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Chickpea and Feta Picnic Salad Recipe

Chickpea and Feta Salad bowl

This is a perfect warm weather picnic salad, so good with grilled meats and also on its own as a healthy lunch. Your line-up of vegetables can include anything you like. A mix of colors and a lot of crunch is the goal.

Serves: 8 | Recipe by Maureen Abood


3 Persian or other small cucumbers
1 orange bell pepper
5 radishes
5 Campari tomatoes
15 snap peas
3 scallions
16 ounces chickpeas (canned or cooked from dry)
8 ounces feta cheese
Juice of 1 lemon
1 tablespoon unseasoned rice wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon Garlic Mint Salt, or your own blend of dried mint, garlic powder, salt, and pepper


1. Finely dice all of the vegetables, removing the seeds from the tomatoes before dicing them. For the scallions, use both the white and green parts.

2. In a medium bowl, combine the vegetables with the chickpeas. Crumble half of the feta over top. Dress with the lemon juice, vinegar, olive oil, and Garlic Mint Salt (use dried mint, garlic powder, salt and pepper). Taste and adjust seasonings as needed. Refrigerate the salad for at least an hour before serving, topped with more feta.
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