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…….
How fortuitous that I had leftovers from an open can of chickpeas in the fridge 🙂 I made this for lunch (didn’t have spinach on hand, so used arugula) and it was hearty and delicious. The pickled onions were an amazing addition! Even my vegetarian-resistant husband said it was yummy. I’m glad to add an easy vegetarian meal in my repertoire. Thank you once again, Nagi!
That’s so great to hear Pan, I’m so glad you love it! N x
Big advantage of dried chickpeas (or any legume) is that the soaking liquid is absorbed. Use your imagination.
Yes you can definitely used dried – I have instructions in the recipe notes. N x
That dog has class!! You will never convince me that chick peas are ment to eat!!
You simply must try it though Roslyn! You’ll love them! N x
Two hours to lunch – have everything in the pantry and fridge . . . love chickpeas . . . wondered how I was going to ‘dress’ my lonely flatbread – I think I know 🙂 ! Well, if I marinate a couple of lamb cutlets also left over and put them under the grill at the same time . . .that would be the main meal done for a busy day . . . nice !
Nice Eha! Love to know what you think! N x
Actually VERY good, Nagi ! And half is left over – will it last the night 🙂 ?
10/10, Yummi! Sunny spot is much better, clever Dozer. Keep warm and healthy.
Thanks so much Vera! N x
Dozer is definetly a meat hound 😄 love the chickpea salad👍 .
FYI Luca just had a partial groom our groomer is heavily backed up Luca molto and our house is very very furry 😄😄
He sure is! No cucumbers for him 😂
Have I convinced you yet that it’s basically a great all rounder and that you must try it immediately??
YES, YES YOU HAVE 😀 Adding all these things to my shopping list for the week!
Winner!!! Enjoy! N x
I am so happy to find your web side
,We love chick pies
, this is a new way ,,, for a salad for me I cant rated it yet But I will Thank you
I am so happy to find your web side
,We love chick pies
, this is a new way ,,, for a salad for me . Thank you
You’re so welcome Jenny!! N x
Damn Furminator!!! 😡🤬 Poor Dozer and Nagi!!! 😫🥰
If only you had posted this yesterday! 😆 Looking forward to trying this recipe!
I hope you do & love it Nicole 🙂 N X
Hi Chef. did not know about the microwave trick. I have always used white beans. no spinach left in garden to hot now but have good old fashioned Barese chard no micro wave ,yes I know ,, so will use pot , will try this one Go Girl.
I hope you love it Joseph! N x
I haven’t made this one yet, but wanted to comment on Dozer’s coat. I have had good luck with a grooming aid called a Kong Zoom Groom. I think they are made out of a flexible rubber. Most of the hair sticks to the groomer, but as advertised it works best during bath time. I still use it on my dog in between shampoos. Also have to say I did your LoMein noodles the other night and they were delicious. Another 5 star meal from you. Thank you for the fabulous recipes and sharing Dozer with us.
Ah ok, thanks Mary!! And I’m so glad you loved the noodles! N x
Yeah, Furminators and Goldens are a bad combo. You’ll be better off with a rake-type comb with rounded prongs. My babies love the rake, while the Furminator scrapes their skin and leaves them uncomfortable.
This salad is going to be dinner tonight. Thanks!
Ah good to know Susan, thanks for that! N x
At beginning of recipe is emphasizes rapid preparation of this salad then says “microvave > 20 minutes! Almost stopped reading. Then went to detailed prep instructions and microvave 1 minute. Please correct this typo?:?
Hi Robert – it’s marinading the chickpeas for 20 minutes so they absorb the flavour 🙂 N x
I love, love so many of your recipes. You are definitely one of my favorite go-to when I am hungry. Thank you.
Thanks so much Robert! N x
Love all your recipes. What do we do to the chickpeas if we dont own a microwave?
Hi Lesley – I’ve popped a note in the recipe 🙂 N x
That’s one great looking summer salad! During our warm months we always have pickled onions in the fridge (it’s a Swedish thing) and grill peppers often so this will make for a great weekend veggie lunch. I might have to go with arugula as raw spinach would make me lay by the door like Dozer.
Yes you can totally use whatever greens you prefer!! N x
i love this recipe but i do not have a microwave! i assume i can warm them in a pan on low heat for ten minutes or less?
Hi! I’ve popped a note in the recipe for this 🙂 N x
Hi Nagi !
I feel so fortunate that I ever found you. I am receiving your news letters since few months, and now your news letter has become something that I am really looking forward to read.
Until now I I have never cooked chickpeas, never even read one recipe because I really don’t want them in my mouth.
But !!! Today, I read yours, even imagining making it for next dinner party. Big progress indeed.
Thank you so much for your good humour. Big hug !
I hope you try them Sophie – I’d love to know if I can convert you!!! 😂
🙂💙