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Chickpea and Feta Salad

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad. Eat a double portion for a vegetarian lunch, using the chickpeas as your main source of protein.


  • 1 can (15 oz.) chickpeas, rinsed
  • 3 cups peeled, seeded diced cucumber
  • 2 cups halved grape tomatoes (or cherry tomatoes)
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup diced red onion
  • 2 T olive oil
  • 2 T red wine vinegar
  • Freshly ground pepper to taste


Place chickpeas, cucumber, tomatoes, cheese, onion, olive oil, vinegar and pepper in a medium bowl. Mix until coated.


4 servings

Nutritional Information

Per serving:
Calories: 150
Fat: 6g
Cholesterol: 4.5mg
Carbohydrate: 20g
Protein: 5.5g
Sodium: 110mg
Fiber: 4g

Recipe Source: myOptumHealth

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