Chickpea feta summer salad
Salads, Side Dish

The BEST Chickpea Feta Summer Salad


We are bringing you summer flavors with a refreshing and vibrant Chickpea Feta Summer Salad. Packed with nutritious ingredients like English cucumber, fresh flat leaf parsley, and of course chickpeas this salad is the perfect way to embrace the season.

Imagine a delightful combination of crisp cucumbers, juicy cherry tomatoes, tangy red onions, and fragrant flat-leaf parsley, all tossed with creamy feta cheese and hearty chickpeas. To add a touch of saltiness, we’ve also included sliced black olives that complement the flavors beautifully.

But what truly brings this salad to life is the zesty dressing made with the juice of fresh lemon, drizzled with extra-virgin olive oil, and sprinkled with a hint of black pepper. The sauce adds a vibrant tanginess, perfectly balancing the flavors and enhancing the overall experience.

Do you need a refreshing salad to enjoy on a warm evening, this Chickpea Feta Summer Salad is a delightful choice. It’s delicious and satisfying and loaded with nutrients and wholesome ingredients. Let’s dive in and discover how to make this flavorful salad that will become a staple in your summer repertoire.


A salad is, in essence, of course, the ingredients without cooking:


To start us off, we are opening the canned chickpeas, which are then drained and added to the salad bowl. Next, you will want to drain off the canned juice from the black olives. *If you don’t like black olives, you can leave them out entirely.


After that, we move on to washing a cutting the cherry tomatoes in half. It just makes them look nicer when they are cut in half. Running low on time and energy? Still, have to prepare this salad for dinner? Go ahead, be a rebel, and leave the cherry tomatoes whole.

From there, cut your red onion into small pieces. Not superfine, just big enough to be noticeable. You may also cut up the washed flat-leaf parsley. Can you use regular curled parsley? Yes, but its texture is off-putting to some, so test it with your family first.

English cucumber is so refreshing when added to this salad, so I use up half a cucumber. Slice it down the center and cut it into wedged chunks. Do not remove the skin unless you must. The more peels we include in our diet, the more healthful nutrients often lie below or in the skin/peel. Plus, it will reduce your food waste.

The more I age, the more I think about food waste. I am very conscious of food waste when I go to the grocery store and menu plan. A day or two before grocery shopping, it’s good to see what’s left in the fridge and decide how to preserve it by freezing it or using it immediately.

Often you can save on your grocery bill, too, if you know what’s in your fridge at all times. Okay, so I don’t always know what’s in the refrigerator, but a quick peek will refresh the old brain.

So now that you have the cucumber added, we need to think about making the dressing.


Making the chickpea feta salad dressing:


This is an excellent vinaigrette dressing, and best of all, it is super simple to do. Juice a whole lemon and remove any escaped seeds that snuck into the juiced juice. Add to that 1/4 cup olive oil and a teaspoon of pepper. Guess what? That’s all she wrote! Mix it up well and pour it over your salad.

Lastly, to finish the salad, we use a block of feta crumbled on top. Now that may feel like a lot of feta, but it works out for this amount of salad.


The best part is the salad will stay in the fridge for a few days. It’s so hearty and filling that a dish of the stuff will fill you up for lunch! So pack it to go to work and have a quickly prepared meal.


How can you switch it up?

Don’t you like black olives? Switch to whole ripe green olives or omit them entirely.

Add in a bit of cilantro if you love it and have it on hand.

Instead of the red onion, try using thinly sliced leeks.

Are cherry tomatoes too expensive for the grocery budget? It’s okay to cut up a whole tomato for this salad.

Feta cheese is pretty salty, so you can switch it out for cubed mozzarella or a light cheddar.

Chickpea Feta summer salad (1)

Chickepea Feta Summer Salad

Amber Bondar
Fresh Mediterranean flavors come through in this easy chickpea feta summer salad recipe. Each mouthful is a perfect blend of marinated flavor with a simple homemade vinaigrette dressing. Packed full of delicious nutrients this hearty salad makes a meal in itself.
Prep Time 9 minutes
Course Salad, Side Dish
Cuisine American, Canadian, Mediterranean
Servings 5


  • 1 Salad Bowl
  • 1 tsp
  • 1 Paring Knife for food prep
  • 1 Chopping Knife for food prep
  • 1 measuring cup


Chickpea Feta Salad

  • 2 250 ml Cans of Chickpeas Or one large can, drained
  • ½ English Cucumber Sliced lengthwise and cut up
  • ¼-½ Cup Flat Leaf Parsley Chopped Up
  • ½ Red Onion Diced
  • 1 250ml Can of Sliced Black Olives Drained
  • 1 500ml Tub of Feta in Brine Crumbled
  • 2 Cups Cherry Tomatoes Sliced in Half
  • 1 Avocado Diced

The Salad Dressing

  • 1 Lemon Juiced
  • ¼ Cup Olive Oil
  • 1 Tsp Black Pepper


Preparing the Salad

  • Drain the chickpeas and black olives (if using) and put in salad bowl.
  • Cut the English cucumber down the center. Cut into chunks.
  • Wash and then slice in half the cherry tomatoes.
  • Peel, pit, dice the avocado.
  • Wash and chop the flat leaf parsley. Add more or less as preferred.
  • Cut the red onion into small pieces.
  • Drain the brine from the Feta and crumble on the salad.

The Dressing

  • In measuring cup squeeze the lemon juice from the lemon be sure to remove seeds. The juice should be about ¼c.
  • Add the olive oil and black pepper and mix well.
  • Pour over the chickpea salad and toss to coat everything well before chilling.
  • Serve this salad chilled. The longer it marinates the better the flavor so make ahead by at least two hours.
Keyword chickpea, Mediterranean, salad, salad dressing, summer recipes

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