Step aside, microwave meal, this wholesome, filling, ultra-simple salad comes together in less than 10 minutes. It’s THAT recipe for days when you come home from work starving, and cooking is the last thing on your mind. Chickpeas don’t need much help to make them meal-worthy; a little salty feta, oil, lemon, and crisp red onion does the trick. This humble vegetarian salad is a versatile star you’ll return to time and time again.
Once you dress up your chickpeas, you can go a few different directions with this dish:
Warm it up and serve over pasta or brown rice with some extra oil and lemon
Plate it up alongside a meal-prepped balsamic chicken breast
Toss in a generous handful of spinach or salad greens and drizzle with oil and vinegar
Mash it about 50 percent of the way up with a fork and put it between two slices of toast for a delicious vegetarian sandwich
Scarf it down the way it is
Pop open a can of chickpeas and enjoy a light lunch, late-night dinner, or easy appetizer in no time.
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Easiest Chickpea Salad with Feta Recipe
This simple, versatile chickpea dish will get food on the table in just ten minutes.
Makes: 2 servings
- 1 15.5-ounce can of chickpeas
- 1/3 cup chopped red onion
- 1/4 cup feta cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- Squeeze of lemon (about 2 teaspoons)
- Drizzle of olive oil (about 1 tablespoon)
- Drain and rinse the chickpeas.
- Place all the ingredients in a bowl, and stir well to combine.
- Adjust seasoning to taste, and serve.
Notes and Nutrition Information
This salad will keep in an airtight container in the refrigerator up to three days.
Add three tablespoons of olive oil and two teaspoons of garlic to this salad, run it through a food processor until smooth, and enjoy feta hummus with carrots, toast, or tortilla chips.
One half of the recipe as written contains approximately 301 calories, 15 grams of fat, 38 grams of carbohydrates, 14 grams of protein, 13 grams of fiber, 2 grams of sugar, and 922 milligrams of sodium.