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…….
the marinated chickpeas are a game changer. Added cucumber, sundried tomatoes, kalamata olives and pepproncini. Agree with others -pickled onions should be a must have. We are vegetarian and this was a fabulous, healthy, satisfying meal. Thank you Nagi for another home run!
Fantastic recipe. I did not have enough spinach so I mixed it with baby arugula. Amazing results. The pickled onions should not be optional, they are the perfect finish. Thanks for sharing!
I made it! It was great, just like all your recipes. My daughter said, “Don’t lose the recipe.”
That’s lovely to hear Karen 🙂 N x
This looks great, Nagi! Going to make this for lunch today. I’d love to see some more light, summery recipes like this :)(although I guess for you guys in the southern hemisphere it’s winter?!)
Hi Meredith – I have a whole section dedicated to salads here: Enjoy!! https://wellnessoffers.info/category/salad-recipes-main-course/%3C/a%3E%3C/p%3E
This was delicious, and so easy. It was too hot to cook here in the States, and this meal was filling, healthy, and tangy. Yum.
I’m so glad you enjoyed it Clare, thanks so much for letting me know! N x
Made this for lunch with friends yesterday to accompany a pumpkin goats cheese and leek tart and focaccia bread. It was lovely, great to prepare bits in advance (like the pickled onion and marinated chickpeas) it was lovely and tasty. I used baby spinach. Another great recipe
That sounds divine Emily! N x
This salad was so good
Made the Greek potatoes as well served with scallops was amazing thank you
YUM!! Sounds fab Rachel! N x
Yum yum yum! So easy and so tasty!
Thanks so much Mel 🙂 N x
Nagi –
You’re my go-to when it comes to recipes and once again, you didn’t disappoint!
My youngest doesn’t like beans so I made extra dressing and marinated chicken breasts for him. They were just as delicious as the salad.
Thank you for another truly incredible recipe that I was able to slightly modify to please my picky family.
You’re so welcome Deb, I’m so glad you could change it up to suit your family! N x
Easy, tasty and versatile salad. Used pre-washed baby spinach (didn’t bother slicing – turned out perfectly). Otherwise followed it as written. We had it with leftover chicken but it could stand on its own as a healthy meal. Plan to make this again and again.
I’m so glad you loved it Karol, that’s great to hear!! N x
This recipe was delicious!!!! I plan to add chicken and make it a complete meal!! Thank you!!
That will be perfect Jim! Enjoy! N x
Hi Nagi! I have enjoyed your recipes for quite some time, but this is the first time I have commented. This recipe is REALLY good! I made a half recipe to try it out. We devoured it, and I am making more today. Thank you for a terrific recipe!
Thanks so much for taking the time to let me know Stephanie, I truly appreciate it! N x
Perfect! I’ve just sorted out my pantry and discovered an alarming number of cans of chickpeas there. Was just about to search your site, when you came up with this. Thanks.
YESSSS!!! Perfect Margaret! N x
Hi Nagi, can I replace red wine vinegar with balsamic vinegar (for example Modena?)
Thanks, J
Hi Jypara, subs are listed in the recipe notes 🙂 N x
Having lost my sense of taste and smell 6 weeks ago – slowly returning – this really hit the spot. Fresh and very zingy and totally transformed the bland chickpeas. Thank you (lemon and paprika chicken also a fab very tasty recipe)
That’s so nice to hear Dawn – ❤️
This was delicious Nangi, we served it with chicken tenderloins, but we could have just as easily had it on its own.
Thank you,
Angela and Katherine
I’m so glad you enjoyed it Angela! N x
Hi Nagi, this looks lovely, can you eat it hot or is this better at room temperature?
Thanks.
Hi Irene, warm is ok – but room temperature and cold is just as good too! N x
My attempts of making salad always failed in the past, the the recipes of salad dressing were either too complicated, or they taste nothing like what i expected. I was nervous when i tried this but gosh they tasted so good! I love the notes you have, giving substitutes of ingredients, such handy things to have!
Hi Nagi, had this tonight with your Parmesan chicken, a Moroccan carrot salad and rosemary Dutch oven bread 😍😍
I have always loved this type of salad after first tasting a very similar version in a little cafe in Jakarta theirs had fresh coriander/cilantro in it so I popped some into yours, just because I love it 😉 Thank you have been loving your recipes!!
Hi Nagi,
My household loves your recipes. It’s a common ritual that if we are trying something new we check your blog for a recipe first! I really want to make this recipe but I don’t have a microwave. How long and what temperature level can I put the chickpeas on the stove to marinate? Or can I use a pressure cooker?
Hi Ashlee, you’re just warming them here – put them in a pot over low heat for 3 minutes constantly stirring to heat up 🙂 N x