Chickpea and Feta Salad Recipe | Vegetarian Times Skip to main content

Chickpea and Feta Salad

Eat this salad the day it's made—otherwise, the spinach will wilt and turn soggy.



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2 Tbs. lemon juice
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1 Tbs. olive oil
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½ cup minced leek (white part only) or red onion
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2 cups baby spinach leaves
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2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
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2 medium carrots, grated (1 cup)
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½ red bell pepper, finely diced (½ cup)
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¼ cup toasted sunflower seeds
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2 heads romaine lettuce, cut into ½-inch-thick ribbons
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1 15-oz. can diced tomatoes, drained, optional
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½ cup crumbled feta cheese


1. Whisk together lemon juice and oil in bowl. Stir in leek, and season with salt and pepper, if desired. Set aside.

2. Roll 7 or 8 spinach leaves into tight cylinder, then slice into thin strips. Repeat with remaining spinach leaves.

3. Combine spinach, chickpeas, carrots, bell pepper, and sunflower seeds in large bowl. Stir in leek mixture, and toss to coat. Season with salt and pepper, if desired.

4. Divide romaine among 8 plates, top with chickpea salad, and arrange tomatoes around salad, if using. Garnish each serving with 1 Tbs. feta, and drizzle with balsamic vinegar.

Nutrition Information: 

8 g
Total Fat: 
7 g
Saturated Fat: 
2 g
22 g
5 mg
190 mg
8 g
6 g
Serves 8

Comments on this Recipe

Did not put over lettuce, just ate as is. May be nice with fresh basil

Pretty bland. Plus it took a long time to prepare. Removing from my recipe box.

This is a really nice salad. There's not really anything special about it, but the particular combination and proportion of ingredients is nice, and the presentation is great. I will use a fresh tomato next time, though, instead of canned. Ugh. (And by the way, we ate leftovers on the second day and they were just fine. Hold the feta until you're ready to eat.)

Marty said I can make this, I thought I would share it with you, since you are sweet enough to share yours with me....

Amazing salad!