Chopped Chickpea Salad
Recipe Intro From lifewithmarq

This Chickpea Chopped Salad is the perfect weekday lunch. Inspired by Mediterranean flavors, this salad is packed with plant-based protein and fresh veggies.



  • olive oil
  • 1 (15 ounce can) chickpeas, drained and rinsed
  • 1/ 2 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin powder
  • 2 teaspoons garlic powder
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons capers, drained
  • 8 ounces grape tomatoes, halved
  • 2 persian cucumbers, chopped
  • 1/ 2 cup feta cheese, crumbled


  • 1/ 2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon mayonnaise
  • salt, to taste
  • pepper, to taste
  • 1/ 4 teaspoon red pepper flakes
  • 1/ 4 teaspoon oregano


  • Step 1

    Preheat oven to 400 degrees. To a bowl combine 2 tablespoons of olive oil, chickpeas, oregano, smoked paprika, cumin, garlic powder, and salt & pepper, mix until every bean is coated.

  • Step 2

    Place chickpeas on a lined baking sheet, be sure to spread them out. Bake in the oven for 40 mins, until crispy. Remove from oven and let stand for 5 minutes.

  • Step 3

    In another bowl make your vinaigrette by combining olive oil and red wine together little by little, slowly whisking both ingredients together in order for them to emulsify without breaking your dressing. Add in mustard, mayo, salt, pepper, red pepper flakes and oregano, mix until combined, about 30 seconds.

  • Step 4

    In a bowl, add cucumbers and tomatoes, capers, chickpeas and pour in your dressing, mix and top with crumbled feta cheese. Enjoy!