Quick Chickpea Salad

A meal in itself, this Quick Chickpea Salad is packed with flavour, and also filling, with cucumber, tomato, olives and creamy feta.

Who doesn’t love a salad that you just toss everything together, and call it a day? With chickpeas being a good source of protein, this makes for a great meal on it’s own – no need to put the oven or BBQ on!

This recipe keeps well, for up to 3 days in the fridge, so you can make on a Sunday and eat for dinner and lunches throughout the week. Just keep the dressing off, for a better result.

How to make Quick Chickpea Salad

Before you start, be sure to tip the canned chickpeas into a colander and let them drain. Rinse them well, and remove any discoloured or hard chickepeas. Give them a gentle shake to get rid of any excess water.

Place all of the ingredients into a large salad bowl. Sometimes I like to place them in in segments, because I love all the colours, but you can just toss them in and mix up. No need to be fussy or fancy!

To make the dressing, just place all the dressing ingredients into a jar and shake, or place them into a small bowl and mix thoroughly. You want them to emulsify (basically you want the oil and vinegar to mix together to make a cloudy liquid, like they’re dancing together). Pour over the salad and toss to coat.

Like I mentioned, this works really well on its own, but you could serve with steak or chicken, or even a beautiful piece of fish.

Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.

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Quick Chickpea Salad

  • Author: Chantelle Ellem
  • Total Time: 25 minutes
  • Yield: 6 1x



2 x 420g cans of chickpeas

1 cucumber, chopped

1 cup cherry tomatoes, quartered

1 capsicum, chopped

1/2 cup kalamata olives, pitted and chopped

1/2 red onion, chopped

200g feta, crumbled

1/4 cup parsley, chopped


1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 teaspoon dried oregano

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper, to taste


  1. Place all of the ingredients into a large salad bowl.
  2. Put all of the dressing ingredients into a jar, put on the lid, and give it a really good shake. Pour over the salad and toss to coat. Serve.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Cuisine: Salads