Go Back Email Link
Print Pin
5 from 2 votes

Chickpea, feta & cilantro salad

Course Salad, Side Dish
Prep Time 20 minutes
Cook Time 15 minutes


  • 1 can of chickpeas aka garbanzo beans
  • 1 cup of olive oil Greek, if possible
  • 1 large red onion
  • 5 cloves of garlic
  • 1 2/3 cups of crumbled Feta about 5-6 oz
  • 4 scallions green part
  • 1/2 bunch of cilantro
  • 1 small bunch of Italian parsley depending on size, basically twice as much parsley as cilantro
  • Juice of one lemon


  • Open the can of chickpeas, drain and rinse them well. Set aside in a bowl.
  • Chop the red onion and garlic cloves finely. Chop the scallions.
  • Wash the cilantro and parsley, pick the leaves off the stems. Process together in a food processor until finely chopped. (Or chop by hand).
  • Heat 3 tbsp of olive oil in a pan over medium heat. Fry the red onion gently, until cooked through and golden, about 10 minutes. Add the garlic and cook for a few more seconds, until you can smell the garlic. (Do not brown the garlic.) Transfer to a bowl and let cool completely.
  • Add the mashed feta, the chopped cilantro/parsley, scallions and lemon juice to the chickpeas, and a pinch of salt and pepper. Add the onion/garlic mixture (Make sure it is completely cooled, if it's still warm, the feta will melt). Then the remaining olive oil (a little over 3/4 cup left.).
  • Mix very well. You can make a few hours ahead of time or even the night before. You can let it marinade at room temperature and serve.
  • It keeps well in the fridge for 2-3 days.


Age for babies: 10-12 months, the chickpeas make a nice finger food.