Looking for a quick and easy salad that’s bursting with flavor and perfect for warm weather? This lemony chickpea feta salad is just the thing. It’s made with hearty chickpeas, tangy feta cheese, fresh herbs, and a bright lemon vinaigrette—all tossed together in under 20 minutes. It’s naturally gluten-free, vegetarian, and can easily be made vegan, too!
Whether you’re packing a picnic, prepping lunches, or pulling together a quick side dish for grilled meat or veggies, this salad fits right in. Plus, it holds up well in the fridge, making it ideal for meal prep or make-ahead gatherings.
Why You’ll Love This Salad
- Ready in 20 minutes
- Packed with bright lemony flavor
- Easy to customize
- Great for meal prep or picnics
- Gluten-free and vegetarian
- Vegan-friendly with simple swaps
Ingredients
You only need a handful of pantry and fridge staples:
- Chickpeas – Use canned for convenience or cook your own for a richer texture.
- Feta cheese – Crumbled or cubed; it adds creamy, briny goodness.
- Red onion – Adds sharpness. Can sub green onions, shallots, or garlic.
- Fresh parsley – Brings a pop of color and freshness. Try dill, mint, or cilantro for a twist.
- Lemon vinaigrette – A simple mix of olive oil, lemon juice + zest, honey (or maple syrup), salt, and pepper.
Vegan Modifications
To keep this salad vegan:
- Swap in a plant-based feta (there are great options out there!).
- Use maple syrup instead of honey in the dressing.
Optional Add-Ins & Substitutions
Feel free to mix it up depending on what you have:
- Swap chickpeas for cannellini or great northern beans
- Add extras like cherry tomatoes, cucumbers, olives, capers, quinoa, or arugula
- Use a different dressing you love
- Mix and match fresh herbs for deeper flavor
How to Make It
You only need one bowl and three easy steps:
- Make the dressing – Whisk olive oil, lemon juice, lemon zest, honey/maple, salt, and pepper in a large bowl.
- Combine the salad – Add chickpeas, feta, red onion, and parsley. Toss until well coated.
- Taste & serve – Season to taste and enjoy immediately, or refrigerate for later.
Make-Ahead & Storage Tips
This salad is sturdy enough to make a day in advance—and some say it tastes even better the next day after marinating. Store it in an airtight container in the fridge for up to 3-4 days.
Serving Suggestions
This salad is delicious on its own with chips, pita, or crusty bread. It also makes a great side dish for grilled chicken, shrimp, or fish. For a heartier bowl, serve it over greens or grains with avocado and a sprinkle of seeds or nuts.
Lemony Chickpea Feta Salad (Recipe Card)
Prep Time: 15 minutes
Yield: 6 servings
Diet: Gluten-Free, Vegetarian, Vegan Option
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 8 oz feta cheese, crumbled or diced
- ½ cup finely chopped red onion
- ⅓ cup chopped fresh parsley
- 3 tbsp olive oil
- 3 tbsp lemon juice
- ½ tsp lemon zest
- 1 tbsp honey or maple syrup
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, salt, and pepper.
- Add chickpeas, feta, red onion, and parsley. Toss to combine.
- Taste and adjust seasoning. Serve immediately or refrigerate until ready to enjoy.
Looking for more simple and delicious salads? Try these next:
- Smashed Chickpea Salad
- Simple Arugula Salad
- Vegan Summer Chickpea Salad
- Loaded Greek Salad with Crispy Chickpeas
If you tried this recipe, let us know how it turned out! Leave a rating and review, and share your favorite add-ins in the comments below.