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

Lemony Chickpea Feta Salad {Gluten Free + Vegan Option}

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4.9 from 11 reviews

  • Author: Nyssa Tanner
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


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.


  • 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


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


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: Healthy