Most chickpea salads feel like an afterthought. Open a can, dump, dress. This one earns its place on the table because you cook the chickpeas from dried and build flavor in layers. The onion goes into olive oil until it softens into something sweet and translucent. Garlic and jalapeno follow. The warm chickpeas meet that mixture while everything is still hot, and the feta crumbles and half-melts through it all.
It takes longer than a canned version. Two hours for the chickpeas, another ten minutes for the sauté. But the texture is completely different. Firm, nutty chickpeas that absorb the lemon and oil instead of sitting in a puddle. Cilantro and parsley by the handful. This is the salad I bring when someone asks me to bring a salad.
How to Make Chickpea Salad
Cook the Chickpeas Right
Soak dried chickpeas overnight, then simmer in fresh water for 90 minutes to 2 hours. They should yield when pressed between your fingers but not fall apart. Drain well before mixing with the other ingredients. 
Sautee the Onion Low and Slow
Use a quarter cup (60ml) of olive oil over medium-low heat. The onion needs time to soften without browning. When it turns translucent and slightly magenta, add the minced garlic and chopped jalapeno. Cook 30 seconds more, then take it off the heat. This warm mixture goes directly onto the chickpeas.
Chickpea Salad with Feta and Cilantro
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
A vibrant, flavorful chickpea salad perfect for a light lunch or a satisfying side. Feta, cilantro, and jalapeño add a delightful zing.
Ingredients
- 1 1/4 cups (296 ml) chickpeas
- 1/2 c (118 ml) olive oil
- 1 large red onion
- 1 jalapeno or other pepper
- 5 cloves garlic
- 1 lemon juice
- 1 cups (237 ml) feta
- 1/2 cup (118 ml) chopped cilantro
- 1 cup (237 ml) chopped parsley
Instructions
- Cook the chickpeas until soft (about 1½- 2 hours). Drain the beans.
- Sauté the red onion gently in ¼ cup of olive oil. If using dried pepper flakes, cook them with the red onion. When the onion has softened and turned a slightly translucent magenta, add the garlic and fresh pepper (if using). Cook for another 30 seconds until fragrant, then remove from the heat and let cool slightly.
- Squeeze the lemon juice into a bowl. Add the chickpeas and the remaining olive oil, and season with salt and pepper. Pour the onion mixture (including the oil) over the chickpeas and stir.
- Crumble in the feta cheese, and stir in the chopped cilantro and parsley. Adjust the seasoning and serve at room temperature.
Notes
- For a smoother salad, briefly mash some of the chickpeas before mixing in the other ingredients.
- To reduce the spiciness, remove the seeds and membranes from the jalapeño before chopping.
- This salad keeps well for up to 3 days in the refrigerator; the flavors will meld beautifully overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 30
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
Can I use canned chickpeas to save time?
You can, but the texture and flavor are different. Canned chickpeas are softer and blander. If you use them, rinse and drain well, and consider warming them in a dry pan for a few minutes to drive off moisture.
How spicy is this with the jalapeno?
Mild to moderate. One jalapeno with seeds removed gives flavor without much heat. For more kick, leave some seeds in or use a serrano pepper. For no heat at all, substitute a small green bell pepper.
How long does this keep?
In the fridge, 3-4 days. The flavors develop as it sits. Add fresh cilantro and parsley when serving leftovers, as the herbs darken after the first day.
