Chickpea and Feta Salad
Published Nov 04, 2013•Updated Apr 19, 2022
This post may contain affiliate links. Please read our disclosure policy.
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.
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.
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.
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.
More Easy Salad Recipes
- Apple, Brie and Pecan Salad
- Sesame Noodle Salad
- Watermelon, Feta and Arugula Salad
- Pesto Pasta Salad
- Bacon, Corn and Avocado Salad
- Instant Pot Italian Pasta Salad
- BBQ Chicken Salad
- Spring Cobb Salad with Creamy Herb Yogurt Dressing
Favorite Tools
- 6-inch Global Knife https://amzn.to/32YrJqg
- Cutting Board
- Salad Bowl
- Salad Tongs
Pin this now to save it for later
Pin It Now
Chickpea and Roasted Red Pepper Salad
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
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post contains affiliate links*
I love chickpea salads! They’re so good with fresh herbs, too. Great choice.
YUM!- this looks absolutely delish!
What a great salad. Very colorful and sounds very filling.
I just happened to pick up some cans of chickpeas the other day…and this is a great recipe idea! I love the sound of the diverse holidays being celebrated in Bangkok and I smiled at the thought of giant neon Christmas trees coming up. : ) I’m a big fan of Christmas so it’s never too over-the-top for me. Have a good week!
So glad you liked this! I make this a ton for lunches or those days I don’t feel like cooking.
I love how simple and quick this salad is!
I adore salads like this one. Colorful, filling and good for you
I love “spoon” salads like this! Especially when they have chickpeas – something about them for lunch I just love. I’ve never made one with roasted red peppers – that sounds delicious! Hope you had a great weekend Jess!
This looks like my sort of recipe.. wonderful flavours!
Looks like the type of salad I’d be able to handle – not too many leaves. The Christmas decorations have been up here for at least a month already. I love Christmas but I think that’s a bit much!
You’ve got my mouth watering with this one. I’d love to give it a try.