Chickpea and Feta Salad
Prep time
Total time
This salad is delicious when served immediately, but it benefits by sitting for 24 hours to let the flavors really develop. Serve by itself or over a bed of mixed greens with a side of warm whole wheat pita bread.
Serves: 2
  • 1 can chickpeas, rinsed and drained
  • 1 clove garlic, minced
  • ½ cup olive tapenade
  • ½ cup crumbled feta
  • 1 cup grape tomatoes, halved
  • ½ cup pepperoncini peppers, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • salt and pepper, to taste
  1. In a medium bowl combine chickpeas, garlic, tapenade, feta, tomatoes and peppers; stirring gently to combine.
  2. In a separate small bowl, whisk together olive oil, lemon juice, zest, salt and pepper. Serve immediately or cover and refrigerate until ready to serve.
Recipe by The Krave at