Chickpea Salad



By: Grace Iberle, RDN, LDN, CHC, CPT


  • 15 ops Chickpeas (can, drained and rinsed)

  • 1 Cucumber (medium, diced)

  • 1 cup Cherry Tomatoes (diced)

  • 1 Red Bell Pepper (diced)

  • 5 stalks Green Onion (sliced)

  • 2 cups Baby Spinach (roughly chopped)

  • 1/2 cup Feta Cheese

  • 2 tbsps Red Wine Vinegar

  • 2 tbsps Extra Virgin Olive Oil

  • 2 tbsps Hummus

  • 1/4 cup Plain Greek Yogurt

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper

  • 2 tsps Garlic Powder

  • 1 tsp Dried Basil


  1. Open, drain, and rinse can of chickpeas and add to a large bowl

  2. Chop cucumber, tomatoes, bell pepper, green onion, and baby spinach and add to bowl

  3. In a separate, small bowl mix together olive oil, red wine vinegar, hummus, Greek yogurt, salt, pepper, garlic powder, and dried basil. Add this mixture to the chickpeas and veggies and mix together

  4. Add feta and mix again


  • Serve as a sandwich or on a bed of greens as a salad

  • Roasted chickpeas are a great snack you can bring with you while traveling!