Can I make this chickpea salad ahead of time?

Yes! Like many Mediterranean chickpea salads, the flavor actually improves after a bit of rest. It tastes great chilled or at room temperature.

How long does this salad last in the fridge?

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!

5. What else can I serve this chickpea salad with?

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!

Zippy Summer Chickpea Salad with Tomatoes and Feta

Name: Zippy Summer Chickpea + Tomato Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean-inspired
Ingredients: 2 cups cherry tomatoes, diced; 1 cucumber, diced; 2 ears of sweet corn, kernels removed; 1/2 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!); 3/4 cup crumbled feta; 1/4 peperoncini brine (reserved from jar); 1/4 cup extra virgin olive oil; 2-3 tablespoons white wine vinegar (or red wine vinegar); 1-2 teaspoons Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional chips, crackers, or pita for serving

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

Units Scale

For the salad:

2 cups cherry tomatoes, diced
1 cucumber, diced
2 ears of sweet corn, kernels removed
1/2 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!)
3/4 cup crumbled feta

For the dressing:

1/4 peperoncini brine (reserved from jar)
1/4 cup extra virgin olive oil
2-3 tablespoons white wine vinegar (or red wine vinegar)
1-2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional chips, crackers, or pita for serving

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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 1/4 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