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Bowl of lemon herb chickpea salad with cucumber, cherry tomatoes and feta on a linen napkin
Ben Lewis

Chickpea Salad

A no-cook chickpea salad with lemon soaked chickpeas, salted cucumber, tomatoes, herbs and feta, dressed in two stages so it stays crisp for two days.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 6 about 1 1/3 cups each
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 cans 15 oz / 425 g each chickpeas, drained, rinsed and dried, about 3 cups (500 g)
  • 1 large English cucumber 10 oz / 300 g, seeded, cut into 1/2 inch (1.25 cm) pieces
  • 1/4 tsp kosher salt for draining the cucumber
  • 1 pint 10 oz / 300 g cherry tomatoes, halved
  • 1/2 medium red onion 2.5 oz / 70 g, finely diced
  • 1/2 cup 20 g flat-leaf parsley, chopped
  • 2 tbsp 6 g fresh mint, chopped
  • 4 oz 115 g feta, crumbled
  • 3 tbsp 45 ml fresh lemon juice
  • 1 garlic clove grated
  • 3/4 tsp Diamond Crystal kosher salt
  • 1/3 cup 80 ml extra virgin olive oil
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper

Method
 

  1. Rinse the chickpeas for 30 seconds and roll them on a towel for 1 minute.
  2. Combine chickpeas, onion, lemon juice, garlic and 3/4 tsp salt. Run a 15 minute timer.
  3. Seed and cube the cucumber. Drain it in a sieve with 1/4 tsp salt for 10 minutes.
  4. Halve the tomatoes, chop the herbs and crumble the feta.
  5. Stir the oil with zest, oregano, cumin and pepper. Pour over the chickpeas and fold 4 times.
  6. Add cucumber, tomatoes and herbs. Fold about 6 times.
  7. Add feta, fold twice and stand 5 minutes. Taste a cucumber piece and adjust.

Notes

Use 1/2 tsp Morton kosher salt in place of 3/4 tsp Diamond Crystal.
Prep time covers the 15 minute soak, which overlaps the chopping. Total time adds assembly and a 5 minute rest.
Dry the chickpeas well, or the lemon thins out and the centers stay plain.
The stage one base can be made up to 2 days ahead. Add oil, vegetables and feta on the day.
Storage Notes:
Refrigerate in a lidded glass container for up to 3 days.
Pack lunch jars with chickpeas at the bottom and vegetables above.
Freeze only the lemon soaked base, without oil, for up to 2 months.