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    Home » MAINS

    Warm Chickpea Feta Salad with Fire Roasted Tomatoes

    Modified: May 12, 2025 by Susan Pridmore · This post may contain affiliate links · 12 Comments

    This easy chickpea feta salad is the perfect weeknight dinner that's ready in around 20 minutes. It stars protein-packed chickpeas tossed in spices, and features cherry tomatoes and slabs of feta cheese roasted under the broiler, and briny olives.

    This delicious salad can be served as a vegetarian main dish or a great side dish for the meat eaters at the table.

    Jump to Recipe
    Warm roasted chickpea feta salad with olives, fire roasted tomatoes and arugula on a baking sheet ready to be served.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 📝 Instructions Overview
    • 🎯 Why This Recipe Works
    • ⏰ Tips to Simplify and Save Time
    • 💡Ideas for Possible Variations
    • 🥬 Make it Vegan
    • Warm Chickpea Feta Salad with Fire Roasted Tomatoes

    Hearty chickpeas make some of the best dinner, IMO. If I have a stash of cooked chickpeas in the refrigerator or freezer, or a can of chickpeas in my pantry, I'm seriously only minutes away from sitting down to a great dinner.

    This chickpea curry with sweet potatoes is a perfect example. Or this pan-fried chickpea salad with curried yogurt. And if I want to keep it super simple, I can whip up a chickpea avocado toast or this 15-Minute Mediterranean vegan chickpea salad with arugula.

    ❤️ Why you'll love this recipe

    • This easy chickpea salad is a sheet pan dinner, so there's minimal clean up.
    • Super easy and fast meal prep.
    • If you're using canned chickpeas, or you've already cooked them from dried, this dinner is ready in around 20 minutes.
    • Flavor packed.
    • High in fiber to make you feel full longer.

    Ingredients for making warm chickpea feta salad, with labels.

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.

    For the all of the ingredients, measurements and directions for making this chickpea feta salad, go to the Recipe Card at the bottom of this post.

    • Cherry tomatoes - I do not recommend grape tomatoes in this recipe, as they don't hold up as well under the broiler for the fire roasting. But you can substitute 2 - 3 large tomatoes sliced into ¾" thick slabs.
    • Chickpeas (garbanzo beans) - either canned or freshly cooked chickpeas from dried using the stove, slow cooker or Instant Pot.
    • Ground cumin
    • Smoked paprika - my favorite is Pimenton de la Vera. You can find it in the spice racks of most grocery stores.
    • Feta cheese - purchase in a block, not already crumbled, if possible. I prefer a goat and sheep feta cheese.
    • Arugula - or other peppery kind of leafy greens is best in this recipe. Some stores may carry mazuna, a type of early mustard green, which is great in this salad too.
    • Olives - a combination of green olives and kalamata olives is ideal. Or you can choose just one type of olive.
    • Sherry wine vinegar - you can substitute red wine vinegar, but sherry wined vinegar is much better in this recipe.

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Sheet pan

    Four process steps for making chickpea feta salad with fire roasted tomatoes.

    📝 Instructions Overview

    Detailed instructions for making this warm chickpea feta salad recipe are in the recipe card below, but here's an overview!

    Step 1

    Cook the chickpeas. You can use canned chickpeas, but if you want to cook your own from dried, do this first. This post outlines four ways to cook chickpeas from dried, and shared tips for success.

    Step 2

    Fire roast the tomatoes. Fire roast the tomatoes. It's so easy to make your own fire roasted tomatoes, and I recommend using cherry tomatoes for this recipe. If you want to use large tomatoes, slice 2 - 3 tomatoes into ¾" slices, lightly oil, salt and pepper, and fire roast under the broiler.

    Step 3

    Roast the chickpeas and feta. Add the cooked chickpeas to the baking sheet with the fire roasted tomatoes, and tuck in the little slabs of feta cheese. Slide under the broiler until the chickpeas are lightly toasted and the feta cheese is soft and toasted on its edges.

    Step 4

    Finish. Add the olives, arugula, and sherry wine vinegar. Lightly toss. I typically do this right on the sheet pan, or you can add everything to a large bowl and toss it in there. Keeping everything on the sheet pan keeps the feta, tomatoes and chickpeas warm.

    Step 5

    Serve. I usually serve this from the sheet pan, so that the salad is kept warm, and serve with torn pieces of na'an bread or pita bread.

    Warm chickpea feta salad with charred tomatoes and na'an in a bowl.

    🎯 Why This Recipe Works

    The combination of flavors is unbeatable:

    • The fire-roasted tomatoes add a savory charred flavor to the dish.
    • Feta cheese adds a salty flavor, along with the briny olives.
    • Arugula adds a peppery flavor.
    • Sherry wine vinegar brings in a little acid.

    ⏰ Tips to Simplify and Save Time

    • Use canned chickpeas to save time. I prefer to cook my own from dried, but I always have a couple of cans of chickpeas (garbanzo beans) in my pantry for last minute dinners like this.

    💡Ideas for Possible Variations

    • Add red onion, or better yet, pickled red onion.
    • Feta cheese is particularly good in this dish because of it's briny salty flavor. Halloumi is another cheese that would go well, and hold up well under the broiler. But if you prefer, add some Pecorino or Manchego cheese, both of which are cheeses made from sheep's milk. As a final cheese option, add goat cheese in place of the feta.
    • Add fresh herbs such as fresh oregano, flat parsley, fresh basil or fresh mint.
    • Roast, peel and seed one - two large red bell peppers and add to the mix with olives and arugula.
    • Sprinkle on some red pepper flakes for a little heat.

    🥬 Make it Vegan

    • Use a vegan feta-style cheese.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

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    Warm roasted chickpea feta salad with olives, fire roasted tomatoes and arugula on a baking sheet ready to be served.
    4.86 from 27 votes

    Warm Chickpea Feta Salad with Fire Roasted Tomatoes

    This easy chickpea feta salad is the perfect weeknight dinner that's ready in around 20 minutes. It stars protein-packed chickpeas tossed in spices, and features cherry tomatoes and slabs of feta cheese roasted under the broiler, and briny olives.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Vegetarian Main Dish, Vegetarian Side Dish
    Cuisine: Mediterranean
    Keyword: chickpea feta salad
    Servings: 4
    Calories: 611.4kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Equipment

    • baking sheet

    Ingredients

    • 2 cups cherry tomatoes left whole
    • 3 tablespoons extra virgin olive oil
    • 2 15.5 ounce cans of chickpeas (3 cups freshly cooked chickpeas)
    • 1 ½ teaspoons kosher salt or 1 teaspoon sea salt
    • 1 teaspoon ground cumin
    • ½ teaspoon smoked paprika (see Ingredients Notes in the post)
    • 6 ounces feta cheese, cut into ½"-thick slabs (see Ingredients Notes in the post)
    • 4 cups fresh arugula
    • ½ cup pitted green olives and kalamata olives
    • 2 tablspoons sherry wine vinegar or to taste

    Instructions

    • Cook up dried chickpeas if you prefer to use freshly cooked chickpeas instead of canned. I have a great post on ways to cook chickpeas here.
    • Turn on the broiler in your oven, and line a baking sheet with parchment paper. Spread the cherry tomatoes on the baking sheet and drizzle with a very small amount of olive oil, approximately 1 tablespoon.
      Slide under the broiler until they begin to char, about 5 - 6 minutes.
    • Toss the chickpeas in a large bowl with the remaining olive oil, salt, cumin and smoked paprika. Spread on the baking sheet around the fire roasted tomatoes.
      Tuck the slabs of feta cheese into the chickpeas and tomatoes.
      Slide under the broiler until the chickpeas and feta slabs are light toasted and the feta cheese is soft, about 7 - 10 minutes.
    • Using the same large bowl you used for add the spices to the chickpeas, toss the arugula with the olives to pick up any remaining oil and spices in the bowl.
    • When the roasting is done, remove the pan from the oven, but keep the chickpeas and feta warm by leaving them on the pan until ready to toss the salad.
      Note: You can also serve this chickpea feta salad at room temperature, but it's best slightly warm.
      When ready to serve, add everything to the large bowl to lightly toss. Serve with additional olive oil and sherry wine vinegar, and torn pieces of na'an or pita bread.

    Nutrition

    Calories: 611.4kcal | Carbohydrates: 66.6g | Protein: 27g | Fat: 28.3g | Saturated Fat: 8.1g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 12.9g | Cholesterol: 37.8mg | Sodium: 1650.3mg | Potassium: 924.1mg | Fiber: 18.2g | Sugar: 12.9g | Vitamin A: 1273.5IU | Vitamin C: 22.9mg | Calcium: 372.2mg | Iron: 8mg
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Tristin

      September 19, 2023 at 2:43 pm

      5 stars
      This salad was a lifesaver when I had nothing to make for dinner! I happened to have everything I needed to make this salad, made a great, light summer dinner.

      Reply
    2. Mikayla

      September 20, 2023 at 7:52 pm

      5 stars
      The rich almost smokey flavor of the tomatoes with the nutty flavor of the chickpeas make this salad very good. It went great with warm flat bread.

      Reply
    3. silvia

      September 22, 2023 at 5:19 pm

      5 stars
      I have lots of cherry tomatoes from my garden and this recipe was perfect to used them. I served this salad along a piece of salmon and it was absolutely delicious.

      Reply
    4. Erin

      September 24, 2023 at 11:34 am

      5 stars
      I've never used smoked paprika in a salad before! This sounds so good and a great change for us. Will try soon!

      Reply
    5. LaKita

      September 24, 2023 at 5:03 pm

      5 stars
      I'm always on the hunt for new ways to use chickpeas and this recipe certainly did not disappoint. The combination of chickpeas with feta and tomatoes, so good!!

      Reply
    6. Lori | The Kitchen Whisperer

      September 24, 2023 at 5:33 pm

      5 stars
      What a great recipe that can be lunch, a side or perfect for meal prep! I made this on the grill so I could get a bit more char and smoke flavor. So SO good!!!

      Reply
    7. Cathleen

      September 24, 2023 at 6:14 pm

      5 stars
      Okay, I am obsessed with this! I am always looking for more recipes to make for Meatless Monday, and I think that I have found THE ONE to make tomorrow. Thank you so much for sharing!!

      Reply
    8. Enriqueta E Lemoine

      September 24, 2023 at 8:19 pm

      5 stars
      My kind of recipe, my kind of salad! You made my Sunday with this delicious and nutritious warm salad. Thanks for sharing!

      Reply
    9. Loreto Nardelli

      September 25, 2023 at 4:56 am

      5 stars
      What a delicious and nutritious meal this chickpea feta salad was! Loved everything about it.

      Reply
    10. Krysten

      September 25, 2023 at 10:11 am

      5 stars
      This warm chickpea feta salad with fire-roasted tomatoes recipe is my husband's favorite! The combination of flavors is perfect and the warm, creamy feta takes it to the next level. It's a must-try for anyone looking for a salad recipe that's not boring.

      Reply
    11. Toni McLean

      March 18, 2025 at 3:25 pm

      5 stars
      The chickpea and feta salad was an absolute treat. I used both feta and halloumi and added a little capsicum as well. Easy to prepare, absolutely foolproof, healthy and delicious. What's not to like!

      Reply
      • Susan Pridmore

        March 19, 2025 at 9:52 pm

        Yay!!!! I'm so happy you liked this recipe so much!! Thank you so much for letting me know!

        Reply
    4.86 from 27 votes (16 ratings without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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