Description
This lemony chickpea feta salad is a super simple and incredibly satisfying summer ready salad that is picnic ready! Made with sturdy chickpeas or garbanzo beans, bright and briny feta cheese, fresh herbs, and a simple lemony vinaigrette. Ready in less than 20 minutes and absolutely packed with flavor! Gluten free, vegetarian, and vegan option.
Ingredients
Scale
- 2 15 ounce cans chickpeas, drained and rinsed
- 8 ounces feta cheese, diced or crumbled
- 1/2 cup finely diced red onion
- 1/3 cup chopped parsley
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 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!
Notes
To make this salad vegan swap the regular feta for a vegan feta cheese, and use maple syrup instead of honey in the dressing.
This salad should keep for 3-4 days in a covered container in the refrigerator.
- Prep Time: 15 minutes
- Category: Salad
- Method: Cold prep
- Cuisine: American