Chickpea Veggie Salad Recipe

Chickpea Veggie Salad Recipe

Just in time for spring, this colourful, crunchy and flavourful salad recipe is sure to be a hit.

Some salads just sell themselves. Take, for instance, the Chickpea Veggie Salad: With its bright, alluring colour palette and array of ingredients and textures, this salad is a fresh-from-the-garden crowd-pleaser you’ll want to make again and again. Even better, you can customize it to your tastes — check out our suggested variations below the recipe.

Chickpea Veggie Salad

4 for main dish
6 for side salad

For the salad:
1 can of chickpeas, rinsed and drained (425 grams)
60 grams pitted Kalamata olives
113 grams feta cheese, crumbled or cut into 2 cm cubes
1 of each red, yellow and green bell pepper, chopped
1 small red onion, chopped
15 grape tomatoes, halved
1 sliced cucumber, quartered

For the dressing:
10 mL olive oil
2 cloves garlic, minced
30 mL freshly squeezed lemon juice
1 gram dried oregano
Freshly ground salt and pepper, to taste


  1. After chopping, combine all salad ingredients in a large bowl
  2. In a small bowl, whisk olive oil, lemon juice, garlic and oregano. Pour onto salad and toss to combine
  3. Add salt and pepper to taste
  4. Either place salad in fridge for 1 hour or serve immediately. Enjoy within 2 to 3 days for the best taste

Tip: With Cascade, cleanup can be as easy as making this salad! Just put dirty bowls and utensils in your dishwasher with a Cascade Platinum ActionPac and get sparkling-clean dishes without needing to pre-wash.

Suggestions and Variations

  • Add hard-boiled egg or cooked, chopped bacon (Tip: After cooking bacon, place strips on a plate lined with a Bounty Paper Towel to soak up the grease before chopping)
  • Add quinoa for a little more texture and plant-based protein
  • Make it vegan by skipping the feta and adding chopped walnuts or sunflower seeds

Have any stop-you-in-your-tracks salad recipes? Share them below!


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