Ten-Minute Chickpea Salad with Feta and Basil

A bowl of chickpeas and salad ingredients
Prep Time: 
10 minutes
Number of Servings: 
Serves 3 as an entree, or 8 as a side dish
Recipe Source: 
Herbivoracious by Michael Natkin ($24.95, Harvard Common Press, 2012)


  • 2 (15 oz) cans chickpeas, rinsed and drained
  • Half a red onion, finely diced
  • Half an English cucumber, finely diced
  • 1 jar roasted red or yellow peppers, roughly chopped
  • 12 lb feta cheese, crumbled
  • 1 garlic clove, crushed and minced
  • 1 handful fresh basil leaves, torn
  • 3 Tbsp fresh lemon juice
  • 14 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well.
  2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
  3. Serve right away, or refrigerate for up to a few hours.
Nutrition Info: 
As a side: 556 Calories, 27 g Protein, 25 mg Cholesterol, 73 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 14 g Fiber, 19 g Total fat (5 g sat), 497 mg Sodium, ★★★★★ Vitamin B6, Vitamin C, Folate, Phosphorus, ★★★★ Vitamin B1 (thiamine), ★★★ Vitamin B2 (riboflavin), Zinc, ★★ Vitamin B12, Vitamin K, Calcium, Iron, Magnesium, Potassium, Vitamin A, Vitamin B3 (niacin), Vitamin E