Chickpea salad with feta, tomatoes, carrot, cucumber, mint and basil.

chickpea salad recipe
chickpea salad

We’re in one of my favorite periods of the year: late Summer/early Autumn. When the taste of eggplants, tomatoes, peaches, grapes, and even strawberries* reaches the peak. When you’d gladly have a cherry tomato for dessert, how sweet it is. And I need a little cleanse too (so much spices and chili in Bali :-)). So I’m going salads, healthy salads, like this mediterranean chickpea salad with feta.

And I’m going micro too.

Cause a salad, to be perfect, needs really, truly, thinly chopped/diced ingredients. So thin, you could eat it with a spoon. And what a feast is there in that spoon.

The first salad of the micro salads project was inspired by a Lombok beach bar, my favorite spot in Gili Air, where I had a Greek style feta and chickpeas salad. Simple and fresh Mediterranean ingredients and an easy recipe: just what I needed. So I brough it back home.


*Nemi’s wild strawberries are, first gloriously famous, second available until September.

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mediterranean chickpea salad with feta recipe #gourmetproject #mediterraneandiet
5 from 1 vote

chickpea salad recipe

feta and chickpeas easy and refreshening recipe

Course Salad
Cuisine Italian
Total Time 15 minutes
Servings 1
Calories 541 kcal
Author Claudia Rinaldi | Gourmet Project


  • 1 handful of pre-cooked chickpeas
  • 1 handful of cherry tomatoes
  • 1/4 cucumber
  • 1/4 carrot
  • 1.5 oz 40 gr of feta cheese
  • 1 tablespoon of fresh mint leaves finely chopped
  • 1/2 tablespoon of fresh basil leaves finely chopped
  • 1 tablespoon of extra-virgin olive oil
  • salt to taste


  1. Peel and really, truly, thinly dice tomatoes, cucumber and carrot. Crumble the feta cheese.
  2. Mix everything in a bowl. Season to taste with salt and olive oil.
  3. Get a spoon.
  4. Enjoy.

Enjoy eating your delicious mediterranean chickpea salad with feta!