Go Back Email Link
+ servings

Crunchy Garden Chickpea and Feta Salad

Donna Castellano MS, RDN
Servings 4 servings


  • 1 15 oz carton chickpeas rinsed and drained
  • 1 red orange or green pepper (I like to mix different colors and save any leftovers in a ziplock bag)
  • 2-3 radishes sliced
  • ½ red onion chopped and/or 1 small clove of garlic (minced)
  • ½ cup shredded carrots
  • about 2 oz feta cheese crumbled I prefer sheep's milk feta
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon extra virgin olive oil
  • large handful of parsley chopped
  • generous pinch of coarse salt and pepper


  • Put all ingredients except the feta into a medium sized bowl.
  • Toss the salad to combine well.
  • Top with crumbled feta.
  • Store in a tupperware container and refrigerate for up to 3 days.
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!