Mediterranean Chickpea Salad I

  4.5 – 28 reviews  

Perfect for picnics, salad is simple and delicious. Feta cheese is optional; mozzarella cubes may be used instead.

Prep Time: 15 mins
Additional Time: 3 hrs
Total Time: 3 hrs 15 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  2. ½ cup oil-packed sun-dried tomatoes, drained and cut into strips
  3. 1 cup crumbled feta cheese
  4. 1 red onion, chopped
  5. 2 cloves garlic, minced
  6. 1 tablespoon chopped fresh cilantro
  7. 2 tablespoons olive oil
  8. 2 tablespoons lemon juice
  9. salt to taste

Instructions

  1. In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

Nutrition Facts

Calories 354 kcal
Carbohydrate 25 g
Cholesterol 56 mg
Dietary Fiber 4 g
Protein 14 g
Saturated Fat 11 g
Sodium 951 mg
Sugars 4 g
Fat 23 g
Unsaturated Fat 0 g

Reviews

Alison Hurley
Delish! Added cukes, kalamata olives & green onions instead of red. Also only used half the cheese. Will add to my weekly summer menu.
Deborah Hayes
I love these kind of salads for the warmer months! First, I forgot to buy the sun-dried tomatoes! Duh! So, I use grape tomatoes and then I had a little bit of cucumber left over from another salad, so I threw that in! Very good!!
Michelle Evans MD
Good with some additions! Included fresh tomatoes as per another reviewer, red kidney beans, and pasta.
Richard Marshall
I used grape mini tomatoes rather than sun dried, as I had them on hand & also used a ready made bottled Greek dressing. Very good & will make again
Kayla Collier
This recipe was a quick and easy lunch. It comes together so quickly and had a very tasty flavor. I think that we will use half the garlic next time, but we will definitively be making this one again.
Tara Cruz
Had a dinner party and used this in an antipasto platter. I skipped the cilantro and used basil instead and used chipotle infused olive oil for a little spice. It was a huge hit. I had another dish with olives or would have used black olives in this to make it a 5 star. I definitly would make it again.
Tiffany Mason
Use fresh cilantro. I also added 1 cup cooked quinoa, and a 3rd garlic clove. Great change
Timothy Jones
We doubled this recipe and figured it needed something extra so we added about 1/3 C balsamic vinegar. We did however use one less onion and split the sun dried tomatoes with fresh grape tomatoes. DELICIOUS!
Melissa Smith
Followed recipe exactly but was’t thrilled with it. For some reason I found the mix of ingredients to be to strong. It would definitely be better as a side salad, not a main dish. It is better warm than cold. I will not be making this again.
Gabriella Espinoza
This was delicious! I enjoyed this for lunch and will make again.
Christopher Pierce
Yummy and quick due to the canned chick peas. Thanks for posting it Lucie! Make it 8-12 hrs ahead for the most intense flavor. We always add 1/4 cup olives, and double the amount of chickpeas. Also, substitute fresh tomatoes and a few sprigs of whichever fresh herbs are growing in the garden: parsley, basil and cilantro. Its a good idea to salt and rinse the onions to take out the stink if you don’t like that smell–or to use green onions. Some fresh-grated black pepper rounds out the taste nicely. Next time I’ll try the cukes…sounds tasty!
Daniel Turner
My guy & I both loved this! I used fresh roma tomatoes instead of sundried and added lots of cucumber because I like crunch! I also used low fat feta. Very pleased with how this turned out. Thanks!
Kevin Oconnor
My guy & I both loved this! I used fresh roma tomatoes instead of sundried and added lots of cucumber because I like crunch! I also used low fat feta. Very pleased with how this turned out. Thanks!
Peggy Lynch
I make a wonderful version of this salad. To me, it’s not Mediterranean without olives. So, I add a large handful of chopped and pitted calamata olives, celery for awesome crunch, roma tomatoes, like some of the other ladies suggested and I use a balsamic vinagrette along with a drizzle of olive oil for a fresh finish. I also add chopped fresh parsley. It keeps well for weeks and seems to get better as it marinates. I use organic, canned garbonzoes because I find the flavor and texture far and above surpasses the non-organic variety.
James Watts
my sister made this recently for a side dish for a family meal, and I loved it! Very filling, and would be a great summer salad! I gave it four stars because I thought there was just a bit much feta, I will add less when I make it. That is only due to my personal choice to make it less fattening/less calories.
Ernest Hall
Love this! It has a LOT of punch even with our dial-down substitutions: much less onion, half the garlic and feta, or double everything else. (It’s that good!) We also bring the canned beans to a boil as my daughter spent time in Spain and grew to like the softer beans served there. Boiling the beans makes removing the husk easier, if you’re going for presentation, too. Have made several times. Ideas from other raters that worked well were adding olives, using roma tomatoes instead of sundried, and I always add more beans. (I usually boil two cans because I snack on them when I remove the husks, and some are smooshed or break in half.) Can’t go wrong with a feta/onion/garlic/cilantro combo!
Diana Morgan
I really liked this salad, and so did my co-workers with whom I shared it. Very good combination of flavors. I’m only giving it a 4 instead of 5 because I felt it was just too heavy on the feta – I had to scale it back to avoid having it be too salty.
Megan Nash
Fantastic, loved it, could eat the whole lot in one go!
Elizabeth Martinez
Excellent. We added some chopped up dried cranberries to it the next day and it was even better.
Laura Mayo
This recipe was awesome. I used fresh lemon and skipped the cilantro. Very fresh tasting. My friend loved it and asked for seconds and the recipe.
Marissa Romero
I also used fresh basil instead of cilantro. This was really good. Next time I think I might add some diced red pepper for crunch.

 

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