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!JUMP TO RECIPE
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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 Ingredients
- 1 15.5 oz Can chickpeas, drained and rinsed.
- ½ 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 tablespoon chopped fresh cilantro. The fresh herb compliments the lemon dressing perfectly.
- 1 tablespoon capers. These add a nice briney bite.
- ¼ cup sliced Kalamata olives. I love these for Greek salads.
- ½ small red onion, finely diced.
Lemon Dijon Dressing
- ¼ cup fresh squeezed lemon juice.
- 1 tablespoon Dijon mustard. I like Grey Poupon.
- 1 tablespoon honey.
- ¼ cup olive oil.
- 1:2 tablespoon minced garlic. Fresh is best, but jarred works too in a pinch.
Making the Chickpea Feta Salad
- Drain and rinse the chickpeas well under running water.
- Add to a bowl with cooked and cooled farro, red bell pepper, cilantro, capers, olives, and red onion.
- 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.
- 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.
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.
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.
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Chickpea Feta Salad
- 1 15.5 oz can chickpeas, drained and rinsed
- ½ farro, cooked and cooled to room temperature
- 4 oz crumbled feta cheese
- 1 medium red bell pepper, diced
- 2 tablespoon chopped fresh cilantro
- 1 tablespoon capers
- ¼ cup pitted Kalamata olives, sliced
- ½ small red onion
Lemon Dijon Dressing
- ¼ cup fresh squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- ½ tablespoon minced garlic (about 2 small cloves)
- 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!
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