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Chickepea Salad

A fast, vegetarian salad featuring arugula, chickpeas, and feta cheese. Perfect for summer evenings!
Print Recipe
Keywordchickpea, salad
Prep Time10 minutes
Servings4 servings


  • 5 oz arugula or mixed greens
  • ¼ cup diced cucumber
  • ¼ cup thinly sliced white onion
  • ¼ cup halved cherry tomatoes
  • 4 oz pkg crumbled feta cheese
  • 2 tbsp fresh oregano, thyme, or parsley
  • ½ 14oz can chickpeas, rinsed and drained for an extra special touch: roast the chickpeas with a bit of olive oil and salt at 400 degrees for about 15 minutes.


  • Mix all the ingredients together and serve.


These nutrition facts do not include the tahini dressing. 
NOTE: serving size is if used as a side salad. 
For a main course we suggest that you plan on serving only 2 people.


Calories: 178kcal | Carbohydrates: 19g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 332mg | Potassium: 370mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1062IU | Vitamin C: 9mg | Calcium: 261mg | Iron: 3mg