A basic salad consisting of chickpeas, bright veggies, olives, herbs, feta cheese, and a light lemon dressing. This salad is an excellent lunch, party starter, or side dish for any meal.
Greek chickpea salad served in a bowl with serving implements.
Chickpea salads are my favorite salads. Easy Chickpea Salad, Chickpea, Avocado, Feta Salad, Fall Chickpea Salad, and Roasted Cauliflower Chickpea Salad are some of my favorites.
Also, I adore this Greek chickpea salad because Greek flavors are invariably delicious. If you enjoy my Greek Quinoa Salad and Greek Tortellini Salad, I am confident that you will also enjoy this dish.
The salad is EXTREMELY easy to prepare, which makes me enjoy it even more. It can be served as an appetizer with a pita, a side dish, or even a quick meal, and can be prepared in less than fifteen minutes.
The salad has REFRESHING tastes and is vibrant, satiating, and tasty!
Salad Ingredients
Greek salads are the BEST and are made with simple ingredients.
- Chickpeas– also known as garbanzo beans. I use canned chickpeas to keep the salad super simple, just rinse and drain before using.
- Grape tomatoes– cut the tomatoes in half. If you want to use larger tomatoes, you can, just remove the seeds and chop them up.
- Cucumber– I use an English cucumber. The skin is thinner than a slicing cucumber and doesn’t need to be peeled.
- Red bell pepper– red peppers are sweet and add a nice crunch.
- Kalamata olives– make sure you buy pitted olives.
- Red onion– for flavor and color.
- Feta cheese– creamy, salty, and so good! If you need the salad to be vegan or dairy-free, you can leave it out the cheese.
- Herbs– fresh parsley and dill, so fresh!
Simple Dressing
Homemade dressing is always best and this one can be whisked up in just a few minutes.
- Olive oil
- Red wine vinegar
- Lemon juice
- Honey
- Garlic
- Dijon mustard
- Oregano
How to Make Greek Chickpea Salad
Combine chickpeas, tomatoes, cucumber, bell pepper, olives, red onion, feta cheese, dill, and parsley in a large bowl. Salt and pepper are used as seasonings.
In a small bowl, whisk together the ingredients to make the dressing. season to taste with salt and pepper.
Drizzle salad with dressing and mix thoroughly. If necessary, add additional salt and pepper to taste.
Serve immediately or refrigerate for one hour to allow the flavors to marinate.
Serving Suggestions
- I like to eat it with pita chips or pita bread. A delicious snack or appetizer!
- Serve on a bed of your preferred greens.
- Serve with chicken, fish, shrimp, or steak that has been grilled.
- Make a sandwich out of it using a pita pocket.
- Serve with couscous, quinoa, or pasta!
How to Store
Refrigerate leftovers in an airtight jar for up to three days.
If you wish to meal prep this salad, I recommend chopping the vegetables and storing them in separate containers until the salad is ready to be assembled.
Additionally, the dressing can be made in advance. It can be refrigerated for up to one week. Whisk thoroughly before using.
Ingredients
For the Salad:
- 15 ounces chickpeas, rinsed and drained
- 2 cups grape tomatoes, halved
- 1 English cucumber, chopped
- 1 red bell pepper, chopped
- 3/4 cup pitted kalamata olives, halved
- 1/3 cup chopped red onion
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Kosher salt and black pepper, to taste
For the dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
Instructions
Combine chickpeas, tomatoes, cucumber, bell pepper, olives, red onion, feta cheese, dill, and parsley in a large bowl. Salt and pepper are used as seasonings.
In a small bowl, combine olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano to prepare the dressing. season to taste with salt and pepper.
Drizzle salad with dressing and mix thoroughly. If necessary, add additional salt and pepper to taste. Serve immediately or refrigerate for one hour to allow the flavors to marinate.
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