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Spicy Chickpea Salad

A fresh and bold salad featuring chickpeas, crisp veggies, and tangy feta, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can chickpeas Drained and rinsed
  • 1 large English cucumber Diced
  • 1 cup cherry tomatoes Diced
  • 1 cup sliced peperoncini Sliced
  • 1/4 cup sliced green onion Sliced
  • 1 large bell pepper Diced
  • 8 ounces feta Crumble before adding
Dressing Ingredients
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon hot sauce
  • 1 teaspoon oregano
  • 1 tablespoon juice from the peperoncini jar

Method
 

Preparation
  1. Drain and rinse the chickpeas well. Place them in a large bowl.
  2. Dice the cucumber, bell pepper, onions, and tomatoes. Add them to the bowl with the chickpeas.
  3. Slice the peperoncini and add to the bowl. Crumble the feta and add it in. Stir gently to mix the solids.
  4. In a small bowl, make the dressing by mixing olive oil, garlic powder, hot sauce, oregano, and juice from the peperoncini jar. Whisk until the oil and spices combine.
  5. Pour the dressing over the salad. Toss gently so the dressing coats the veggies and chickpeas. Taste and add more hot sauce or salt if needed.
  6. Serve with pita bread or toast. Optionally, add fresh avocado on top for extra creaminess.

Notes

Store the salad in an airtight container in the fridge for up to 4 days. Keep the dressing separate if made ahead to maintain crispness. This salad is great for meal prep, as it stays fresh longer when undressed.