A light and delicious chickpea salad made with simple, fresh, and inexpensive ingredients. This quick side dish is ready in under 5 minutes!
5 Minute Chickpea Salad with Lemon Dressing
If you have an extra can(s) of chickpeas in your pantry, I have the perfect recipe that you must at least try once. But, chances are once you try this canned chickpea recipe you will want to make it again, and again.
Chickpeas and black beans are two staples that I always have in my pantry. Maybe you can relate? I love these legumes because they are so cheap and they can beef up a meal, or make for one tasty side dish or salad.
Today’s chickpea recipe was created on a total whim in under 5 minutes. I I had red pepper, parsley, feta, and lemon on-hand so I decided to toss them together with some black pepper and extra virgin olive oil to make a tasty and quick lunch salad.
How to Make Chickpea Salad
Are Canned Chickpeas Cooked?
Yes, canned chickpeas are cooked making them my favorite way to enjoy them. You can eat these from the can, or use them with other ingredients like parsley, bell pepper, and with feta cheese.
Can you eat chickpeas on the keto diet?
Sadly my keto readers, this recipe is not for you! But, you could substitute the chickpeas for avocado chunks. This would make this a high fat, healthy keto lunch.
Best Dressing for Chickpea Salad
The best dressing for chickpeas is a light one. I made a simple extra virgin olive oil, lemon juice, and black pepper dressing. It was quick, and really tied together the salad flavors.
What to Eat with Chickpea Salad
This salad is good on its own (yay) for a quick lunch, or paired with a protein like salmon, chicken, or shrimp. A grilled or bake variety would balance out the dish nicely. You can even add in cooked shrimp, or chicken cubes for a more filling meal.
Get the printable recipe below
Chickpea Salad with Feta
- cutting board
- storage container
- 15.5 ounces chickpeas drained
- ¼ cup feta cheese
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- black pepper to taste
- ¼ cup red pepper chopped
- 1 tsp parsley, fresh chopped
- Drain your canned chickpeas. Save aquafaba if you want.
- Add chickpeas to a medium sized bowl.
- Add in chopped pepper, and cheese.
- Add in lemon juice, parsley, and oil.
- Toss and chill, or serve immediately.