Dec 30

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Chickpea Feta Salad with Red Wine Vinaigrette

Here’s a quick and tasty salad that I prepare regularly during the week for lunch or dinner. The chickpeas adds a nice amount of protein and fiber and the feta gives this salad a nice zing of added flavor. The dressing is also a quick recipe that keeps in the fridge for up to a week. Eat up, this is a healthy and delicious salad.


Chickpea Feta Salad with Red Wine Vinaigrette

Serves 2 nice size salads


  • 1 bag prewashed mixed salad greens, I used one with kale and romaine
  • 1/2 bag prewashed shredded cabbage, optional
  • 1 small can chickpeas/garbanzo beans, drained and rinsed in cold water
  • 1/2 cup to 3/4 cup feta cheese, cubed or diced up
  • 1/2 cup sliced English/hot house cucumbers
  • 1/2 cup cherry or grape tomatoes


  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp ground black or white pepper
  • 3/4 – 1 tsp sea or kosher salt
  • 1 tsp honey or sugar, optional



  1. Layer all salad ingredients starting with the lettuce.
  2. In a mason jar or any clean jar with a lid, add all dressing ingredients and shake, shake, shake.
  3. Either plate up salad on two separate plates and drizzle dressing or pour desired amount over salad and toss. ENJOY!  

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