Lemony Chickpea Feta Salad (Gluten Free + Vegan Option)

June 19, 2022 · Nyssa Tanner 38 Comments

This lemony chickpea feta salad is a super simple and incredibly satisfying recipe that is picnic ready! Made with sturdy chickpeas (garbanzo beans), bright and briny feta cheese, fresh herbs, and a simple lemon vinaigrette. Ready in less than 20 minutes and absolutely packed with flavor! Gluten free, vegetarian, and vegan option.

A large ceramic bowl of lemony chickpea feta salad with a lemon wedge and a spoon dipped into the salad.

The best lemony chickpea and feta salad

Do you have a go-to sturdy summer salad that doesn’t require turning on the oven?

We love this Vegan Chickpea Salad (packed with all the veggies!), this Shrimp and Avocado Salad, and this Gluten Free Italian Pasta Salad, but sometimes want something even simpler and faster.

Which is where this lemony chickpea and feta salad recipe comes in!

Because sunny summer days are meant for spur-of-the-moment picnics with simple yummy fare.

Even better if you’re parked on green green grass, under blue skies, with BARE FEET on the ground. I believe this with all of my heart.

All you need to make this simple salad is one bowl and about 20 minutes.

Chickpeas, feta, herbs, and red onion are tossed together with a zesty lemon vinaigrette for the best quick and easy salad that the whole family will enjoy!

It’s delicious on it’s own with some chips or bread, but also makes an excellent side dish for grilled chicken, fish, or as a part of a colorful vegetarian spread.

Why you’ll love this chickpea salad

It is:

Simple and easy
Bursting with bright flavor
Fresh and lemony
Meal prep friendly
Perfect for an easy lunch, camping, picnics, and potlucks
Satisfying
So delicious!

A close up image of a spoon scooping out some chickpea salad from a white speckled ceramic bowl.

Ingredients and substitutions

This easy salad is made with just a handful of simple ingredients that you may already have stocked in your fridge and pantry.

It’s super versatile, gluten free, grain free, and can easily be made vegan.

Here’s what you need

Chickpeas – Either canned or dried and cooked chickpeas both work well. I typically opt for canned because they keep the prep time at a minimum, but if you have the time the texture of freshly cooked chickpeas is simply divine. This is my favorite brand of canned chickpeas.
Feta – Either diced or crumbled, feta cheese adds a welcome briny flavor and creamy texture.
Red onion – For a zippy bite – feel free to substitute with thinly sliced green onion, some finely minced shallot, or even a few cloves of chopped garlic.
Parsley – Lots of fresh parsley brings some welcome green flavor. Other herbs can definitely be used instead! Cilantro, dill, chives, and mint would all be delicious! You could even use a combination of several for a more complex flavor profile.
Simple lemony vinaigrette – Made with fresh lemon juice, lemon zest, olive oil, a little honey, and salt and pepper.

How to make this salad vegan friendly

To make a vegan version of this salad all you need to do is make 2 easy swaps.

Opt for dairy free feta cheese. This is my favorite vegan feta. The texture is super creamy yet sturdy, and the flavor is remarkably similar to the real deal. The ingredients are also top notch!
Use maple syrup for the dressing instead of honey. Not all plant based folks avoid honey, but if you do, it’s a simple swap to make that doesn’t affect the flavor of the dish.

A large ceramic bowl of lemony chickpea feta salad garnished with a lemon wedge and fresh parsley.

Are chickpeas and garbanzo beans the same thing?

Chickpeas and garbanzo beans are the same type of bean, so there is essentially no difference between them except for how they are labeled!

The name chickpea stems from the latin name cicer arietinum, which is the family of legumes that chickpeas (and many other beans) belong to, and garbanzo is the Spanish variation of the name.

Recipe variations

There’s so many simple swaps you could make in this recipe based on what you like or what you have on hand. Here’s some ideas!

Swap the chickpeas for white beans. Great northern beans or cannellini beans would both be delicious!
Instead of red onions use thinly sliced green onions (scallions), minced shallots, or chopped garlic.
Switch out some of the herbs. Cilantro, dill, chives, mint, and even a small amount of fresh oregano would all be so fabulous!
Use another dressing. Have a vinaigrette on hand that you love? Go ahead and use it instead of the lemony dressing!
Add some extra ingredients. I love the simplicity of this salad, but you could always fill it in a little more by adding some other goodies. Cherry tomatoes, olives, artichoke hearts, capers, diced cucumber, arugula, chopped spinach, quinoa, orzo pasta, or chopped chicken would all be delicious!

How to make lemony chickpea feta salad: Dressing ingredients in a large glass bowl.

How to make lemony chickpea feta salad: Dressing whisked together in a large glass bowl.

A spoon scooping up some lemony chickpea feta salad.

How to make chickpea feta salad

Are y’all ready for how easy this salad is to make?! It requires minimal chopping and only one bowl to mix everything together in (including the dressing!).

Here’s the step-by-step

Make the dressing. In a large bowl whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, kosher salt, and black pepper.
Toss salad together. Add chickpeas, feta, red onion, and parsley and stir to combine. Season to taste with more salt and pepper if desired.
Serve and enjoy! Serve immediately or store in the refrigerator until ready to dig in. Enjoy!

Can this salad be made in advance?

Yes! This salad is quite hardy and can easily be made a day or so ahead of time.

And because the ingredients are all quite sturdy it holds up well in the refrigerator or in a cooler for a few days.

I would even say that it might be better the second day when the chickpeas and feta have had a chance to marinate!

Serving suggestions

This salad is delicious on it’s own with some chips, bread, or pita, but also makes an excellent side dish for grilled chicken, fish, or as a part of a colorful vegetarian spread.

You could also serve it over some salad greens with a grain like quinoa or rice, some avocado, and nuts or seeds for a hearty chickpea bowl!

Storage

This salad should keep in a sealed container in the refrigerator for 3-4 days, which makes it great for meal prep or for a camping trip!

Looking for some yummy salads? Try these recipes!

Smashed Chickpea Salad
Simple Arugula Salad
Spicy Watermelon Salad
Vegan Summer Chickpea Salad
30 Minute Chickpea and Tomato Curry Soup
Honey Mustard Chickpea Kale and Avocado Salad
Loaded Greek Salad Bowl with Crispy Chickpeas
Easy Gluten Free Italian Pasta Salad

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Thank you for sharing your kitchen with NK. We’re so grateful you’re here!