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James Andrew

Lemony Chickpea Feta Salad

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the salad:
  • 2 cups cooked chickpeas or 1 can, drained and rinsed
  • ½ cup feta cheese cubed or crumbled
  • ¼ cup red onion finely diced
  • 1 small cucumber chopped
  • ½ cup cherry tomatoes halved
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill optional
For the lemon dressing:
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder optional
Vegan option: Replace feta with vegan feta or diced avocado.

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Measuring spoons
  • Spoon or spatula
  • Citrus juicer
  • Salad tongs

Method
 

Step 1: Prepare Chickpeas
  1. Drain and rinse chickpeas thoroughly if using canned. Pat dry to prevent watery dressing.
Step 2: Chop Vegetables
  1. Dice onion finely. Chop cucumber into small pieces. Halve tomatoes.
  2. Uniform sizing improves texture and presentation.
Step 3: Combine Salad Ingredients
  1. In a large mixing bowl, add chickpeas, feta, onion, cucumber, tomatoes, and herbs.
  2. Toss gently to avoid crushing ingredients.
Step 4: Prepare Lemon Dressing
  1. Whisk lemon juice, olive oil, salt, pepper, and garlic powder until emulsified.
Step 5: Dress the Salad
  1. Pour dressing over salad. Toss gently until evenly coated.
Step 6: Rest Briefly
  1. Allow salad to sit for 10–15 minutes for flavors to meld.
Step 7: Taste & Adjust
  1. Adjust seasoning or lemon as desired.

Notes

Nutritional Facts & Total Calories (Approximate)

Per serving:
  • Calories: ~280–350 kcal
  • Protein: 10–14g
  • Carbohydrates: 30–38g
  • Fats: 12–18g
  • Fiber: 6–9g
Values vary with portion size and substitutions.