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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Chickpea, Tomato, and Feta Salad

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We’ve been doing a lot of picnic-ing these days. The weather has been absolutely perfect for it: warm, sunny, with a light breeze but not too hot or humid! It also helps that the parks around our neighborhood have tons of nice shady picnic spots, and eating outside with kids means less mess to clean up!

And of course, since I’m obsessed with salads this summer, what else would I make for a picnic other than… a salad? 🙂

chickpea tomato feta salad

This recipe is super simple. It’s full of fresh veggies, summer tomatoes, chickpeas, feta and spices. No cooking required: just chop your veggies, toss and serve. It’s even better a few hours later once the salad has had a chance to marinate in the dressing a bit!

You can use this salad in so many different ways: serve it over mixed greens for lunch, stir in a cup of cooked quinoa for a more hearty dish, or use it as a filling for a pita or a wrap (which is also a great way to use up the leftovers).

It’s kid friendly, vegetarian, gluten-free, and is the perfect dish for a picnic, potluck or just a quick weeknight dinner!

chickpea tomato feta salad

Chickpea, Tomato, and Feta Salad

This recipe is super simple. It’s full of fresh veggies, summer tomatoes, chickpeas, feta and spices. No cooking required: just chop your veggies, toss and serve.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: chickpea tomato feta salad, chickpea tomato feta salad recipe, cold chickpea salad
Servings: 8 servings
Calories: 135kcal


For the Salad

  • 10.5 oz container red cherry tomatoes quartered
  • 10.5 oz container yellow cherry tomatoes quartered
  • 15 oz can chickpeas drained, rinsed
  • 1 ½ English cucumbers peeled, halved lengthwise, sliced
  • 1 Hass avocado peeled, cored, diced (ripe but semi-firm)
  • 3 ounces feta cheese crumbled

For the Dressing


  • Toss all of the salad ingredients together in a large bowl.
  • Whisk the dressing ingredients together.
  • Add the dressing to the salad and toss until combined.


Calories: 135kcal | Carbohydrates: 16.1g | Protein: 5.1g | Fat: 6.1g | Saturated Fat: 2.1g | Sodium: 255mg | Fiber: 4.3g | Sugar: 2.5g

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7 responses to “Chickpea, Tomato, and Feta Salad”

  1. I’ve been trying to find a way to incorporate chick peas into my own (picky!) diet and this recipe did the trick! Very simple, fast, and yummy. Thank you!

    • Woohoo! So happy to hear that Doug – I really love this recipe because it’s so easy and healthy too, glad you enjoyed it as much as I do!

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