Go Back
Marinated chickpea salad in a white bowl with cucumber, tomato, red onion and cubed feta

Chickpea Salad

This chickpea salad takes ten minutes of chopping and zero cooking, because the chickpeas do the heavy lifting. The trick is marinating them first. On their own they're bland and thirsty, give them olive oil, garlic and parsley for ten minutes and they carry the whole salad.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 can of chickpeas drained
  • 2 tbsp olive oil
  • 1 garlic clove grated
  • A handful of parsley chopped
  • Peperoncino flakes to taste
  • Salt and black pepper
Salad
  • 1 cucumber
  • 1 bell pepper
  • 1 red onion thinly sliced
  • 2 meaty tomatoes
  • 250 g feta cubed
  • Splash of apple cider vinegar
  • Salt and pepper to taste

Method
 

  1. Marinate the chickpeas. Drain and rinse the chickpeas, then mix with the olive oil, grated garlic, parsley, peperoncino, salt and pepper. Let them sit 10 minutes.
  2. Chop the vegetables. Cucumber, bell pepper, red onion and tomatoes, all cut to roughly chickpea size so every spoonful gets a bit of everything.
  3. Combine. Tip the marinated chickpeas over the vegetables, add a splash of apple cider vinegar, salt and pepper. Fold gently.
  4. Feta last. Add the cubed feta at the very end and fold once or twice, any earlier and it breaks up into paste.

Notes

Taste before serving. It usually wants more pepper and another splash of vinegar.