Greek Chickpea Salad

Greek Chickpea Salad

Looking for a dish that’s light, refreshing, and packed with bold flavors? This Greek Chickpea Salad is your ticket to flavor town without breaking a sweat.

It’s the perfect mix of crunchy veggies, creamy chickpeas, and tangy dressing—all tossed together in minutes.

Whether you’re meal prepping or whipping up something quick for lunch, this salad will have everyone asking for seconds.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Veggies
Start by chopping your fresh vegetables—cucumbers, tomatoes, red onion, and bell peppers. Aim for bite-sized pieces so every forkful is perfectly balanced. A sharp knife and steady hand are key here; think of it as giving your salad its personality!

Step 2: Add the Protein Powerhouse
Rinse and drain a can of chickpeas thoroughly (no one likes soggy beans). Toss them into the bowl with your chopped veggies. These little guys bring not only protein but also a satisfying texture contrast to the crisp produce.

Step 3: Whip Up the Dressing
In a small jar or bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. If you want to get fancy, add a splash of red wine vinegar for extra zing. Taste-test—it should make your taste buds do a happy dance!

Step 4: Combine Everything
Pour the dressing over the salad and toss gently until everything is evenly coated. Be careful not to squish those delicate veggies! Top it off with crumbled feta cheese and a sprinkle of Kalamata olives for that authentic Greek flair.

Step 5: Let It Rest
For maximum flavor infusion, let the salad chill in the fridge for at least 15-20 minutes before serving. This allows all the ingredients to mingle and become best friends. Serve cold or at room temperature for ultimate enjoyment!

Pro Tips

• Chill Time Matters: Allowing the salad to sit before serving enhances the flavors. Patience pays off!
• Customize It: Swap out veggies based on what’s in season or what you already have on hand. Zucchini or avocado works beautifully too.
• Double the Dressing: Make extra dressing and store it in the fridge for future salads. Trust me, you’ll thank yourself later.
• Use Fresh Herbs: Adding a handful of fresh parsley or dill elevates the dish even further.
• Go Low Sodium: Opt for low-sodium canned chickpeas if you’re watching your salt intake.

Storage

• Refrigerate Properly: Store leftovers in an airtight container in the fridge for up to 3 days.
• Keep Ingredients Separate: If prepping ahead, keep the dressing separate until ready to serve to avoid sogginess.
• Freeze Smartly: While the full salad doesn’t freeze well, plain chickpeas can be frozen for future use.

Print Recipe

Greek Chickpea Salad

Cooking Method: No-cook Cuisine: Mediterranean Magic Courses: Quick & Easy Meals, Side Dishes

Difficulty: Beginner Prep Time 15 mins Rest Time 15 mins Total Time 30 mins

Servings: 4 Calories: 250

Best Season: Suitable throughout the year

Dietary:

Gluten Free Vegetarian

Description

This Greek Chickpea Salad combines vibrant Mediterranean flavors with wholesome ingredients for a healthy and delicious meal. Perfect for picnics, potlucks, or just a weekday lunch, it’s easy to whip up and always a crowd-pleaser.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• ¹⁄₂ red onion, finely chopped
• 1 red bell pepper, diced
• ¹⁄₂ cup Kalamata olives, sliced
• ¹⁄₂ cup crumbled feta cheese (optional for vegan version)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional garnish: Fresh parsley or dill

Instructions

1. Begin by washing and prepping your vegetables. Dice the cucumber, halve the cherry tomatoes, chop the red onion, and dice the bell pepper. Place them in a large mixing bowl.
2. Rinse the chickpeas under cold water to remove excess starch. Drain well and add them to the bowl with the veggies.
3. In a small jar or bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk vigorously until emulsified. Adjust seasoning to taste.
4. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Avoid overmixing to prevent bruising the veggies.
5. Sprinkle the crumbled feta cheese and sliced Kalamata olives on top. For a finishing touch, garnish with fresh herbs like parsley or dill.
6. Cover the salad and refrigerate for 15-20 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 3g5%

Total Carbohydrate 22g8%

Dietary Fiber 6g24%

Sugars 4g

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Vegan Option: Omit the feta cheese or use a plant-based alternative.
• Gluten-Free: This recipe is naturally gluten-free. Double-check labels on canned goods to ensure they’re certified GF.
• Meal Prep Friendly: Prepare the salad base and dressing separately, then assemble when ready to eat.
• Spice It Up: Add a pinch of red pepper flakes for a spicy kick.
• Kid-Friendly: Skip the raw onion if kiddos aren’t fans; substitute with mild green onions instead.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Greek, Chickpea, Salad, Healthy, Easy, Vegan Option