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Fresh, tasty, hearty and quick, this tomato feta chickpea salad is the perfect summer dish for your family menu or for a barbecue with friends.

This summer chickpea salad is a fresh and light dish that has a Mediterranean feel. Along with the chickpeas, tomatoes and feta are the co-stars of this very simple salad.

I love a delicious veggie salad that is both light and filling all at the same time. Packed with protein this salad is the perfect way to fuel your body without feeling like you’ve had a heavy meal.

The dressing in this salad is quite mild but adds just enough flavour to turn the individual ingredients into one cohesive meal.

Preparing the Summer Chickpea Salad

Ingredients

The Salad

Grape tomatoes: Tomatoes are actually a fruit, despite most people believing them to be vegetables. Grape tomatoes are a type of small and usually oval tomato. They are meatier than cherry tomatoes but not as sweet.

Feta cheese: A brined cheese, feta is usually made from sheep’s milk. It is pressed into cubes and aged in brine. Its texture is medium-soft and crumbled.

Red onions: Red onions have a purply reddish colour and are an important addition to this recipe. It has a nice mild flavour both in its raw form and cooked.

Chickpeas: Also called garbanzo beans, chickpeas are a legume, are beige in colour and somewhat round in shape. They are high in protein, fiber and iron. They are relatively mild in flavour and make a great meat substitute in many dishes.

Basil: Basil, also called sweet basil, is an annual herb that is grown for its fragrant leaves. It is part of the mint family and is native to Asia. It is used in cooking all over the world for its slightly sweet and very distinct flavour.

Kalamata olives: Named after a city in Greece, these fruits are small, oval-shaped and have a purple hue.

The Dressing

Olive oil: Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.

Lemon: Lemons are a citrus fruit loaded with vitamin C. These somewhat oval, yellow fruit are packed with flavour. They are sour and sometimes tart and add freshness to recipes. For this recipe, we are using the juice of a lemon.

Onion powder: Onion powder is made from dehydrated onions which are then ground. White, yellow or red onions can be used to make onion powder. It is a very common spice that is used in many spice mixes.

Ground black pepper: Black pepper is a plant from which the fruits, known as peppercorns, are dried, and often ground, for use as a culinary spice.

Oregano: Oregano is a plant from the mint family. It’s used as s herb and has a very potent flavour. Dried oregano is the leaves of the fresh plant that has been air-dried.

Honey: We can thank bees for this luxurious sweet ingredient. Bees make honey from the nectar of flowers of which the excess

is collected by beekeepers, bottled and sold. There are many different types of honey varying in taste and consistency. You want to make sure to use a honey that you like and one that is runny.

How to Make a Summer Chickpea Salad with Tomatoes and Feta

Start by prepping all of the ingredients.

Wash the tomatoes and cut them into quarters. I cut them in half lengthwise, then again in half width-wise. You can choose to cut them in any way that you prefer.

Peel and slice the onion. If you’re not a fan of big pieces feel free to dice it instead.

Open and drain a can of chickpeas. Rinse them well under cold water using a strainer.

Chop or break up the feta cheese into small pieces. Feta does crumble easily but I find it much faster to just chop it up.

Finally, wash the basil leaves and julienne them. Stack the leaves, one on top of the other, then roll them lengthwise like a cigar. Then just slice, tip to stem.

Add all of the prepped ingredients to a medium bowl, then add the kalamata olives. If you are using whole olives slice them first.

Now it’s time to make the dressing. Combine all of the dressing ingredients in a small bowl or measuring cup. Stir everything until well combined.

Pour the dressing over the other ingredients and toss. Keep mixing until the ingredients are evenly distributed and everything is coated in the dressing.

What else can I use chickpeas for?

If you like chickpeas but aren’t sure how to use them, we are here to help. Chickpeas are actually very versatile. Though they have a distinct flavour all on their own, it’s gentle enough to complement all other ingredients that its paired with them. Some of our favourite recipes include a chickpea salad wrap and chickpea and spinach eggs.

I also often use them as a meat substitute. They are great in sauces and stews because they hold their shape well and because of their subtle flavour. Give them a try in our Sausage Tomato Pasta with Vegetables or Easy Sausage and Vegetable Tomato Stew in place of the sausage.

Serving Chickpea Salad

This summer salad is perfect on its own. It’s fresh, full of flavour and very filling. This salad is also great as a side to your favourite summer dishes. Serve it with our Greek Style Chicken Burgers, pulled pork, or your favourite grilled chicken like Lemon and Herb Chicken Thighs.

Don’t forget that this summer tomato feta and chickpea salad is also a perfect party appetizer.

Are you looking for dinner ideas? Check out our recipes:

Summer Chickpea Salad with Tomatoes and Feta