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Chickpea and Feta Salad

Replace a meat entrée with this protein-rich chickpea salad.

Makes 4 servings

image of salad on a plate

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. Eat a double portion for a vegetarian lunch, using the chickpeas as your main source of protein.


1 can (15 oz.) chickpeas, rinsed
3 cups peeled, seeded and diced cucumber
2 cups halved grape tomatoes (or cherry tomatoes)
1/4 cup crumbled reduced-fat feta cheese
1/4 cup diced red onion
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
Freshly ground pepper to taste


Place chickpeas, cucumber, tomatoes, cheese, onion, olive oil, vinegar and pepper in a medium bowl. Mix until coated.

Nutrition Information
Per Serving
Calories 150
Fat 6 g
Saturated fat 2 g
Cholesterol 5 mg
Protein 6 g
Carbohydrates 20 g
Fiber 4 g
Sodium 110 mg

Exchanges: 1 starch, 1 protein, 1 fat

Updated May 14, 2012