Chickpea salad with sun-dried tomatoes and feta

    3 hours 15 min

    An easy and delicious salad, packed with flavours of the Mediterranean. Great for picnics or a packed lunch.

    5 people made this

    Serves: 4 

    • 1 (400g) tin chickpeas, drained
    • 55g oil-packed sun-dried tomatoes, drained and sliced into strips
    • 250g feta cheese, crumbled
    • 1 red onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon freshly chopped coriander
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • salt to taste

    Prep:15min  ›  Extra time:3hr chilling  ›  Ready in:3hr15min 

    1. In a bowl, mix the chickpeas, sun-dried tomatoes, feta cheese, chopped red onion, minced garlic and fresh coriander.
    2. In a separate bowl, whisk together the olive oil, lemon juice and salt;pour over the salad.
    3. Refrigerate at least 3 hours before serving.

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    Reviews in English (27)


    This is a great recipe. Very garlicky and very lemony. I actually added about 1/4 packet of stevia to cut the tartness slightly. I don't like raw onion, so I used red pepper instead, and the flavors went well together. I only marinated it for about 45 minutes, and it came out just fine (but even better the next day). The only thing I'd change is I'd use more cilantro. I think this would be good with black olives and fresh tomatoes in addition to the sundried. Oh, and it was very easy to prepare--bonus!  -  18 May 2006  (Review from Allrecipes US | Canada)


    Love this! It has a LOT of punch even with our dial-down substitutions: much less onion, half the garlic and feta, or double everything else. (It's that good!) We also bring the canned beans to a boil as my daughter spent time in Spain and grew to like the softer beans served there. Boiling the beans makes removing the husk easier, if you're going for presentation, too. Have made several times. Ideas from other raters that worked well were adding olives, using roma tomatoes instead of sundried, and I always add more beans. (I usually boil two cans because I snack on them when I remove the husks, and some are smooshed or break in half.) Can't go wrong with a feta/onion/garlic/cilantro combo!  -  03 Nov 2009  (Review from Allrecipes US | Canada)


    Delish!! The only alteration I made was to use fresh basil instead of cilantro. I used reduced fat feta to make it even healthier. Will make again and again!  -  14 Jun 2008  (Review from Allrecipes US | Canada)