Chickpea and Feta Salad

By Jess Smith

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Published Nov 04, 2013•Updated Apr 19, 2022

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It’s Sunday night in Bangkok and  the sound of fireworks is bouncing through every window and off every wall.  I never know Diwali is coming until the sky in Bangkok explodes with color and sound.

chickpeas, red peppers, onions, herbs and cheese in a clear bowl

It’s one of the great perks of living in such an international city.  I love that we get a little taste as everyone celebrates their own holidays in a big way.

Frank and I were reliving our own holiday celebration all week long with faux Thanksgiving leftovers.  It was high time that I made something for lunches besides sweet potatoes and stuffing.

Chickpea and Roasted Red Pepper Salad in a clear bowl

For this month’s Secret Recipe Club I made something from Mellissa’s sweet and fun blog A Fit and Spicy Life.  I’ve been following Mellissa’s blog for a while and knew I would love cooking from it because she makes so many creative salads.  Most of Mellissa’s recipes are healthy and super simple.  This Chickpea and Roasted Red Pepper Salad takes just a few minutes to toss together and the flavors only get better when left in the refrigerator for a few hours.

pitas with chickpea salad

In Bangkok, the end of Diwali always seems to mark the start of the Christmas season.  Giant neon Christmas trees should start making their debut any day.

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Chickpea and Roasted Red Pepper Salad

Prep: 15 minutes
Total: 15 minutes
Servings: 8
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Ingredients 

For Salad:

  • 2 cans chickpeas, rinsed and drained
  • 1/4 red onion, finely diced
  • 1 jar roasted red peppers, chopped
  • 8 ounces feta, crumbled
  • 1/4 cup curly parsley leaves, chopped
  • zest and juice from 1 lemon
  • 1/4 cup olive oil
  • salt and pepper, to taste

For Serving (optional):

  • Pita bread rounds
  • 1 cucumber, thinly sliced
  • 1 head lettuce, torn

Instructions 

  • To make the salad, combine all of the ingredients together in a large bowl and toss. Refrigerate for at least an hour and up to three days.
  • For serving, split pita rounds in half and fill with cucumber slices, lettuce and a heaping spoonful of chickpea salad.

Notes

Adapted from Chickpea and Roasted Red Pepper Salad at A Fit and Spicy Life.

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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16 Comments

  1. Yum, I love chickpea salads! I’ve been working my way through some of my cookbooks for packed lunches, and had a chickpea salad flagged to try this week but it got bumped for a mung bean concoction that was fairly disappointing. Chickpeas for the win! I like the idea of the roasted red peppers and feta going on in this salad, so I’m flagging it for next week’s lunches. Thanks Jess!

    Reply

  4. Mmm, I love chickpea salads and with the addition of roasted red peppers, it makes them even better! Delish.

    Reply