yet protein packed, ridiculously easy to make, and great for meal prep, this Mediterranean Chickpea Salad just about has it all.

Why you’ll love this
Chickpea and Feta Salad:

With warm weather right around the corner, it’s time to pull out recipes that are easy, nourishing, and don’t require the stove/oven. ENTER this Mediterranean Chickpea Salad! It’s a total game-changer: healthy, packed with flavor, and takes minutes to throw together. Seriously, you could probably make this with one hand tied behind your back (though I don’t recommend trying that). And bonus: it is even better the next day, so it is ideal for meal prep.

I’ve been making some version of this salad for years, tweaking it here and there until I landed on what I consider the perfect combination. It’s bright, it’s refreshing, and it’s so versatile. You can serve it as a side dish, pile it on some pita bread or spinach for a quick lunch, or even use it as a topping for grilled chicken or fish. Honestly, the possibilities are endless!

Are chickpea and garbanzo the same?

Yes, garbanzo beans and chickpeas are actually the same thing! It’s a bit like how some people call soda “pop,” while others call it a “coke” or just plain ole’ “soda” – it just depends on where you grew up or who you’re talking to.

Both names refer to the same type of legume, Cicer arietinum, which is a round, beige bean that’s popular in many cuisines around the world.

Chickpeas are the more common term in the eastern parts of the United States and in many other countries, while garbanzo beans are more frequently used in the western US and some other regions.

So, if a recipe calls for chickpeas or garbanzo beans, don’t worry – you can use them interchangeably!

Greek Garbanzo Bean Salad ingredients

So, what’s so magical about this salad? It’s alllll about the fresh crunch of the veggies, the creaminess of the chickpeas and feta, and the zing of the lemon “dressing”. That dressing is what really elevates this salad from “oh that’s good” to “OH THAT’S GOOD, I need this recipe!”

• Canned chickpeas
• Cucumber: English cucumber is preferred (less seeds!), but you can use any variety.
• Onion: red is best, but if you can always use white.
• Feta cheese: plain feta is just fine, but I love the extra herb-i-ness of the Tomato & Basil Feta from Athenos. (Not sponsored, just honest opinion!)
• Lemon
• Olive Oil
• Spices: salt & pepper.

Helpful tools for making Cold Chickpea Salad:

• A good quality knife or a Ninja chopper will make all the difference. You want small, uniform pieces of veg!

How to make Chickpea Salad

1. Drain your canned chickpeas; rinse, then drain again.
2. Place in a large mixing bowl (choose a larger bowl than I did…those bits of cucumber and onion on the backdrop were not put there on purpose… 😉 but it ended up being a happy accident I suppose!)
3. Finely and uniformly chop your cucumber and onion. Add to chickpeas, then add your feta cheese.

4. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
5. Pour the dressing over the salad and toss. It’s now ready to serve!

Can you make Lemon Chickpea Salad ahead of time?

Yes! In fact, I recommend it! It allows the flavors to all marry together. It is great freshly made but I like it even better the next day!

Make as directed, then store in an airtight container in the fridge until ready to serve.

Variations

Ohhh the possibilities with this one. I LOVE IT!

• Add more veg! Make it your own with adding your favorite veggies: finely chopped tomatoes, peppers, or even cooked asparagus. It would also be good with roasted red pepper, artichoke hearts, and/or sliced olives for even more flavor!
• Herbs: try adding in fresh basil, parsley, or even dill.
• Cheese: swap the feta for goat cheese.
• Heat: Add a dash of red pepper flakes for a bit o’ heat.
• Protein: mix in rotisserie chicken or beef/chicken shawarma.

How to eat Greek Garbanzo Bean Salad

Just like the variations, there are so many possibilities with how to eat this salad!

• Grains: Toss with your favorite pasta/orzo, serve over rice, or stuff it in a pita!
• Salad: Serve over spinach or mixed greens for a delicious and nutritious salad. Add chicken for extra protein!
• Protein: Top grilled chicken or fish, or mix in rotisserie chicken
• Bowl: Build a bowl with rice, greens, protein, and this salad.
• PLAIN. Honestly this is the way I usually eat it. I’ll make it to go with dinner (like Greek chicken), and then will eat the leftover salad for lunch the next couple of days. YUM.

Storing Cold Chickpea Salad

As previously mentioned, store in an airtight container in the fridge. It keeps well for 3-5 days.

Freezing is not recommended!

Seriously, guys, this Mediterranean Chickpea Salad is my warm weather fave. It’s quick, it’s easy, and it’s absolutely bursting with flavor. Give it a try and let me know what you think! And if you make it, snap a pic and tag me – I’d love to see your creations!

More Favorites from Sweetly Petite:

LEMON CHICKPEA SALAD

• 1-15/16 oz. can chickpeas
• 1 English cucumber
• 1 small red onion (can also use 1/2 of a larger red onion)
• 6 oz feta cheese
• Juice of 1 lemon
• 1/2 cup olive oil
• 1 tsp kosher salt
• 1/2 freshly ground black pepper

1. Drain and rise your canned chickpeas. Place in a bowl large enough for the other ingredients.
2. Finely and uniformly chop your cucumber and onion. Add to chickpeas, then add your feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
4. Pour the dressing over the salad and toss. Serve and enjoy!