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Chickpea Salad


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  • Dressing:
  • 3 Tbsp lemon juice
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. ground cayenne pepper
  • SALAD:
  • 1 can chickpeas
  • 1/2 small red onion
  • 1 4-in. piece seedless cucumer
  • 3 plum tomatoes
  • 2 oz. feta cheese
  • sliced black olives
  • Toasted pita bread (opt)
  • 2 Tbsp. thinly sliced fresh mint (opt)


Servings 4
Adapted from


Step 1

For dressing, juice lemon to measure 3 Tbsp. juice. Whisk together lemon juice, oil, salt and cayenne pepper in a small bowl.

For salad, drain and rinse chickpeas in small colander. Chop half the onion and place into strainer; rinse under cold water. Drain onion and pat dry with paper towel.

Chop cucumber; seed and chop tomatoes. Add chickpeas, onion, cucumber and tomatoes to dressing; toss to coat. Thinly slice mint and fold into salad.

Dice queso fresco. Serve each salad topped with queso fresco and toasted pita bread, if desired.

(For toasted pita bread, preheat oven to 450 F. Split 5 minature whole-wheat pita bread rounds (about 3 in.) in half horizontally, then vertically. Arrange pita bread in a single later on baking sheet. Bake 5-6 minutes or until lightly toasted. Remove from oven).

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