Feta and Chickpea Salad
Feta and Chickpea Salad
Ingredients
For the Salad
- 1 can chickpeas, 15-ounce, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/3 cup plain Greek yogurt, or mayonnaise
- 1 tablespoon Dijon mustard, or 2 tablespoons, to taste
- 1/2 cup red onion, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 teaspoon dried dill, or more, to taste
- 1/4 cup pistachios, shelled, chopped, optional
Instructions
- 1
Drain and rinse the can of chickpeas thoroughly. Transfer the drained chickpeas to a large mixing bowl.
⏱️ 2 min
- 2
Add the crumbled feta cheese, plain Greek yogurt (or mayonnaise), Dijon mustard, and minced red onion to the bowl with the chickpeas.
⏱️ 3 min
- 3
Season the mixture with salt, freshly ground black pepper, garlic powder, and dried dill. If using, add the chopped pistachios now.
⏱️ 1 min
- 4
Using a fork, mash all the ingredients together in the bowl. Continue mashing until the chickpeas are mostly broken down and all ingredients are well combined, creating a chunky salad texture.
⏱️ 5 min
- 5
Taste the Feta and Chickpea Salad and adjust any seasonings (salt, pepper, garlic powder, dill, or mustard) as needed to suit your preference.
⏱️ 2 min
- 6
Serve immediately with crackers, carrot sticks, celery, or warm pita bread. This salad also makes an excellent sandwich or wrap filling, and can be stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Feta and Chickpea Salad
Ingredients
For the Salad
- 1 can chickpeas, 15-ounce, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1/3 cup plain Greek yogurt, or mayonnaise
- 1 tablespoon Dijon mustard, or 2 tablespoons, to taste
- 1/2 cup red onion, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 teaspoon dried dill, or more, to taste
- 1/4 cup pistachios, shelled, chopped, optional
Instructions
- 1
Drain and rinse the can of chickpeas thoroughly. Transfer the drained chickpeas to a large mixing bowl.
⏱️ 2 min - 2
Add the crumbled feta cheese, plain Greek yogurt (or mayonnaise), Dijon mustard, and minced red onion to the bowl with the chickpeas.
⏱️ 3 min - 3
Season the mixture with salt, freshly ground black pepper, garlic powder, and dried dill. If using, add the chopped pistachios now.
⏱️ 1 min - 4
Using a fork, mash all the ingredients together in the bowl. Continue mashing until the chickpeas are mostly broken down and all ingredients are well combined, creating a chunky salad texture.
⏱️ 5 min - 5
Taste the Feta and Chickpea Salad and adjust any seasonings (salt, pepper, garlic powder, dill, or mustard) as needed to suit your preference.
⏱️ 2 min - 6
Serve immediately with crackers, carrot sticks, celery, or warm pita bread. This salad also makes an excellent sandwich or wrap filling, and can be stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 2 min