Chickpea & Feta Salad Recipe

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I love Mediterranean food and this fresh, colorful salad displays the best of that cuisine—feta cheese, crisp vegetables and a nice lemony flavor. Though wonderful any time of the year, I especially enjoy serving this in the spring.—Paula Althouse, Hamburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 1/2 cup olive oil
  • 1/4 cup minced fresh chives
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 2 cups (8 ounces) crumbled feta cheese
  • 2 celery ribs, finely chopped
  • 1 large red onion, finely chopped
  • 1 medium cucumber, peeled and chopped

Nutritional Facts

3/4 cup: 206 calories, 13g fat (3g saturated fat), 10mg cholesterol, 381mg sodium, 15g carbohydrate (3g sugars, 4g fiber), 7g protein.


  1. In a small bowl, whisk the first eight ingredients. In a large bowl, combine remaining ingredients. Add dressing; toss lightly to combine. Yield: 12 servings (3/4 cup each).
Originally published as Chickpea & Feta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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