Best 10 Chickpea Feta Salad Recipes

CHICKPEA, ARTICHOKE, AND FETA SALAD

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA

Steps:

• Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
• In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
• Slowly add olive oil, whisking to blend.
• Add dressing to salad and stir well.
• Cover and refrigerate for several hours or overnight (best), to blend flavors.
• Serve chilled.

CHICKPEA, CHERRY TOMATO, AND FETA SALAD

Steps:

• Rinse and drain chickpeas.
• In a bowl, combine all ingredients.

CHICKPEA, BARLEY, AND FETA SALAD

Steps:

• Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
• Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
• Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
• Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

CHICKPEA, FETA AND ORZO SALAD

Steps:

• Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
• Meanwhile, in medium bowl, stir lemon juice and oil with wire whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.
• In large bowl, gently toss tomato and chickpeas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.

CHICKPEA FETA SALAD OVER GREENS

Steps:

• Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta.
• Toss the dressing with the salad just before serving.

CHICKPEA & FETA SALAD

Steps:

• In a small bowl, whisk the first eight ingredients. In a large bowl, combine remaining ingredients. Add dressing; toss lightly to combine.

MOROCCO MEETS GREECE (CHICKPEA CUCUMBER SALAD WITH FETA)

Steps:

• Wash your cucumber and slice it in half lengthwise. Cut each half again lengthwise and then cut into small pieces.
• Place in a salad bowl and season with salt and pepper to taste. Add dill weed.
• Dice Feta finely or crumble over salad.
• Now add the hummus (store bought or homemade). Mix well to coat everything.
• If you like add other add-ins of your choice, such as whole chickpeas or olives.
• Enjoy.

CHICKPEA-AVOCADO AND FETA SALAD RECIPE - (4.4/5)

Steps:

• 1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice. Stir until mixed well. Season with salt and pepper. Serve.

INSTANT POT CHICKPEA SALAD WITH LEMON, FETA, AND FRESH DILL

Steps:

• To make the chickpeas:
• Place the chickpeas, salt, and water in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 35 minutes.
• When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 25 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
• Remove the lid. Wearing oven mitts, remove the inner pot (be careful-it's hot!) and drain the chickpeas through a colander.
• Chickpeas will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.
• For the salad:
• Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.
• Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.
• Do Ahead
• Chickpeas with Lemon, Feta, and Fresh Dill will keep, in an airtight container in the refrigerator, for up to 2 days. Serve leftovers chilled.
• Other Serving Suggestions:
• Make them crispy and crunchy: Toss cooked chickpeas with olive oil, salt, and pepper. (Add garlic powder, ground cumin, or curry powder for a twist.) Place them on a rimmed baking sheet and bake in a preheated 450°F oven, shaking the pan occasionally, until browned, about 30 minutes.
• Red Pepper Chickpeas: Toss cooked chickpeas with chopped red bell pepper, olive oil, and salt and pepper for a brightly colored, fresh-tasting salad.
• Chicken Chickpea Pizza: Place equal parts lightly mashed cooked chickpeas and whole chickpeas on a raw pizza crust, drizzled generously with extra-virgin olive oil, and bake the pizza as normal. Just before the pizza is finished. Remove it from the oven and top with diced cooked chicken breast and crumbled feta cheese and then cook until the chicken and feta are warm.
• Chickpea Salad Spread: Coarsely mash cooked chickpeas with mayonnaise and diced celery. Use as a stand-in for tuna in a sandwich.
• Greek-Salad Chickpeas: Tossed with olive oil and lemon juice, cooked chickpeas can be tucked into a pita with Greek yogurt, chopped tomatoes, and fresh Italian (flat-leaf) parsley. Sprinkle with ground cumin or smoked paprika.