Name: Chickpea Bean Salad with Feta Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 (15-ounce) can chickpeas, rinsed and drained; 1 (15-ounce) can black beans, rinsed and drained; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 red onion, thinly sliced; 1 cup crumbled feta cheese; 1/4 cup chopped fresh parsley

Jump to Recipe· 4.8 from 31 reviews

Hey friend, if you’re on the hunt for a salad that’s bursting with flavor, super easy to make, and perfect for meal prep, you’ve just hit the jackpot. This Chickpea Bean Salad with Feta Recipe is seriously a game changer—bright, tangy, and satisfying all at once. I’ve made it countless times, and each batch never fails to disappear fast at gatherings or weeknight dinners. Keep reading because I’m about to spill all my tips and little secrets so you can nail it every time.

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Why This Recipe Works

Simplicity with Big Flavor: Minimal ingredients come together to create a punchy, well-balanced salad.
Texture Play: Creamy feta and tender beans with crisp onion and fresh parsley keep every bite interesting.
Make-Ahead Friendly: Flavors deepen in the fridge, making it an ideal salad for busy days.
Versatility: Easy to customize with additional veggies or swap-ins for dietary needs.

Chickpea Bean Salad with Feta, healthy chickpea salad, easy feta bean salad, vegetarian bean salad recipe, Mediterranean chickpea salad - A close-up view of a white bowl filled with a colorful chickpea salad, showing roughly three layers. The bottom layer consists of smooth, round pale beige chickpeas mixed with dark purple olives. The middle layer has bright green chopped leaves, likely parsley, scattered throughout. The top layer is dotted with small white cheese crumbles and chopped purple-red onions, adding texture and vibrant color contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chickpea Bean Salad with Feta Recipe plays a starring role, and choosing good-quality basics can really elevate the final dish. The beans bring hearty protein, the feta adds creamy tang, and the dressing ties it all together with a lively punch.

Chickpea Bean Salad with Feta, healthy chickpea salad, easy feta bean salad, vegetarian bean salad recipe, Mediterranean chickpea salad - Flat lay of a small white ceramic bowl of rinsed and drained chickpeas, a small white ceramic bowl of rinsed and drained black beans, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of deep red wine vinegar, a small white ceramic bowl with dried oregano, a small white ceramic bowl with salt, a small white ceramic bowl with black pepper, half a fresh red onion thinly sliced, a small white ceramic bowl of crumbled fresh white feta cheese, a small white ceramic bowl of chopped fresh green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chickpeas: These are the earthy base of the salad and surprisingly filling, plus they hold up well when tossed in dressing.
Black Beans: They add color contrast and a slightly sweet flavor that balances the tangy notes.
Olive Oil: Use a good-quality extra virgin olive oil for a fruitier, richer taste in the dressing.
Red Wine Vinegar: The acid wakes up the entire salad, lending brightness and depth.
Dried Oregano: Adds a subtle herbal hint that complements the Mediterranean vibe.
Salt & Pepper: Essential for seasoning—season to taste gradually as you go.
Red Onion: Thinly sliced for a little sharp crunch and bite that cuts through the creaminess.
Feta Cheese: Crumbled helps it blend in while offering salty, tangy richness.
Fresh Parsley: Speaks fresh and bright, elevating the salad with herbal notes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Chickpea Bean Salad with Feta Recipe is how easy it is to make your own. Whether you want to add a crunchy veggie, dial up the spice, or switch up the cheese, it’s a playground for your taste buds.

Add Crunch: Diced bell peppers or cucumbers are my go-to for an extra crisp bite – perfect for summer days.
Cheese Swap: Don’t have feta? Goat cheese or even a sharp cheddar works in a pinch — just adjust to taste.
More Herbs: Throw in some fresh mint or dill for a fresh twist that really brightens the salad.
Make It Spicy: A pinch of red pepper flakes or a dash of hot sauce can turn up the heat if you like it bold.

Step-by-Step: How I Make Chickpea Bean Salad with Feta Recipe

Step 1: Prep Your Beans

Start by rinsing and draining your chickpeas and black beans well. This step is key because canned beans can sometimes carry extra sodium or a bit of a metallic taste from the can. Rinsing really freshens them up and keeps the salad tasting bright.

Step 2: Whisk the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until everything is nicely emulsified. Taste the dressing and adjust – sometimes I’ll add a touch more vinegar for zing or a sprinkle of salt. This dressing is where the magic starts!

Step 3: Toss It All Together

Pour the dressing over the beans and toss gently but thoroughly. Then fold in your thinly sliced red onion, crumbled feta, and fresh parsley. Mixing gently keeps the feta from completely dissolving, giving you lovely pockets of creamy flavor.

Step 4: Chill and Marinate

Cover your salad and refrigerate it for at least 30 minutes, but honestly, a few hours or overnight is best. This waiting game lets the flavors meld beautifully—making your Chickpea Bean Salad with Feta Recipe taste even better the next day. Trust me, I always make mine ahead for gatherings!

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Tips from My Kitchen

Don’t Skip the Chill Time: I used to rush serving this salad right after mixing, but waiting even just an hour makes flavors sing.
Slice Onions Thinly: Thick slices can overpower; thinly sliced red onions add just the right touch of sharpness without being abrasive.
Use Fresh Parsley: Fresh herbs lift the whole salad way beyond what dried can offer.
Taste-As-You-Go: I always season lightly at first and adjust just before serving to get the balance perfect.

How to Serve Chickpea Bean Salad with Feta Recipe

Chickpea Bean Salad with Feta, healthy chickpea salad, easy feta bean salad, vegetarian bean salad recipe, Mediterranean chickpea salad - A white bowl filled with a salad showing three main layers: the bottom layer is a mix of beige chickpeas and dark red kidney beans; the middle layer includes large pieces of purple-red onion; the top layer is sprinkled with white crumbled cheese and small bits of bright green parsley, all mixed with visible black pepper and seasoning specks. The salad looks fresh and colorful, sitting on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this salad, I love adding a sprinkle of toasted pine nuts or walnuts for crunch and a drizzle of extra olive oil on top. Sometimes a few lemon wedges on the side brighten things up even more, especially in warmer months.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, warm pita bread, or even alongside a hearty bowl of soup. I often serve it with roasted vegetables for a filling, nutritious meal.

Creative Ways to Present

For parties, I like scooping this Chickpea Bean Salad with Feta Recipe into mini endive boats or piling it on cucumber rounds for cute, easy appetizers. It looks gorgeous served in a large mason jar layered with fresh herbs and a wedge of feta on top for a picnic idea.

Make Ahead and Storage

Storing Leftovers

I store leftovers in a sealed container in the fridge — this salad keeps beautifully for 3 to 4 days. Just give it a gentle stir before serving again to redistribute the dressing and flavors.

Freezing

I don’t recommend freezing this particular salad because the feta and fresh herbs won’t hold texture well after thawing. It tastes best fresh or chilled in the fridge.

Reheating

This salad is best served cold or at room temperature, so no need to reheat. If you prefer it less chilled, let it sit out for 15 minutes before enjoying.

FAQs

Can I use dried beans instead of canned for this Chickpea Bean Salad with Feta Recipe?

Absolutely! Just remember to soak and cook your dried beans thoroughly before adding them to the salad. Using dried beans can reduce sodium and give you more control over texture. Just plan ahead, as cooking beans from scratch takes a few hours.
Can I make this salad vegan?

Yes! Simply omit the feta cheese or swap it for a vegan cheese alternative or extras like avocado chunks or toasted nuts for creaminess and texture.
How long does the Chickpea Bean Salad with Feta Recipe keep in the fridge?

Stored in an airtight container, this salad stays fresh for up to 3 to 4 days. Beyond that, the herbs and feta may start to wilt and textures can change.
What can I do to prevent the salad from getting soggy?

Make sure to rinse and drain your beans well, slice onions thinly, and keep the salad well chilled. Also, avoid adding watery vegetables like tomatoes until just before serving.

Final Thoughts

Honestly, this Chickpea Bean Salad with Feta Recipe is one of those simple dishes that makes me feel like a kitchen rockstar every time I whip it up. It’s easy, flexible, and incredibly satisfying—plus, it holds its own whether you’re meal prepping or serving it as a showstopper at a dinner party. If you’re looking for something fresh, flavorful, and fuss-free, I can’t recommend this salad enough. Trust me, once you try it, it’ll become your go-to too!