This vibrant vegetarian Chickpea Feta Salad is fresh, flavorful, and easily made ahead of time for speedy weekday lunches or for backyard parties or picnics.
Today has been an odd one…
I somehow managed to get a wicked sunburn on my feet (has anyone else done this? OW!) and found myself daydreaming to the point of thinking a curled up extension cord was my cat.
There’s a 50% chance I’m still dreaming right now and this post isn’t even real.
Or is it?
On to the recipe!
This Chickpea Feta Salad is an absolute delight and perfect for all the hot sunny day’s we’ve been having.
It’s fresh, flavorful, and easily made ahead of time for speedy weekday lunches or as a portable side dish for potlucks, parties, and backyard barbecues.
Potato salad is so last season! (unless it’s my sriracha potato salad – that dish slaps!)
Here’s what you’ll need to make this scrumptious side salad:
Chickpea Quinoa Feta Salad Ingredients
- canned chickpeas
- feta cheese
- quinoa
- cucumber
- red bell pepper
- tomato
- red onion
- kale
- olive oil
- fresh garlic
- white wine vinegar
- salt and pepper
No kale? No problem! You can use fresh chopped spinach in it’s place or even try it with chopped arugula. If you want to skip the greenery altogether you can absolutely do that as well and just add extra veggies instead.
For the dressing I kept things super simple and went with an easy vinaigrette made from olive oil, white wine vinegar, garlic, and salt and pepper. It’s quick, easy, and delicious!
Chickpea Feta Salad with Quinoa and Kale
Serving a crowd? Feel free to double or triple this recipe if needed!
Making it in advance? Simply follow the recipe card below and pop it in the fridge for later. It should be absolutely delicious for up to four days and can be enjoyed chilled or at room temperature – whichever you prefer.
Ready to eat? Let’s get our recipe on!
Chickpea Feta Salad
Ingredients
- ½ cup dry quinoa
- ¾ cup water
- 2 cup finely chopped kale
- 15 oz can of chickpeas (drained and rinsed)
- 1 cup diced cucumber
- ¼-½ cup diced red bell pepper
- ¾-1 cup diced feta cheese (or crumbled if preferred)
- 1 cup diced tomato
- ⅓ cup finely diced red onion
- salt and pepper to taste
SALAD DRESSING
- 3-4 TBSP olive oil
- 2 TBSP white wine vinegar
- 1 medium-small clove of fresh garlic (pressed or smashed/minced)
- ¼ salt
- ¼ black pepper
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a large plate to cool.
- While the quinoa cooks, chop all your veggies and make the dressing.
- To make the dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well. Fresh garlic is a must for dressings – the flavor is amazing!
- Feel free to jazz your dressing up with some fresh herbs or dried seasoning if you'd like! I kept it super simple this time around but herbs like parsley, dill, oregano, and basil all taste great here.
- Finely dice red onion and add to the dressing to let it marinate. This will take the "bite" out of the raw onion. Love this little trick!
- Prep remaining vegetables by dicing cucumber, tomato, and red bell pepper.
- Combine cooled quinoa with veggies, chickpeas, and dressing. Mix well. Give the salad a taste and season with any additional salt and pepper you'd like. I always add a wee bit extra.
- Lastly fold in the feta and you're ready to dive in!
- You can enjoy this salad right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when you're ready. The dressing will soak into the salad and amplify the flavor even more. SO GOOD!
Notes
Nutrition
More Fantastic Feta Recipes
- Summer Orzo Salad with Chickpeas and Feta
- Corn and Tomato Salad with Basil and Feta
- Mediterranean Feta Dip
- Feta Dip Phyllo Cups
- Bruschetta Phyllo Cups with Whipped Feta
Feel free to check out my 14 Fantastic Feta Recipes post for even more tasty recipes.
If you get a chance to try this chickpea feta salad recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Questions & Reviews
Should try it is amazing
Awesome recipe! Thanks!
Loved this, so did my friends. I used arugula & spinach instead of kale and added lemon and dill to the dressing. So delicious!
For me, during the summer, it’s all about salads. I loved your chickpea feta salad, perfect for dinner time, thanks!
Thanks Marina! xoxo