Photo of Chickpea and feta salad by WW

Chickpea and feta salad

Total Time
12 min
12 min
0 min
Serve this no-cook Mediterranean salad on its own or over a bed of greens like arugula, spinach or watercress. A side of fresh mixed melon tossed with lemon juice would make a sweet and delicious accompaniment. The lemon zest used a garnish gives the finished dish a tantalizing burst of fresh flavor. To make sure you remove the zest from the lemon and not any of its bitter pith, use a tool like microplane zester to gently grate its rind. Make the salad ahead so it has plenty of time to marinate. If you have leftovers, turn the salad into lettuce wraps the next day by scooping the mixture into crisp romaine lettuce leaves.


Canned chickpeas

2 cup(s), rinsed and drained


2 clove(s), finely minced, or less to taste


2 Tbsp, thinly sliced

Red bell pepper

½ large, diced

Fresh parsley

2 Tbsp, fresh, finely minced


9 olive(s), large, black or green, pitted and chopped

Crumbled feta cheese

½ cup(s)

Olive oil

1 Tbsp

Fresh lemon juice

3 Tbsp

Black pepper

tsp, freshly ground, or to taste

Lemon zest

1 tsp, for garnish*


  1. In a medium bowl, combine chickpeas, garlic, scallions, red pepper, parsley, olives and feta cheese; toss to combine.
  2. In a small bowl, whisk together oil and lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about 1/2 cup per serving.