Chickpea Salad with Feta & Basil

Prep Time: 
10 minutes
Number of Servings: 
3 as an entree or 8 as a side dish
Recipe Source: 

Herbivoracious by Michael Natkin ($24.95, Harvard Common Press, 2012) Recipe © by Michael Natkin and used by permission of The Harvard Common Press.

  • 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
  • 1/2 lb feta cheese, crumbled
  • 1 garlic clove, crushed and minced
  • 1 handful fresh basil leaves, torn
  • 3 Tbsp fresh lemon juice
  • 1/4 c 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.