Bright, briny, and ready in 15 minutes! This summer chickpea salad is Mediterranean-inspired and so versatile. Make for easy no-cook lunches, picnics, or even a veggie-packed potluck salad! Tossed with juicy tomatoes, creamy feta, pops of sweet corn, and a zingy peperoncini brine vinaigrette... it's the kind of dish you'll want to eat straight from the bowl.
Having this summer chickpea salad in our fridge during the week has honestly been a lunchtime joy and savior! It's packed with summer veggies and is ready in 15 minutes, and it's just the satisfying thing we need on hand to lunch and snack away through the workday. If you're looking for a quick and easy meal prep option, or even a fun potluck salad that uses summer produce, this one hits all the right notes.
Our favorite way to enjoy this easy chickpea salad is on some sort of carby vehicle. Think crackers, scooped into a nice pita pocket, or heaped into grain bowl. The salad is marinated in a zippy vinaigrette made using peperoncini brine from the jar, which both helps reduce waste in the kitchen and creates amazing flavor. However you end up eating it, let's prep this salad together.
Jump to:
Key Ingredients & Notes
- Peperoncini - You can just buy this in jars, but be sure not to completely drain the brine here! We'll use a little bit of it in the vinaigrette, which is exactly what gives this salad a "zippy" flavor and Mediterranean salad vibes. I use the same vinaigrette with my shaved Brussels sprouts chopped salad!
- Feta - Not pictured above (oops!), so calling it out here that you'll need some feta for this recipe. If you want to keep it vegan, you can omit!
- Chickpeas - Canned chickpeas (garbanzo beans) will work perfectly and are so convenient, making this a quick and easy salad to prep in advance for nourishing lunches for the week. For cooking dried chickpeas, see my sustainability tip section below!
Everything else is detailed in the recipe card below!
Step-by-Step Instructions
Step 1
Turn on some music or a podcast, and chop chop chop. Combine everything into a bowl, and don't forget to reserve some of the peperoncini brine for the next step!
Step 2
Shake together all dressing ingredients into a jar.
Step 3
Pour the dressing into the bowl of salad ingredients, and gently toss to combine. Serve immediately or cover and let it chill in the fridge until you're ready to eat! I love this scooped into grain bowls or a pita pocket with avocado. YUM!
Tera's Sustainability Tips
- Cooking chickpeas from dried - Canned chickpeas are super convenient, but if you have time, you can cut back on packaging waste and save money by cooking from dried! I like to soak them for 8 hours before cooking on the stovetop or in my Instant Pot. After they cool, you can make some homemade lemon dill hummus, or simply freeze the beans until you're ready to use! You'll need at least 1.5 cups for this recipe.
- Leftover herb storage - If you bought more herbs than you need for this recipe, you can skip the plastic storage and increase their shelf life by storing them in a jar of water in the fridge, like a bouquet of flowers. Herb flowers for your fridge 🙂 If you want more guidance on plastic-free herb storage, sign up for my free guide below!
FAQ
Yes! Like many Mediterranean chickpea salads, the flavor actually improves after a bit of rest. It tastes great chilled or at room temperature.
Stored in an airtight container, this salad can stay in the fridge for up to 5 days. Keep in mind that softer veggies (like tomatoes or cucumbers) may release a bit of liquid as they sit. Just give the salad a stir before you eat!
This salad is great on its own, and we love scooping it into pita pockets or grain bowls. It also pairs beautifully with grilled chicken or even warm pita chips for a fun snack or appetizer twist!
Related Meal Prep Recipes
These are some either easy legume-based recipes to prep for easy lunches and snacks! The hummus and quinoa salad are also awesome pairings for this recipe.
📖 Recipe
Zippy Summer Chickpea + Tomato Salad
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Description
This zippy chickpea salad with feta and tomatoes comes together in just 15 minutes! A tangy peperoncini brine vinaigrette, fresh herbs, and creamy feta make it perfect for quick lunches, easy sides, or meal prep. A delicious way to use up seasonal tomatoes and pantry staples.
Ingredients
For the salad:
- 2 cups cherry tomatoes, diced
- 1 cucumber, diced
- 2 ears of sweet corn, kernels removed
- ½ red onion, diced small
- 1 12-ounce jar peperoncini (keep brine!)
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup finely chopped fresh herbs (cilantro, basil, and/or parsley are what I recommend!)
- ¾ cup crumbled feta
For the dressing:
- ¼ peperoncini brine (reserved from jar)
- ¼ cup extra virgin olive oil
- 2-3 tablespoons white wine vinegar (or red wine vinegar)
- 1-2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional chips, crackers, or pita for serving
Instructions
- Make salad. Add all salad ingredients into a large bowl and gently stir to combine. When you drain the peperoncini, be sure to drain the brine into a separate bowl and reserve ¼ cup for the vinaigrette.
- Make vinaigrette. In a jar, combine all salad dressing ingredients. Shake vigorously to combine.
- Combine. Pour the vinaigrette all over the salad and gently toss to coat. Taste and season with more salt and pepper, if needed. Serve by scooping up with chips, crackers, or spooning into a pita or grain bowl for a quick lunch!
Notes
- Storage instructions: Store this chickpea salad in an airtight container in the fridge for up to five days. I don't recommend freezing this one!
- Serving suggestions: This salad is good in so many ways. We especially love it scooped into pita, onto chips, or into salads, but it's also great on its own. It flavors a greens-based salad or a grain bowl really nicely, and it's also such a fun and summery potluck dish to share with some pita chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, lunch
- Method: Combine
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: About 1 heaping cup
- Calories: 271
- Sugar: 7.1 g
- Sodium: 593 mg
- Fat: 15.9 g
- Carbohydrates: 27 g
- Fiber: 7.3 g
- Protein: 9.6 g
- Cholesterol: 16.7 mg
Would you like to save this post?
I'll email this post to you, so you can come back to it later!
Leave a Reply