Can I use canned chickpeas for this recipe?

Yes! Canned chickpeas (also called garbanzo beans) are perfect for this recipe. Just make sure to rinse and drain them well , and pat dry with paper towels to remove excess moisture so the dressing clings better.

How long does chickpea salad last in the fridge?

This salad stores beautifully in an airtight container in the refrigerator for up to 4 days . In fact, it tastes even better the next day after the flavors have marinated and blended.

Can I make this chickpea salad vegan?

Absolutely! Just skip the feta cheese or use a vegan feta alternative. The rest of the salad is naturally vegan and loaded with plant-based protein , fiber, and fresh veggies.

What’s the best way to serve this salad?

It’s incredibly versatile! Serve it chilled as a side dish , in a pita pocket for a quick lunch, on top of leafy greens , or even as a main course alongside grilled proteins or warm flatbread.

Can I prep this salad ahead of time for a gathering?

Yes, it’s a perfect make-ahead salad for summer parties, BBQs, or camping trips. Mix everything the night before and store in a sealed container . Just give it a quick stir before serving and you're good to go!

Can I use something other than canned chickpeas?

Yes! While canned chickpeas are super convenient, you can also cook dried chickpeas from scratch. Soak them overnight, then simmer for 1–2 hours until tender. You can also pressure cook them in an Instant Pot for faster results—no soaking required. Some grocery stores even sell frozen pre-cooked chickpeas , which just need thawing. All are great options if you want to control the sodium , texture, or avoid cans altogether.

Easy No-Bake Summer Chickpea Salad with Lemon Feta Dressing

Description

If you're looking for a fresh, fuss-free way to feel lighter, look better, and impress your friends at your next BBQ or summer gathering, this Easy No-Bake Summer Chickpea Salad with Lemon Feta Dressing is your new go-to.

Ingredients

Units Scale

2 Cans of Chickpeas ( Rinsed and Drained )
1 cup of Cherry Tomatoes, halved
1 Cucumber, diced
1 Pepper, chopped ( You can use Green, Red, Yellow or Orange or a mix )
1/4 cup Red Onion, thinly sliced
1/4 cup of Olives
1/2 cup of Crumbled Feta Cheese
2 Tablespoons of Chopped Fresh Parsley and Dill
1 Tablespoon of Fresh Mint or Basil
1 Avocado Sliced
Dressing Ingredients
3 Tablespoons of Olive Oil
2 Tablespoons of Lemon Juice
1 Teaspoon of Lemon Zest
1 Teaspoon of Dijon Mustard
1 Teaspoon of Honey
1 Minced Garlic Clove
Salt and Pepper to taste

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Instructions

Open two cans of chickpeas, rinse under cool water, and drain well. Pat dry with paper towels to remove excess moisture and help the dressing stick better.
Dice the cherry tomatoes, cucumber, peppers, and red onion into bite-sized pieces. Chop the fresh parsley and any other fresh herbs you’re using like dill or mint.
In a large bowl, combine the chickpeas, chopped vegetables, Kalamata olives, and crumbled feta cheese. Gently toss to evenly distribute the ingredients.
In a small bowl, whisk together fresh lemon juice, extra-virgin olive oil, lemon zest, a spoonful of Dijon mustard, honey, minced garlic and salt and black pepper. Add a pinch of cayenne pepper (optional for heat). Taste and adjust seasoning.
Drizzle the dressing over the chickpea mixture and toss gently until everything is well coated. Let the flavors soak in for at least 10–15 minutes before serving.
For best flavor, refrigerate the salad in an airtight container for 30 minutes to allow the ingredients to marinate. Serve cold as a main course, easy lunch, or excellent side dish. Top with sliced avocado.

Notes

Dry your chickpeas well.
After rinsing, pat chickpeas dry with paper towels to remove excess moisture. This helps the dressing cling better and prevents a watery salad.
Use fresh herbs generously.
Fresh parsley, dill, or mint adds bright, clean flavor. Don’t skip them—they elevate the salad from basic to restaurant-quality.
Let it marinate.
For the best flavor, chill the salad for at least 30 minutes before serving. This gives the chickpeas time to soak up the zesty dressing.
Customize your add-ins.
Try adding chopped artichoke hearts, avocado, or even white beans for extra texture, creaminess, and nutritional power.
Balance the acidity.
If your lemon feta dressing tastes too tart, add an extra drizzle of honey or maple syrup to round out the flavors naturally.
Make it ahead.
This salad gets better over time, making it ideal for meal prep, picnics, or prepping the night before a party.
Use a sharp knife.
Crisp veggies like cucumber and bell pepper can bruise easily. A clean, sharp knife helps preserve their texture and presentation.
Store properly.
Keep leftovers in an airtight container in the fridge for up to 4 days. Stir before serving to redistribute the dressing.
Serve it creatively.
Enjoy over leafy greens, stuff it into a pita pocket, or serve alongside grilled chicken breast or warm pita breadfor a complete meal.
Double the recipe.
Hosting a summer BBQ or need a quick side for the week? This salad scales easily—just use a large mixing bowland double the ingredients!

Prep Time: 10 Minutes
Cook Time: 0 Minutes
Category: Side Dish
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1/2 Cup
Calories: 123
Sugar: 1.9 g
Sodium: 177.1 mg
Fat: 8.6 g
Carbohydrates: 9.4 g
Protein: 3.5 g
Cholesterol: 5.6 mg