Chickpeas, tomatoes, cucumbers and olives marinated in a zippy lemon dressing with fresh herbs and feta. This quick, no-fuss salad is the perfect light, healthy, plant-powered meal or snack!
Allow me to introduce you to your new favorite weekday lunch/weekend side dish/happy hour snack/everything in between. This is the easiesssst salad ever that comes together in only 15 MINUTES! I can literally do nothing that quickly in the kitchen except probably spill or break something.
It’s wonderfully light, fresh and oh-so flavaaaful. Not to mention super versatile. You can enjoy it as a meal or snack on its own, stuff it in a wrap or pita, top your turkey burger with it (ahem, it’s delicious) or just scoop it up with tortilla chips. I’d recommend all of the above.
This salad basically encapsulates the theme of my meals this week: QUICK & EASY. It’s been of those weeks where I feel like a cartoon character with my head spinning around in circles trying to get a million things done. I’m also (conveniently) coming down with some sort of head cold that is realllly trying to slow me down. I’ll see how long my current remedies of extra coffee, extra green juice and a few chugs of DayQuil will last.
I can’t fathom why Adam calls me stubborn.
So basically this salad is a bowl of marinated chickpeas, tomatoes, cucumbers, olives and herbs swimming in a briny mixture that tastes so crisp and delicious I just want to swim in it. The candid combination of fresh herbs, vibrant lemon and fragrant garlic brings LIFE to this salad in such a simple, unembellished way. There’s just enough dressing to marry all of the ingredients, while still leaving the taste of each vegetable uncompromised.
This salad is also extremely customizable. You can choose to substitute or add any other ingredient you like; red onion, bell pepper, artichokes, other varieties of olives — whatever you have on hand! It’s also delicious with a hearty, chewy grain such as farro or barley mixed in. 
Just give me a spoon please and thank youuuu.
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 1 (15 oz) can chickpeas (drained, rinsed and loose shells removed)
- 1 pint cherry tomatoes, halved
- ½ cucumber, finely chopped
- ¼ cup sliced black olives
- ¼ cup herbed feta (or plain)
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ¼ cup fresh parsley, finely chopped
- 3 tbsp fresh basil, finely chopped
- ¼ tsp garlic powder
- Pinch of sea salt and black pepper
- Combine everything in a large bowl, toss to combine, SERVE!
If you like this recipe, be sure to check out some of my other favorite salads and sides!
Turmeric Roasted Chickpea and Quinoa Salad
I'm Jamie - A Registered Dietitian, recipe developer, and full-fledged foodie inspiring you to live deliciously. 
First, I hope the Day Quill won the battle and that you aren’t feeling too crummy! Second I LOVE the way you describe this recipe! Serious food poetry. This dish looks incredible and has all my favorite ingredients and flavors!
Beautiful! Love salads like this. They hold up so well for leftovers too.
Thank you, Melanie! YES, couldn’t agree more — so ideal for weekday lunches and meal prep. Thanks for stopping by! 🙂
Yum! I make a very similar chickpea salad, but I’ve never thought to use it as a burger topping (although I have done the tortilla chips.. and avocado toast!) I’m going to have to give your idea a try. Looks great!
Thanks, Kara! I’ll pretty much use anything as a burger topping LOL nothing off limits! Enjoy!!
I love salads like these! Like you, I’ll eat them in every which way until it’s all gone! I’ll def be making this for my girls’ bento lunch boxes this fall!
YESS, perfect!! I think it’s super kid-friendly, but you’ll have to let me know! 😉
This looks delish! All of my favorites & so colorful!
Thanks, Jenn! Same here – just super light, fresh and colorful!
Yum these are all of my favorite things in one!
Right there with ya, Heather! Thanks for stopping by! Xo