Chickpea Salad with Feta Cheese, Serrano Peppers, Kalamata Olives in a Lemon Olive Oil Dressing
Prep time
Cook time
Total time
This naturally gluten-free salad is bursting with flavor and so satisfying! It's a mouth watering blend of savory, salty, tangy, plus a bit of a kick and it's unbelievably delicious! Recipe adapted from Vegetarian Today, a now defunct Magazine. Serving size varies on whether it's a side dish or a meal.
Recipe type: Salad, Side, Lunch
Cuisine: Gluten-Free, Vegetarian, Nut-Free
Serves: 2-4 servings
  • ¼ cup extra virgin olive oil
  • heaping ½ cup red onion, diced
  • 3 cloves garlic, minced
  • 2 15.5oz cans chickpeas, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • ½ cup crumbled feta cheese
  • ¼ cup scallions, green and white parts, sliced (about 1 bunch)
  • 16 kalamata olives, sliced
  • 2 serrano peppers, de-seeded and minced
  • 4 tablespoons lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest (about 1 large lemon)
  • salt and pepper to taste
  1. In a medium skillet, heat olive oil over medium heat until shimmering but not burning. Add onion and garlic and cook until sot and tender, about 3-4 minutes.
  2. Add chickpeas and stir to combine. Cook over medium heat an additional 1-2 minutes or until chickpeas warm and absorbed some of oil. Sprinkle with salt and pepper.
  3. Pour warm chickpea mix into a large bowl. Add feta, scallions, olives, peppers, cilantro, lemon zest and lemon juice. Stir to combine.
  4. Serve warm, room temperature or cold.
  5. Stores well in refrigerator in a sealed container for several days.
  6. Enjoy!
Recipe by at