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This chickpea salad is loaded with feta, eggs, tomatoes, cucumbers, and homemade dressing! It’s the perfect summer side dish and feeds a crowd!
Serve it with cheesy garlic bread, and be sure to check out this cucumber avocado tomato salad.
I just know this will be a hit at your next get-together! It’s delicious, crunchy, savory, and quite healthy as well. For a vegan option, simply omit the eggs, honey, and feta cheese.
INGREDIENT NOTES
- Chickpeas – Also known as garbanzo beans, make sure to drain and rinse them. I highly recommend using canned chickpeas for this salad.
- Cucumbers – Any type of cucumber works, however, I personally prefer the smaller ones because I find them the tastiest.
- Red Bell Pepper – Green bell peppers work too.
- Mustard – Completely optional.
- Honey – Balances the acidity of the mustard and lemon juice.
- Olive Oil -The base of the dressing, make sure to use good quality olive oil for best results.
- Lemon – You’ll need the juice of one lemon but feel free to use 2 tablespoons of red wine vinegar instead.
- Tomatoes – Roma, grape, or cherry tomatoes work. If using grape tomatoes, slice them in half. If using cherry or roma tomatoes, finely dice them.
- Avocado – Adds a creamy touch.
- Parsley – Fresh cilantro works too.
CAN I MAKE THIS AHEAD OF TIME?
Definitely! I highly suggest prepping the peppers, onion, cucumbers, tomatoes, and parsley by chopping them, along with preparing the dressing, the night before. Additionally, you can boil the eggs and peel them in advance. By doing these preparations ahead of time, you’ll have less to do on the day of serving. On the actual day, all that remains is grating the eggs, chopping the avocado, and pouring the dressing over the salad. Remember not to mix in the dressing the night before, as it may cause the veggies to become mushy.
CAN I USE STORE-BOUGHT DRESSING?
Of course! Although I feel like this homemade lemon dressing is super delicious and easy to make, feel free to use store-bought Italian dressing or the dressing of your choice.
TOP TIPS
- Use the freshest ingredients you can get your hands on for the most delicious salad!
- Not a fan of one of the ingredients I used? Simply omit them and add the veggies of your choice. You can easily adjust this recipe to your liking.
- To prevent excess moisture in the salad, I suggest a couple of steps. Firstly, slice the tomatoes and place them middle-side-down on paper towels, allowing them to absorb any excess juice. Additionally, you can lay the diced bell peppers on paper towels to remove any extra moisture. This will help you avoid a watery salad and ensure a crisp and fresh texture.
- If making the dressing ahead of time, make sure to give it a good whisk before pouring it over the salad as the dressing tends to split.
- Serve cold and season the salad generously with kosher salt and black pepper for the best results.
STORAGE
Store in an air-tight container and refrigerate for up to 2-3 days. Give it a good mix before serving.
Tried this chickpea salad recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Chickpea Salad
Ingredients
- 15 ounce can chickpeas , drained and rinsed
- 2 small tomatoes, diced
- 3 small cucumbers , cut into half moons
- ½ red onion, finely sliced
- ½ red bell pepper, diced
- 1 avocado, cut into cubes
- 3 hard-boiled eggs , grated with a microplane or finely chopped
- ¼ cup feta cheese, crumbled
- 1 tablespoon fresh parsley, finely chopped
- salt and pepper to taste
Dressing
- ¼ cup olive oil
- 1 lemon, juiced, check notes
- 2 teaspoons honey , or to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Chop all of your veggies, avocado, and parsley, and add them to a large bowl.
- In a separate bowl, combine the olive oil, lemon juice, honey, mustard, and Italian seasoning. Season with salt and pepper and give it a good whisk.
- Chop the hard-boiled eggs into bite-sized pieces or grate them using a microplane.
- Add the eggs to the salad along with the dressing and give everything a good mix. Season generously with salt and pepper, and enjoy!
Notes
- Use the freshest ingredients you can get your hands on for the most delicious salad!
- Not a fan of one of the ingredients I used? Simply omit them and add the veggies of your choice. You can easily adjust this recipe to your liking.
- To prevent excess moisture in the salad, I suggest a couple of steps. Firstly, slice the tomatoes and place them middle-side-down on paper towels, allowing them to absorb any excess juice. Additionally, you can lay the diced bell peppers on paper towels to remove any extra moisture. This will help you avoid a watery salad and ensure a crisp and fresh texture.
- If making the dressing ahead of time, make sure to give it a good whisk before pouring it over the salad as the dressing tends to split.
- Serve cold and season the salad generously with kosher salt and black pepper for the best results.
- Don’t have a lemon on hand? Use two tablespoons of red wine vinegar instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
