Chickpea Salad With Cumin Vinaigrette

Total Time
10 mins
0 mins

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

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  1. Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
  2. Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
  3. Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.