Easy Chickpea Salad


This salad is ridiculously easy to make, stays fresh for days, and is so versatile (you can customize it to your liking by adding different fresh herbs or using various vegetables).  This version happened by accident one evening when I had run out of my favorite salad mix so I simply left out the greens and the rest is history!  Here’s the recipe:


  • 1 small can of chickpeas drained and rinsed
  • 2 seedless cucumbers
  • 1 pint of cherry tomatoes
  • 1/3 cup reduced fat feta cheese
  • 1 lemon
  • 1/4 cup olive oil
  • a few sprigs of fresh mint


  • Finely chop the cucumbers (I cut them in half, then cut them vertically in strips and then dice them)
  • Cut the tomatoes into halves or fours (if you prefer)
  • Combine in a large bowl with the feta, olive oil, and the juice of 1 lemon
  • Top with mint (or another fresh herb such as parsley or basil)
  • Cover with plastic wrap and refrigerate for at least an hour
  • Serve cold

I love serving this chickpea salad as a side dish with grilled chicken and roasted potatoes!  I also store the leftovers in plastic containers and then it’s an easy and healthy lunch the next day.  I even take it with me to the pool with the kids so I’m not tempted to buy ice cream or other treats!  ( FYI: You can find some more of my favorite summer salads here, here , here and here).


*  Don’t forget that the Nordstrom Anniversary Sale is in full swing!  And it includes some major savings in the home department as well!  I’ve rounded up my wish list for some stylish and functional entertaining pieces that will come in handy for all your summer soirees!

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