Crispy Chickpea and Vegan Feta Salad

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Adjust Servings:
Crispy Chickpeas
230 g. Cooked Chickpeas canned or home cooked
1 tsp. Ground Cumin
1/2 tsp. Smoked sweet paprika
Salt and Pepper
1/2 tsp. Olive oil optional
200 g. Romaine Lettuce
10 Cherry Tomatoes
200 g. (2 medium) Cucumber
100 g. Red Cabbage
200 g. Vegan Greek Cheese Alternative
1/2 medium Red Onion
of 1 lemon Lemon juice
1 tsp. Maple syrup
1 pressed/diced Garlic cloves
3-4 springs Fresh dill

Crispy Chickpea and Vegan Feta Salad



    • Crispy Chickpeas

    • Salad

    • Dressing



    This crispy chickpea and vegan Feta salad brings me summer vibes every time I make it at any time of the year! It is so fresh, perfectly salty and sweet, rich, and full of nutrients and vitamins! I decided to combine the fresh organic greens, crispy and aromatic roasted chickpeas, and soft, tender, and perfectly salty vegan Soyanada Greek cheese alternative to make a perfectly balanced salad. This crispy chickpea and vegan Feta salad is vegan, gluten-free, and oil-free! Only fresh and natural ingredients.

    Crispy Chickpeas

    These crispy chickpeas add a great deal of a crunch and flavour along with protein to this salad. Apart from that, you can make them in big batches and eat as a snack, which my 3-year old loves to do. To make these crispy chickpeas you would need to rinse canned or home-cooked chickpeas, then dry them on a cotton towel and rub a little bit to get rid of the outer skin which often falls out. Afterwards, just add a drop of oil (optionally) and your favourite spices and roast in the oven for 30 minutes. Very simple, but delicious way to add chickpeas in your daily meals.

    Vegan Greek Cheese (Feta)

    When I just moved to Switzerland I discovered Soyana brand, which makes local high quality Swiss vegan products such as vegan cheese, tempeh, bread spreads, and many more. So far this Greek Vegan Cheese Alternative is the best I found on the swiss and german markets not only tastewise, but also nutritionally because it is unpasteurized and fermented, which means that all the nutrients have been preserved. If you don’t have access to Soyana products, you can try adding another greek or feta cheese alternatives which you can find in your local grocery stores. I highly recommend avoiding unhealthy ingredients such as refined vegetable oils, preservatives, artificial colourings and high sugar and sodium content. The vegan cheese that I used retains its shape and I easily could cut it into cubes for the salad.


    As main greens for this crispy chickpea and vegan Feta salad, I have used mini Romain Lettuce because I love how crunchy it is, it is also healthy and you can easily wash it and chop it up in a minute! additionally, I added cherry tomatoes for extra sweetness, cucumbers, red cabbage for as a great antioxidant and vitamin C, and red onions as well. You can add any of your favourite greens or fresh vegetables and customize this salad according to your taste.

    Perfect Dressing

    To emphasize the freshness of this salad and add an extra flavour, I went with a simple oil-free dressing, which consists of lemon juice, maple syrup,  dill and garlic. A balance between sweet, sour and pungent flavours makes it a perfect dressing for this salad.


    If you are interested in the other vegan, healthy, and easy vegan gluten-free salad recipes, check out this Delicious Quinoa Salad with Vegetables and Beans

    Please share, like, and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

    Thank you,


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    Crispy Chickpeas

    1. Preheat the oven at 200 C;
    2. Rince the cooked chickpeas under cold water;
    3. Place them onto a kitchen towel and rub a little to dry them and remove the outer skins which usually fall out to;
    4. Place the dried chickpeas into a bowl and add spices and a teaspoon of olive oil (optional);
    5. Spread the chickpeas out in a parchment paper on a baking tray and roast in the oven for 30 minutes or until golden and crispy, watch out for them for the last 5 minutes to not overdry.


    Lemon-Garlic Dressing

    1. Squeeze lemon juice into a small bowl;
    2. Finely chop the dill, remove the stems, add to the lemon juice;
    3. Press garlic through a garlic press or finely chop and add to the bowl along with maple syrup and mix it all up;



    1. Wash and chop up the lettuce, tomatoes, cucumbers, and red onion and add to a bowl;
    2. Cut the vegan Greek cheese into cubes and add to the greens;
    3. Add cooled crispy chickpeas and finish off with the dressing!


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