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chickpea salad with hand-crumbled feta, chopped tomatoes, sliced red onions, and a drizzle of lemon and olive oil in a bowl
The Staple Kitchen

Chickpea Salad with Feta Cheese

A fresh and easy chickpea salad with diced tomatoes, cucumber, red onion, hand-crumbled feta, and parsley. Quick, healthy, and full of flavor.
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Servings: 2 people
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 can (400g) chickpeas drained and rinsed
  • 2 medium ripe tomatoes diced into small pieces
  • 1 cucumber diced into small pieces
  • ½ red onion thinly sliced lengthwise
  • 100 grams feta cheese hand-crumbled
  • 3 tbsp olive oil extra virgin
  • juice of ½ lemon
  • salt and pepper to taste
  • 2 tbsp fresh parsley roughly chopped

Method
 

  1. Prepare vegetables: Dice the tomatoes into small, even pieces, about 1 cm each. Place them in a bowl to keep them ready.
    diced fresh tomatoes in a bowl, ready for chickpea salad
  2. Dice the cucumber into similar small pieces as the tomatoes. Add them to the same bowl as the tomatoes.
    Diced fresh cucumber in a bowl, ready for chickpea salad
  3. Slice the red onion thinly lengthwise into long strips. Keep them ready in a small bowl.
    Thinly sliced red onion for chickpea salad
  4. Rinse the parsley and remove any thick stems. Roughly chop the leaves so they can be sprinkled evenly over the salad.
    Fresh parsley chopped for chickpea salad
  5. Drain and rinse the canned chickpeas under cold water. Add the chickpeas into the mixing bowl. Toss lightly to mix the ingredients evenly.
    Drained and rinsed chickpeas for salad
  6. Drizzle the olive oil and lemon juice over the mixture. Season with salt and black pepper. Gently toss everything together so all the ingredients are coated evenly.
  7. Hand-crumble the feta over the salad and mix gently to combine, keeping the pieces small, like in the picture, so they distribute evenly throughout.
  8. Taste and adjust seasoning if needed. Serve immediately, or let the salad rest for 10–15 minutes to allow the flavors to blend. Enjoy :)
    chickpea salad with hand-crumbled feta, chopped tomatoes, sliced red onions, and a drizzle of lemon and olive oil in a bowl

Notes

I like to make this salad to last for 2–3 days, so it can serve as a consistent, healthy side dish throughout the week. It keeps best in an airtight container in the fridge, and a gentle toss before serving helps redistribute the flavors.
If you eat it on the following days, a fresh drizzle of olive oil may be needed to keep it from feeling dry. You can adjust the size of the feta pieces to your preference — smaller pieces mix evenly, while slightly larger ones give little bursts of creamy flavor.
Lemon juice, lime juice, or vinegar can be used for a light tang, and fresh herbs like dill or mint can be added for variation. This salad is versatile enough to enjoy as a light lunch, a side, or paired with bread or crackers.
Hope you enjoy it :)