Chickpea, Cherry Tomato, and Feta Salad with green beans, Taggiasca olives, and Tropea onions, a burst of Mediterranean flavors in one dish. This salad, ideal for a quick lunch, a casual dinner, or a picnic, combines simple yet bold ingredients, perfect for the summer season.
Feta, with its creamy texture and slightly spicy flavor, gives the dish that unmistakable Mediterranean touch.
I also added Taggiasca olives, which give an extra touch, and the Tropea onion, which with its sweetness and delicacy, adds an unmistakable aroma without overpowering the other flavors.
A colorful and flavorful salad, perfect for a light lunch or as a tasty side dish. Easy and quick to prepare, it’s ideal for hot days!
Let’s see together how to make the Chickpea, Cherry Tomato, and Feta Salad. Gather the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
More tasty recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 13 oz canned chickpeas (or 200g of dried chickpeas, to soak and boil)
- 5.3 oz green beans
- 10 cherry tomatoes (quantity to taste)
- 3.5 oz feta (cut into cubes)
- to taste Taggiasca olives (pitted)
- 1/2 Tropea red onion
- 5 tablespoons extra virgin olive oil
- salt
- pepper
- basil (fresh)
- 1 tablespoon lemon juice (optional – or vinegar)
Tools
- 1 Small Pot
- 1 Bowl
Steps
First, trim the green beans and boil them in salted water for about 5-7 minutes, or until tender yet slightly crisp. Drain and rinse immediately under cold water to stop the cooking and maintain their bright color. Cut them into pieces about 1 inch long.
In a large bowl, combine the drained chickpeas (pat them dry with paper towels), the cherry tomatoes halved or quartered, the cooled green beans, the Taggiasca olives, and the thinly sliced red onion. Finally, add the cubed Feta.
In a small bowl, emulsify the extra virgin olive oil with lemon juice (or vinegar), salt, pepper, and chopped basil. Mix well with a fork to achieve a homogeneous emulsion.
Pour the dressing over the salad and toss gently to combine all the ingredients. If necessary, adjust the salt or pepper. Garnish with a few fresh basil leaves before serving.
Here is the Chickpea, Cherry Tomato, and Feta Salad with green beans, Taggiasca olives, and Tropea onions ready. Enjoy your meal!
Easy and quick to prepare, it’s ideal for hot days!
Until the next recipe.
Storage
You can store the chickpea, cherry tomato, and Feta salad in the refrigerator for 1-2 days, sealed in an airtight container.
Tips and Suggestions
– Chickpeas: you can use dried chickpeas which should be soaked overnight and then boiled, or canned chickpeas for a quicker solution. If using canned, rinse them very well under running water to remove the preserving liquid and make them more digestible.
– Taggiasca Olives: with their delicate and fruity flavor, they pair perfectly with the other ingredients. If you don’t have them, you can use pitted black olives, but the Taggiasca give that extra touch.
– If you don’t like raw onion, skip it or use chopped chives for a milder flavor.
– For an extra touch, you can slightly toast some croutons and add them to the salad just before serving.
– Rest: let the salad rest in the refrigerator for at least 30 minutes (or even an hour) before serving. This will allow the flavors to meld better.
– This salad is also great made in advance and left to rest in the refrigerator for at least 30 minutes so the flavors meld better. Take it out of the fridge about ten minutes before serving.
– This salad is also great made in advance and left to rest in the refrigerator for at least 30 minutes so the flavors meld better. Take it out of the fridge about ten minutes before serving.
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FAQ
What cherry tomatoes to use?
Choose ripe and flavorful cherry tomatoes, like datterini or cherry tomatoes, and cut them in half or quarters depending on the size.
What to add to chickpea salad?
You can add other vegetables like yellow or red bell peppers cut into strips, or grilled zucchini cut into cubes. For more protein, add drained canned tuna or grilled chicken cut into strips or hard-boiled eggs in wedges.
Can I use canned chickpeas or should I cook them from scratch?
You can absolutely use canned chickpeas for convenience and speed. Make sure to rinse them very well under running water before using, to remove the preserving liquid and reduce the salt. If you have time, cooking dried chickpeas from scratch will give a slightly better flavor and texture.
Is feta replaceable? With what?
Feta is a characteristic element of this salad. If you don’t like it or can’t find it, you could replace it with Asiago cheese, or buffalo mozzarella or cow’s milk mozzarella cubes (more delicate). For a vegan version, replace it with vegan “feta” made from tofu or almonds.
Can I use other types of olives?
Absolutely yes, if you don’t have Taggiasca olives, you can use other pitted black olives like Gaeta olives, Kalamata, or even more common black olives. However, Taggiasca provide a more delicate and aromatic flavor.
What is the best dressing for this salad?
The simplest is a dressing made with high-quality extra virgin olive oil, fresh lemon juice (or white/balsamic vinegar), salt, and freshly ground black pepper. You can also add dried oregano or chopped fresh parsley.
Is this salad suitable for a vegetarian or vegan diet?
It is naturally vegetarian. To make it vegan, simply omit the feta or replace it with other vegan “cheese”.
Is the chickpea, cherry tomato, and feta salad a complete dish?
Yes, thanks to the presence of chickpeas (proteins and complex carbohydrates) and feta (proteins and fats) combined with vegetables, it can be considered a light and nutritious complete dish, perfect for the summer.
