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A bowl of chickpea salad.

Favorite Chickpea Salad

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  • Author: Kelli Avila
  • Prep Time: 00:10
  • Total Time: 10 minutes
  • Yield: Serves 4-6 1x
  • Category: Salad


This Sundried Tomato and Olive Chickpea Salad is a simple weekday salad that can be made in just about 10 minutes. It's refreshing and so very flavorful and keeps for a few days in the fridge for easy lunches. You'll need oil-packed sundried tomatoes for this recipe, as it uses both the oil and the sundried tomatoes in it.


Units Scale
  • 4 tablespoons drained sundried tomato oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper
  • 1 (14.5 ounce) can cooked chickpeas, drained and rinsed
  • 1/3 cup diced sundried tomatoes
  • 1 (14.5 ounce) can medium black olives, pitted, drained
  • 1/2 cup crumbled feta
  • 1 bell pepper, diced
  • 1 medium european cucumber, diced
  • 2 green onions, chopped
  • 1/2 cup chopped parsley



  1. In a large bowl, whisk together sundried tomato oil, red wine vinegar, and salt and pepper to taste.
  2. Add in the remaining ingredients and toss to combine. Taste, and adjust seasoning.
  3. Serve at room temperature, or cold.


This salad will keep well for several days, or more, but is best consumed within 3-4 days.