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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 Seattle, WA!); 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!

Chickpea, Tomato, and Feta Salad

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This quick and easy Chickpea, Tomato and Feta Salad is kid friendly, vegetarian and gluten-free. It’s the perfect healthy side dish for a picnic, potluck or just a quick weeknight dinner!

Chickpea, tomato and feta salad in a white bowl

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? 🙂

How to make 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. It’s even better a few hours later once the salad has had a chance to marinate in the dressing a bit!

Top shot of chickpea tomato feta salad in a bowl with a serving spoon

How to serve this Chickpea, Tomato, and Feta Salad

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
  • Use it as a filling for a pita or a wrap (which is also a great way to use up the leftovers).
  • Serve it as a side dish for a bigger spread – it’s a perfect make ahead dish to take to a picnic, pot luck or barbecue! 

What makes this salad healthy? 

This salad is a really well balanced dish.  The chickpeas provide protein and fiber, key for those of us following a vegetarian diet. The tomatoes are a great source of vitamin C, K, potassium and folate and the cucumber is great for promoting hydration. Healthy fats from the avocado and B vitamins from the feta round out this good for you and hearty salad.

An easy way to make homemade salad dressing 

Making salad dressing at home is so simple, and it’s much healthier (and cheaper!) than store bought. All you need is olive oil, an acid (vinegar, lemon juice, etc.), salt and pepper. You can dress it up with fresh herbs, garlic, etc. but at its core – it’s just those 4 ingredients! This simple dressing is packed full of flavor, using a mixture of lemon juice, herbs, olive oil and garlic. You can whisk the dressing, or even easier: put all of the ingredients in a mason jar and give it a good shake.

Close up of chickpea tomato feta salad

Top tips for making Chickpea, Tomato and Feta Salad

  • Use the freshest ingredients you can for maximum flavor.
  • Drain and rinse the chickpeas before using them.
  • Keep the salad in the fridge in an airtight container, it will keep for up to 3 days, but is freshest 24 hours after making it. 
  • To let the flavors fully sing, leave the salad to marinate in the dressing for at least two hours.
  • You can mix up the fresh herbs in the salad dressing – I chose basil and oregano but you can try parsley, dill, or even marjoram! 

Be sure to try these other healthy salads!

If you have tried this chickpea, tomato and feta salad recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe
5 from 10 votes

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
Servings: 8 servings
Calories: 135kcal

Ingredients

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

Instructions

  • 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.

Notes

Top tips for making Chickpea, Tomato and Feta Salad

  • Use the freshest ingredients you can for maximum flavor.
  • Drain and rinse the chickpeas before using them.
  • Keep the salad in the fridge in an airtight container, it will keep for up to 3 days, but is freshest 24 hours after making it. 
  • To let the flavors fully sing, leave the salad to marinate in the dressing for at least two hours.
  • You can mix up the fresh herbs in the salad dressing - I chose basil and oregano but you can try parsley, dill, or even marjoram! 

Nutrition

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

Posted In…

Appetizers ·

Appetizers are the perfect complement to my favorite entrees and dinner party menus. You can also make a small batch for a snack, or turn them into a complete meal.

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

  1. I love this salad! It’s the perfect mix of crunchy and delicious flavors. This is going to be a good one to have on hand for my lunches during the school year.

  2. I look forward to making this salad for my family tomorrow. I love to eat salads in the summer and I am so glad that I have found your website. Will definitely share again soon.

    • Thanks so much Melissa! I agree – oil/vinegar/salt/pepper is my favorite go-to dressing too because it’s so easy to make, it’s healthy, and it makes salads so much more flavorful!

  3. This salad has the perfect mix of crunchy and smooth textures that my picky eaters prefer. I love that it’s healthy and so easy to make!

  4. This very close to my signature salad. I add chopped celery, carrots, sweet peppers. Also I add black beans. My son-in-law likes to also add corn niblets. I use balsamic vinegar and lime instead of lemon.
    I love your recipes. Started to follow you when I discovered your muffin recipes. Love the children recipes as well.

    • Love your additions and modifications Marsha! I’ll have to try that next time! I’m so glad you’ve been enjoying my recipes and that they’re really aligned with how you like to cook as well! 🙂

  5. 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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