Here’s a trick to make a seriously delicious Chickpea Salad using a can of chickpeas: MARINATE them in the dressing! They absorb flavour, and turn bland into extreme tastiness in just 20 minutes.
This chickpea salad tastes as bright as it looks, and works as a main course with crusty bread, or as a side for roasts, fish, prawns or simple pan seared garlic chicken thighs.
Chickpea Salad
I know it’s tempting to just grab a can of chickpeas, add green fluffage, toss with dressing and call it a day. And that has happened many a times around here, being a handy and somewhat virtuous quick meal option.
But I never deemed any of those “good enough” to share here. I just feel like you need to do something to chickpeas to make them tastier – because dressing simply doesn’t stick to chickpeas.
In this Middle Eastern chickpea salad, they’re spiced and pan fried.
And in today’s, we’re marinating the chickpeas. Toss in dressing > warm in microwave > 20 minute marinade > chickpeas absorb flavour = tastier chickpeas. YES!
Warming the chickpeas briefly in the microwave makes them absorb the flavour of the dressing so much more effectively!
I’m calling it a Greek Marinated Chickpea Salad only because the dressing / marinade is based on Greek Salad. For no other reason. I do not hold this out to be authentically Greek! We’re just borrowing the oregano infused dressing from Greek Salad!
What you need
Here’s what you need for this chickpea salad:
Chickpeas – I’m just using canned here for convenience, but I’ve popped directions for cooking dried chickpeas in the recipe notes;
Spinach – or anything similar that can be sliced thinly so it kind of melds in well with the chickpeas;
Tomatoes – for pops of juicy freshness. Cherry or grape tomatoes, or large ones chopped into small pieces;
Red onion – I like to do a simple quick pickle in vinegar, sugar and salt to make them floppy, bright pink, and add flavour. It takes just 30 minutes on the counter – or you can take the speedy option and microwave it for 2 minutes (which makes them instantly “pickled”) then just cool them;
Feta – you’ll typically find some kind of “treat” in my main course salads – whether it’s nuts, croutons, bacon, parmesan. Today, it’s feta – on theme!
Dressing – red wine vinegar (loads of alternatives in the recipe), extra virgin olive oil, garlic and oregano (the Greek influence), and mustard (for thickening – we need it, to stick to the chickpeas better).
How to make this Chickpea Salad
I think this recipe sounds more involved than it actually is – and you can totally talk it up to your friends. “We’re having a marinated chickpea salad with wilted spinach and pickled red onion with an oregano infused Greek dressing”, you’ll loftily tell them.
But in reality, it’s actually a very low effort dish!
This salad also plates up quite nicely – rather than using a bowl like most salads, use a flat plate and pile it up high!
What to serve with chickpea salad
This is one of those salads that works as a main course or as a side dish.
As a main course, it’s a great dinner for hot summer nights, or lunch all year round. I like to serve it with crusty bread on the side, or with flatbreads that you can tear and use to scoop up the chickpeas.
It also travels extremely well, being one of those rare salads that keeps well for a few days. Think – work lunches, taking to picnics with friends.
As a side dish, with the exception of Asian dishes and Indian food, I can’t think of many things I wouldn’t serve it with. Fabulous alongside a roast chicken, lamb or roast pork. Garlic prawns, pan seared fish, a simple baked chicken breast, sticky honey garlic chicken, pork chops or steak.
It’s a natural fit alongside anything Mediterranean, Italian or Middle Eastern, and the flavours are on theme with Mexican food.
Have I convinced you yet that it’s basically a great all rounder and that you must try it immediately??! 😉 – Nagi x
Watch how to make it
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Greek Marinated Chickpea Salad
Ingredients
- 800g/ 14oz (2 cans) chickpeas, well drained (Note 1)
Dressing / Marinade:
- 2 tbsp red wine vinegar (Note 2)
- 5 tbsp extra virgin olive oil
- 1 garlic clove , minced using garlic press
- 2 tsp dried oregano
- 1/2 tsp dijon mustard (or other non spicy smooth mustard)
- 3/4 tsp EACH salt and pepper
Quick pickled onion (pickling optional, Note 3):
- 1/2 red onion , finely sliced
- 1/2 cup red wine vinegar (Note 2)
- 1 tsp white sugar
- 1/2 tsp salt
Salad:
- 250g/ 8oz cherry or grape tomatoes , halved (or 2 normal tomatoes)
- 3 cups (packed) spinach, sliced 1/2 cm / 1/5" thick (Note 4)
- 100g/ 3oz feta
- 3/4 cup chargrilled peppers , drained and sliced 1cm / 1/3″ thick (optional, Note 5)
Instructions
- Shake Dressing in a jar.
Marinated chickpeas:
- Place chickpeas in a microwaveable bowl. Toss with half the Dressing.
- Microwave 1 1/2 minutes, stirring every 30 seconds, until warmed through.
- Set aside 20 minutes to marinate (warm chickpeas = absorbs flavour).
Quick Pickled Onion:
- Mix ingredients in a bowl, set aside 30 minutes until onion is wilted. Drain.
- Speedy option: microwave for 2 minutes until hot, cool 10 minutes then use.
Assemble salad:
- Place spinach in a big bowl, add marinated chickpeas (including all residual Dressing in the bowl). Add tomatoes, pickled onion and peppers, if using.
- Pour over remaining Dressing, toss well. Transfer to serving plate, crumble over feta, serve!
Recipe Notes:
- STOVE: soak overnight in lots of water. Pick out anything that doesn’t look like chickpeas that floats to the surface. Place in a saucepan and cover with 10cm/4” of water. Simmer on medium for 40 – 50 minutes until they are cooked through to your taste (start checking at 30 min, cook times can vary wildly depending on chickpea age). Skim off any skin that floats to the surface. Drain, proceed with recipe.
- PRESSURE COOKER: No soaking required, cover with 10cm/4” of water and cook 45 minutes on high.
Nutrition Information:
More chickpea recipes
More recipes using my favourite legume!
Life of Dozer
Nowhere to be seen while I filmed the chickpea salad….zero interest! Stark contrast to the intensive staring, heavy breathing and uncontrollable salivation when I’m shooting things like a big, fat, juicy prime rib…….
I have made your Greek salad w the marinated chickpeas – so delicious. Making it again tomorrow! Cant wait to try your other recipes!
What do you mean by chargrilled peppers? Roasted red bell peppers that come in oil in a jar? Not seeing in video, as you said you ran out, so just want to be sure I understand. Thanks!
Hi Chrissie – yes that’s right (or you can make your own) 🙂 N x
Hi , made the chick pea salad, YUMMY, and your honey soy chicken ,it was super .I was a lousy cook before not now I have been trying a lot of different foods thank you😇🌹🌹🌹😀😀😀
I didn’t follow the entire recipe, as I was making more of a traditional Greek salad. But I made the dressing and the chickpeas as directed and they were fabulous! My husband who claims to hate chickpeas other than hummus couldn’t believe how tasty these were. Great tip to warm them and marinate!!!
I’m so glad it was a hit Lora! N x
I’m not usually a huge chickpea fan but I had a can there to be used. Oh my!! This was amazing. Used Walnut Oil instead of Olive oil (all I had on hand). Added some fresh mint & served with felafel, hummus & flat bread. Husband has requested it again but little does he know I’m about to have the leftover salad with a runny egg for breakfast! Shhh!!
Perfect Elisha!! N x
Hi Nagi: Knowing how much harmful the microwave is, how can we avoid this step ?
Hi Sandra! thanks for reminding me to pop a note in about this 🙂 Just in a saucepan over medium heat! N x
So delicious! I added some cooked pulse pasta to the left overs to have for lunch the next day at work!
Perfect Barb! N x
Made it and loved it. I used pre-washed spinach which saved some time. Will definitely make this salad again!
Perfect Susan! N x
Great blend of flavours, the whole family enjoyed it!
Easy enough to put together. Some of my favorite ingredients. Great weeknight meal.
Silly question…I have uncooked chick peas, but saw an easy way to cook them in the instant pot. If I cook the chick peas , rather than used canned, would the texture/ softness be ok for this recipe./ missing anything?
Hi! I talk about using dried chickpeas & pressure cooking in the recipe notes – I hope you try it and love it! N x
I made this as a side dish when guests were over for dinner. I made it in the morning and added the dressing before serving. It was a hit with everyone. The left overs the next day were even better. The pickles onion and marinated chick peas are key to making this awesome. Going to make it again on the weekend.
I’m so glad you enjoyed it Katrina!! N x
So delicious! We had some with a poached egg on top. Your recipes are amazing, Nagi!
YUM! Great idea Ruth!! N x
Another great success! Love your recipes, especially the techniques you suggest. So approachable (you don’t have to be a chef to do it) and yet delicious! Like your chicken tenders. Genius.
That’s so sweet of you Michael, thanks so much for the great feedback 🙂 N x
Nagi this was fantastic. Had a family gathering last night and took the gamble that this would be delicious (of course) and made it to bring along. Everyone loved it and I’m sad I don’t have leftovers today!
That’s the worst when everyone eats all the food you are secretly hoping you can save for leftovers 😂 I’m glad it was a hit though!
This was so delicious! I didnt have the fresh ingredients (feta, spinach, onions, tomato)… I just added canned Chickpeas, Grilled Peppers in Jar, and Black Olives in Jar, plus the dressing. It was seriously still delicious!
So this could actually be a really great strictly “pantry” staple recipe. Or a good quarantine meal, if someone cannot get out to a store for fresh ingredients.
Umm…sooo yum!
Will definitely make this one again and probs again and again!
Hi Nagi,
Absolutely beautiful and full of flavour. That pickled onion is genius, we followed the quick method and were discussing over dinner next time we make it, we could try adding some finely sliced radish and julienned carrot. Anyone else reading this, DO NOT SKIP THE PICKLED ONION:-) I followed your advice of piling it high, then I watched it fly straight into everyone’s mouths!!! My children (10 and 8) have requested we save enough to have with some pasta in their school lunches tomorrow. I never had school lunches like that. Thank you again Nagi
Hi Nagi,
I cooked this beautiful salad yesterday night.
It was vibrant, fresh and very tasty, ideal for this warm weather
Thank you again
You’re so welcome Montserrat, I’m so glad you loved it! N x
I made this tonight and it was amazing!!! So fresh and I cant wait to have it for lunch tomorrow! Perfect for summer 🙂 You rock!