This Feta and Chickpea Salad with apricots is sweet, fruity and protein packed and has all the creaminess that you know and love from feta. A really filling salad, that is great for packing up and taking to work or bulking out a BBQ. Light and fresh flavours, and easy to adapt too.
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The great thing about salads is, that you can put anything in them you like and they are normally really quick and easy to make.
This Chickpea Salad is no exception to that - it all comes together in just 5 minutes. And that includes cooking the apricots! If you are never tried fruit in a salad, then this is a great place to start.
If you are looking for more ways to use apricots, then try our Slow Cooker Moroccan Chicken or our Easy Homemade Muesli.
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Why You Will Love It
- Ready in just 5 minutes
- Good source of protein
- A good combination of sweet and savoury
- Easy to adapt
- A delicious BBQ side dish
Ingredients And Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Apricots - These add so much sweetness to the salad, and if they are ripe and juicy, then they add to the dressing too. Make sure you read our tips on choosing the perfect apricot.
- Rocket - This is what we chose for the base of our salad, however you can use any salad greens you like. Give this salad an iron boost with a mixture of spinach and kale.
- Chickpeas - The main ingredient in this salad, and what makes it filling and protein packed. Use a can to save time, or you can cook your own.
- Feta - The creaminess of the feta pairs beautifully with the creaminess of the chickpeas. You could swap the feta for a soft goats cheese.
- Olive oil - This is the base of the dressing. Try to use the best quality that you can, as you really will be able to taste the difference.
- Vinegar - We used a red wine vinegar, however you could use a white or apple cider if you prefer.
- Mustard - A little Dijon mustard adds a kick to the dressing. You could swap it for wholegrain.
Variations
The great thing about salads is that they are SO easy to adapt. Here are some other ingredients that we love to add to change up the texture and flavour:
- Cucumber
- Cherry tomatoes
- Diced red pepper
- Sun-dried tomato
- Roasted red pepper
- Pine nuts
- Sunflower seeds
- Butter beans
- Goat's cheese
- Diced avocado
- Red onion
- Fresh parsley or coriander
- Diced celery
Step By Step Instructions
One: Heat a non stick frying pan (without oil) and add the sliced apricots and cook for 30 seconds each side.
Two: Put the olive oil, vinegar, mustard and salt and pepper in a large bowl and mix well.
Three: Add the lettuce and stir. Divide the dressed leaves between 2 smaller bowls.
Four: Add the chickpeas, cooked apricots and sprinkle over the feta.
How To Choose An Apricot
Before you even get to cooking the apricot, you need to have chosen the perfect apricot. You want it to be firm, but just ripe. Basically, not really hard or squishy - somewhere in between.
You want it to be firm enough to handle being cooked and not fall to pieces, but also ripe enough so it has flavour - but the cooking will help with that.
Cutting And Pitting An Apricot
Cutting an apricot is a bit like cutting an avocado, or any stone fruit really. First you need to run a knife round the edge and then twist it open. Apricots have a natural seam, so it's best to follow that with your knife.
Once you have twisted it open, you will have two halves and the stone will have been revealed. To remove it, simply take a melon baller or a small ice cream scoop and scoop it out. You can't just stick a knife into it and wiggle it out like you can with an avocado, as the pit of an apricot is more fragile and it will fall apart.
Serving Suggestions
This salad can be a meal in itself, but it you wanted to have something else with it, then we have some ideas of what would go well with it:
Dannii's Top Tips
- You can use peaches instead of apricots.
- Replace the chickpeas with cooked beans of your choice. Cannellini or butter beans work well.
- You can top this salad with prawns (shrimp) or chicken if you wish.
- You could swap the dressing for a creamy tahini one for something a little different.
- The feta could be swapped with goat's cheese, or even shavings of Parmesan.
Frequently Asked Questions
You could use peaches instead of apricots, but we are really loving apricots at the moment and want to make the most of them before the season is out. In fact, we have a Grilled Peach Salad. Dry frying them really brings out the flavour and sweetness and it pairs perfectly with the creamy feta.
This is a delicious meat free meal, and it really isn't missing anything. However, if you were making this for someone that prefers meat in their meals, then some cooked shredded chicken works well. Why not try leftovers from our Slow Cooker Whole Chicken. Grilled salmon would also work well.
With is taking just 5 minutes to put together, there's really no point in making it ahead of time. You could always mix the salad dressing ahead and add it when you are ready to eat.
If you have leftovers of this salad, then you can store it in an air tight container in the fridge for up to 2 days. Any longer than that and it might start to get a little soggy.
More Salad Recipes
If you've tried this feta and chickpea salad, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Feta and Chickpea Salad
Ingredients
- 2 Apricot - stone taken out and sliced
- 120 g (6 cups) of Rocket (arugula)
- 240 g of Chickpeas - drained and rinsed
- 60 g (0.33 cups) of Feta - crumbled
- 2 tablespoon of Olive oil
- 2 tablespoon of Red wine vinegar
- 1 teaspoon of Dijon mustard
- 1 pinch of Sea salt and ground black pepper
Instructions
- Heat a non stick frying pan (without oil) and add 2 Apricot and cook for 30 seconds each side.
- Put 2 tbsp of Olive oil, 2 tbsp of Red wine vinegar, 1 tsp of Dijon mustard and 1 pinch of Sea salt and ground black pepper into a large bowl and mix well.
- Add 120 g of Rocket (arugula) and stir. Divide the dressed leaves between 2 smaller bowls.
- Add 240 g of Chickpeas, cooked apricots and sprinkle over 60 g of Feta.
Recipe Tips
- You can use peaches instead of apricots
- Replace the chickpeas with cooked beans of your choice. Cannellini or butter beans work well
- You can top this salad with prawns (shrimp) or chicken if you wish.
- You could swap the dressing for a creamy tahini one for something a little different.
- The feta could be swapped with goats cheese, or even shavings of Parmesan.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
María says
Lovely salad. I will try it without the feta cheese (for some reason I do not like it)
[email protected] says
I'm loving all the salad options I'm seeing at the moment Dannii, and this looks especially delicious! I've not tried this combination before with apricot added.
It's also great to be enjoying salads when our UK weather is actually salad weather too, don't you think? :-)
Ana De- Jesus says
Oh man I wish I saw your recipe before I ordered my food shop as this would have been perfect for warmer days! I love how vibrant it is x
five little doves says
This sounds like an interesting combination! I'm not a fan of apricots but I do love feta! I've been trying to eat more foods like chick peas so this would be one to try!
Rani Bruyns says
looks delicious! As I was just about to prepare my lunch for tomorrow I am going to try this! Thanks for the good timing! ;-)
Journa Ramirez says
I love to try new salad recipes and this one looks great! I know our family will love this
Joanna says
I can imagine how good this salad is, both sweet and salty in the same time. I love feta cheese and I often like to pair it with strawberries (I know, strange but a delicious combination). I think it's the same paired with the apricots.
Helen Pollard says
This is perfect for hot days - I'm going to try it this week!
Elaine @ Dishes Delish says
Your daughter sounds adorable!! Your salad looks so delicious. I love all the flavors, especially the arugula! Mmmm. Peppery and delicious!
Jagruti says
After having a feast today, I am already craving something like this, oh and I don't want to spend so much time in the kitchen too :) looks so fresh and tempting.
Rachael Styles says
This looks so amazing! I would swap out the Apricots (can't deal with them!) for peaches though! All sounds delicious!
Dahn says
what a great use of apricots, and great combination with the chickpea and feta... the sweet and savory in this salad are wonderful
Elyse Silver says
I am craving this so badly right now, naughty naughty you tempting me like that haha. I will let the hubby know about this as he loved Greek, Lebanese and well, basically this type of recipe. I may even treat him by making it as a surprise. x
Susie @ Suzlyfe says
Love the combo of flavors here! Pinging all the right notes. And of course Avery eats better than you--it is like when I am feeding Alex. He gets a gourmet, composed dish, I get something hastily thrown together that makes no sense at all.
hannah says
I'm not a fan of salads, but this one does look like an interesting combination of different things