Zucchini, Chickpea and Tomato Salad

By Yossy Arefi

Updated July 28, 2026

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 1
Ready In
25 min
Rating
5(622)
Comments
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Crunchy zucchini, juicy tomatoes, creamy chickpeas and salty feta give this salad a satisfying combination of flavors and textures. The zucchini is raw, but diced small enough to gently soften in the simple dressing of lemon, olive oil and fresh mint. The salad can be assembled far ahead of time, but wait to dress it until you are ready to serve — this prevents the veggies from getting soggy. Serve it as a side to any meal, stuffed into a pita, or even scooped up with crunchy pita chips.

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Ingredients

Yield:4 to 6 servings

  • 2 cups halved cherry or grape tomatoes (about 11 ounces total)

  • 1 ½ cups small-diced zucchini (from 1 medium zucchini)

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • ½ cup thinly sliced fresh mint leaves

  • 1 lemon, zested and juiced

  • ¼ cup olive oil

  • 1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste

  • ¼ teaspoon black pepper, plus more to taste

  • 1 cup crumbled feta

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

22 grams carbs; 22 milligrams cholesterol; 268 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 6 grams fiber; 502 milligrams sodium; 10 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add tomatoes, zucchini, chickpeas, mint, lemon zest and juice, olive oil, salt and pepper to a large bowl and toss to combine. Let salad marinate for 10 minutes. 

  2. Step 2

    Before serving, taste and add more salt and pepper if desired. Sprinkle the feta over the top and serve immediately.

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Ratings

5 out of 5
622 user ratings
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Comments

Mark L.

By coincidence I just had a chickpea, tomato and cucumber salad for lunch, but with fresh oregano and rosemary, and a few oil cured olives, in about these quantities. One serving in my case. Next time I will try it as described. Have had very similar salads before with the addition of oil cured tuna or sardines instead of feta. Lightly mashing some of the chickpeas helps them absorb the dressing and juices. Super easy, healthy and quick to make in all its variations.

Beth

Absolutely delicious. I will add the feta just before serving. I think this salad would work by adding tuna. This is a great way to use my garden bounty.

nandini

made as instructed and added red chili flake, served with pita yummmm

Deirdre

Love how simple yet filling this is. I replaced the feta with ricotta salata because they’re similar and I prefer it slightly (also because Whole Foods feta blocks are too big and I prefer not to buy pre-crumbled).

Lauren LG

I’ve started making this as a regular lunch meal with garden produce and it’s delicious. I usually sub chopped fresh green beans for the garbanzos, and it’s a great way to use all up my late summer veggies!

JB

With the addition of 15 oz of cannellini beans, I made this otherwise as written a few days ago for four friends plus self. A big hit! Sodium worries mentioned elsewhere are nugatory when this joyful salad is shared among five. Also, at an Italian-themed dinner, the colors of the Italian flag that peeked out from it added a pleasurable fillip.

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