Share this recipe!

This easy and delicious Greek Style Chickpea Feta Salad is great for meal prep, and packed with red bell pepper, creamy feta, chickpeas, farro, and olives- all tossed in a tangy lemon dijon dressing!

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Easy Greek Style Chickpea Feta Salad

This flavor and protein packed Greek Style Chickpea Feta Salad is a great meal prep recipe for weekday lunches, or a side salad for BBQs and more. Loaded with fresh, crunchy red bell pepper, tart olives and capers, chickpeas, nutty farro, and creamy feta- this salad has got it going on!

Chickpea Feta Salad

Chickpea Feta Salad Ingredients

  • 1 15.5 oz Can chickpeas, drained and rinsed.
  • 1/2 cup farro, cooked and cooled to room temperature. Farro is an ancient grain with a nutty flavor and chewy texture. I love it in salads.
  • 4 oz crumbled feta cheese. I love the kind sold in brine. It’s super creamy and flavorful.
  • 1 medium red bell pepper, diced. The bell peppers add a nice, sweet crunch to the salad.
  • 2 tbsp chopped fresh cilantro. The fresh herb compliments the lemon dressing perfectly.
  • 1 tbsp capers. These add a nice briney bite.
  • 1/4 cup sliced Kalamata olives. I love these for Greek salads.
  • 1/2 small red onion, finely diced.

Lemon Dijon Dressing

  • 1/4 cup fresh squeezed lemon juice.
  • 1 tbsp Dijon mustard. I like Grey Poupon.
  • 1 tbsp honey.
  • 1/4 cup olive oil. 
  • 1:2 tbsp minced garlic. Fresh is best, but jarred works too in a pinch.
ingredients

Making the Chickpea Feta Salad

  1. Drain and rinse the chickpeas well under running water. 
  2. Add to a bowl with cooked and cooled farro, red bell pepper, cilantro, capers, olives, and red onion. 
  3. Add lemon juice, dijon mustard, honey, olive oil, and minced garlic to a liquid measure or mason jar, and shake or whisk until well combined. 
  4. Add dressing and crumbled feta to the bowl, and toss well to combine. 

Tools for making the salad

  • A large mixing bowl, for tossing the salad.
  • A sharp knife and a good cutting board, for prepping the salad ingredients.
  • A wire whisk for combining the salad dressing.
  • A garlic press.
mixing the salad

Substitutions and additions

Here are some great add-ins and swaps you can do to make this recipe your own, or work with what you have on hand:

  • Instead of Kalamata olives, try Castelvetrano olives, green olives, or black olives.
  • Try yellow or orange bell pepper in place of the red bell pepper, or a combo of mixed mini bell peppers.
  • Swap the cilantro for fresh herbs like basil or dill.
  • Try cooked brown rice or barley in place of the farro.
  • No fresh lemons on hand? Try some apple cider vinegar or red wine vinegar.
  • Toss in some halved cherry tomatoes.
  • Not a fan of red onion? Try some thinly sliced scallions instead.
  • Want to make the salad vegan? Leave out the feta, or add some vegan cheese!
  • Add in some diced cucumbers for a bit of extra crunch.

Storing leftovers

This salad keeps well in an airtight container in the refrigerator for up to 5 days! It’s a great meal prep recipe, and can be made ahead and stored in individual portions as well.

Want to save this recipe for later? Pin it!

Made this Chickpea Feta Salad? Leave a review and rating below!

Chickpea Feta Salad

Course: Appetizer, lunch, Side Dish
Keyword: chickpeas, salad
Servings: 4

Ingredients

  • 1 15.5 oz can chickpeas, drained and rinsed 
  • 1/2 farro, cooked and cooled to room temperature 
  • 4 oz crumbled feta cheese
  • 1 medium red bell pepper, diced 
  • 2 tbsp chopped fresh cilantro 
  • 1 tbsp capers
  • 1/4 cup pitted Kalamata olives, sliced
  • 1/2 small red onion 

Lemon Dijon Dressing

  • 1/4 cup fresh squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/4 cup extra virgin olive oil 
  • 1/2 tbsp minced garlic (about 2 small cloves)

Instructions

  • 1. Drain and rinse the chickpeas well under running water.
    2. Add to a bowl with cooked and cooled farro, red bell pepper, cilantro, capers, olives, and red onion.
    3. Add lemon juice, dijon mustard, honey, olive oil, and minced garlic to a liquid measure or mason jar, and shake or whisk until well combined.
    4. Add dressing and crumbled feta to the bowl, and toss well to combine.
    5. Enjoy!

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.