Chickpea Salad with French Feta and lemon vinaigrette is wonderful served as a light, meatless lunch with a wedge of warm flatbread, or as a side dish to your favorite grilled meats and seafood. Originally published June 2, 2014.
My mother has been making chickpea salad for as long as I can remember. It’s one of those dishes that I’ve always made “by eye,” so it was fun to finally measure everything out when preparing it for the blog. With that in mind, it’s also the kind of dish that’s very adaptable to your personal tastes.
The salad is simple yet satisfying, combining hearty chickpeas with creamy French Feta, lemon juice, garlic, and olive oil. I add fresh parsley year-round, but during the summer months when fresh herbs are at their peak, I like to introduce other flavors. Fresh basil is lovely, as are thyme leaves, a hint of oregano, or even a little chopped mint.
Chickpea salad is a great side dish for grilled chicken or lamb chops. Personally, I like it best served on its own with nothing more than a fork and a warm wedge of naan to dip in the lemon vinaigrette at the bottom of the bowl. Perfect for a meatless lunch.
Chickpeas: My Go-To Legume
Chickpeas (also known as garbanzo beans and ceci) are my favorite member of the legume family. They’re delicately-flavored, packed with protein and nutrients, naturally gluten-free. Chickpeas are most commonly sold as the beige beans pictured here, but there are also green, purple, red, and black varieties.
As a pantry staple, I love how versatile chickpeas are. There are so many possible chickpea recipes! You can serve them spiced and baked for a guilt-free snack, blended as the base roasted red pepper hummus, or to make hearty meatless soups and stews.
Try folding them into couscous salad for a protein boost, or dress them as the star ingredient for chickpea salad, as I’ve done here.
Should I use canned or dried chickpeas for chickpea salad?
Honestly, I use both. My pantry always has cans of chickpeas on the shelf, as a matter of time and convenience. When I want to make a recipe like this chickpea salad, particularly on a busy weeknight, I haven’t always had the foresight to plan ahead in soaking and boiling the beans. That said, when the scheduling stars align, freshly-cooked chickpeas are my first choice.
I find that cooked, dried chickpeas tend to be more buttery in texture than the canned variety, with a deeper flavor. The texture pairs especially well with the French Feta in this recipe. Freshly-cooked chickpeas are also freezable, so if you make a batch in advance and store them, they can be just as convenient as canned.
While I haven’t yet tried it myself, I’ve read that dried chickpeas cook quickly in an electric pressure cooker or Instant Pot. This method from The Kitchn cuts the overnight soak down to 1 minute, and the two-hour simmer down to 15 minutes.
Have you made dried chickpeas from in the pressure cooker or Instant Pot? Let me know your experiences in the comments!
Did you say French Feta? I thought Feta was Greek!
Greek Feta is delicious, and while it’s the variety you’ll find most often in grocery stores, French and Bulgarian Fetas are treats you shouldn’t miss.
My favorite is French Feta. It tends to be a bit milder in flavor than the Greek and Bulgarian varieties, less salty, and creamier in texture. Since its flavor doesn’t overpower, it’s very versatile in recipes, from garbanzo bean salad to crostini toppings and whipped spreads.
French Feta is also perfectly wonderful on its own, snuck directly out of the container for a snack, maybe with a few olives and sliced baguette on the side; not that I know anything about that!
I have to say that with all of the hashtag food themes that popping up on social media, I’m a little disappointed that Feta hasn’t yet gotten its due. Amongst #MeatlessMonday, #TacoTuesday, and #SlowCookSunday, can we please start a grassroots campaign for #FetaFriday? Who’s with me?
Chickpea Salad with Lemon Vinaigrette and Feta
- 2, 15- ounce cans chickpeas , drained and rinsed OR 1-1/2 cup dried chickpeas, soaked and cooked*
- 4-5 tablespoons extra virgin olive oil **
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1 garlic clove , minced
- 1/4 cup chopped Italian parsley
- 1/2 cup crumbled Feta , preferably French
If using dried chickpeas
- Sort through dried chickpeas to remove any stones or discolored beans. Rinse chickpeas and place in a large bowl with enough water to cover by about 2 inches. Soak overnight (12-hours).
- Drain and transfer soaked chickpeas to a large pot. Fill with water to cover chickpeas by 2-3 inches and bring to a boil over high heat. Reduce heat and simmer for 1-1/2 to 2 hours, until chickpeas are tender, but not mushy. Drain and cool until just slightly warm or room temperature.
- Makes about 3 cups cooked chickpeas.
To assemble the salad
- Gently dry chickpeas between a double-layer of paper towels, discarding any loosened skins.
- In a large bowl, whisk together olive oil, lemon juice, salt, pepper, and garlic. Add in chickpeas and parsley and toss to combine. Cover and refrigerate for at least an hour.***
- Gently stir salad and fold in crumbled Feta. Season to taste with additional salt and pepper and serve.