Chickpea and Feta Salad with Apple Cider Vinegar & Olive Oil

5 from 6 votes
Total Time 4 hrs 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 306 kcal


  • 450 g Dried chickpeas
  • 2 Red Onion
  • 4 Garlic cloves
  • 100 Milliliters Olive oil
  • 100 Milliliters Apple Cider Vinegar
  • 50 Milliliters Broth
  • 1 bunch Fresh smooth parsley
  • 1 bunch Mint
  • 250 g Feta
  • 2 Spring onions fresh
  • Sea salt
  • Freshly ground pepper
  • Olive oil


  • Soak the chickpeas in plenty of cold water overnight. Drain the chickpeas and bring to the boil with fresh water. Cook over medium heat for about 1-5 hours.
  • Drain and cool in the pot without a lid and allow to evaporate. Peel onions and garlic and finely chop both.
  • Heat the olive oil in a saucepan and sauté the onions and garlic for about 5-7 minutes over a low heat. Pour in the vinegar and broth and let it boil down over high heat.
  • Pour the hot marinade over the chickpeas and allow to cool. Rinse the herbs, shake dry and roughly chop the leaves. Crumble the feta cheese into small pieces.
  • Clean the spring onions, rinse and then cut into fine rings. Mix together the marinated chickpeas and the remaining ingredients and season well with salt, pepper and olive oil.
  • Tip 6: let it sit for at least 3 hours!


Serving: 100gCalories: 306kcalCarbohydrates: 20.6gProtein: 12.8gFat: 18.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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