No Chop Chickpea & Roasted Red Pepper Feta Salad
- 22 May, 2026
- Posted by: Terrapin Ridge Farms
A simple, extremely versatile 5-minute salad perfect for dumping together and taking to work. Creamy roasted red pepper dip does the heavy lifting on flavor, so there's barely any prep — just toss, taste, and go.
No Chop Chickpea & Roasted Red Pepper Feta Salad
Rated 5.0 stars by 1 users
A simple, extremely versatile 5-minute salad perfect for dumping together and taking to work. Creamy roasted red pepper dip does the heavy lifting on flavor, so there's barely any prep — just toss, taste, and go.
Author:Terrapin Ridge Farms
Ingredients
2 15.5-oz cans chickpeas, drained and rinsed (no salt added is best)
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0.5 cups Terrapin Ridge Farms Roasted Red Pepper & Feta Dip
0.5 cups capers (non-pareil), drained (optional)
0.5 cups fresh parsley leaves, torn
4 tablespoons olive oil, plus more to taste
4 tablespoons red wine vinegar, plus more to taste
1 teaspoons salt, plus more to taste
1 teaspoons freshly cracked black pepper, plus more to taste
0.8 cups crumbled feta or Cotija cheese
4 cups arugula
Directions
Drain and dry the chickpeas: Drain and rinse 2 15.5-oz cans chickpeas, drained and rinsed (no salt added is best). Give them a quick pat dry with a paper towel — this helps the dressing cling to them instead of getting watered down.
Toss the base: In a large bowl, combine the chickpeas, 0.5 cups Terrapin Ridge Farms Roasted Red Pepper & Feta Dip, 0.5 cups capers (non-pareil), drained (optional), and 0.5 cups fresh parsley leaves, torn. Add 4 tablespoons olive oil, plus more to taste and 4 tablespoons red wine vinegar, plus more to taste and toss everything together until the chickpeas are well coated.
Season: Add 1 teaspoons salt, plus more to taste and 1 teaspoons freshly cracked black pepper, plus more to taste. Taste and adjust — add a splash more vinegar for brightness, more oil for richness, or more salt as needed.
Add the greens and cheese: Fold in 4 cups arugula and top with 0.8 cups crumbled feta or Cotija cheese. If packing for work, keep the arugula separate and toss just before eating so it stays fresh and doesn't wilt.
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