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Ten-Minute Chickpea Salad with Feta and Basil from Herbivoracious

Recipe: Ten-Minute Chickpea Salad with Feta and Basil

Summary: Made easily with a few pantry ingredients and a new fresh things, this tasty vegetarian salad can be quickly assembled for a fast weeknight meal.


  • 3 (15-ounce) cans organic chickpeas, rinsed and drained
  • Melissas Fire Roasted Sweet Red Bell Peppers on Shockingly Delicious [1]Three-quarters of a red onion, finely diced
  • 1 cucumber, peeled, seeded and finely diced
  • 1 jar roasted red peppers, coarsely chopped (I used a 15.5-ounce jar of Melissa’s Fire Roasted Sweet Red Bell Peppers [2]; msrp $4.99) 
  • 2 garlic cloves, crushed and minced
  • 5 tablespoons fresh lemon juice (I used Meyer lemon juice)
  • 6 tablespoons extra-virgin olive oil
  • 12 ounces feta, crumbled
  • 1 handful fresh basil leaves, torn
  • Kosher salt
  • Freshly ground black pepper


  1. In a large salad bowl, combine the chickpeas, onion, cucumber, roasted peppers, garlic, lemon juice and olive oil. Toss well to combine. Add feta and basil and toss again to combine.
  2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
  3. Serve right way, or refrigerate for up to a few hours.
  4. Serves 4-5 as an entrée, or more as a side dish.

Herbivoracious Book [3]Source

“Herbivoracious,” by Michael Natkin (Harvard Common Press; 2012; $24.95)


The publisher, Harvard Common Press [4], sent a copy of the book for review, and Melissa’s Produce [5] sent the roasted red peppers for recipe testing.

Preparation time: 10 minutes
Diet type: Vegetarian
Number of servings (yield): 4-5
Culinary tradition: Italian
My rating 5 stars:  ★★★★★