Greek Chickpea Salad
Published on August 31, 2022
Quick Summary
Greek Chickpea Salad- a simple salad made with chickpeas, colorful vegetables, olives, herbs, feta cheese, and a light lemon dressing. This salad makes a great quick and easy lunch, party appetizer, or side dish to any meal.
Chickpea salads are my favorite salads. A few of my go-to’s include: Easy Chickpea Salad, Chickpea, Avocado, & Feta Salad, Fall Chickpea Salad, and Roasted Cauliflower Chickpea Salad.
I also REALLY love this Greek Chickpea Salad because Greek flavors are always SO good. If you like my Greek Quinoa Salad and Greek Tortellini Salad, I know you will love this one too.
The salad is SUPER simple to make which makes me love it even more. It only takes about 15 minutes to make and can be served as an appetizer with pita, a side dish, or even a quick lunch.
The flavors are FRESH and the salad is colorful, satisfying, and delicious!
Salad Ingredients
Greek salads are the BEST and 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
- In a large bowl, combine the chickpeas, tomatoes, cucumber, bell pepper, olives, red onion, feta cheese, dill, and parsley. Season with salt and pepper.
- To make the dressing, whisk together the ingredients in a small bowl. Season with salt and pepper, to taste.
- Drizzle the salad with dressing and toss to combine. Taste and season with additional salt and pepper, if necessary.
- Serve immediately or place the salad in refrigerator for 1 hour so the flavors can marinate.
Serving Suggestions
- I like to eat it the salad with pita chips or pita bread. Makes a great snack or appetizer!
- Serve it over a bed of your favorite greens.
- Serve with grilled chicken, fish, or shrimp, or steak.
- Stuff it in a pita pocket and make a sandwich.
- Serve with pasta, quinoa, or couscous!
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you want to meal prep this salad, I recommend cutting up the veggies and storing them in separate containers until you are ready to assemble the salad.
You can also make the dressing in advance. It will keep in the fridge for up to 1 week. Whisk well before using.
More Chickpea Salad Recipes
- Easy Chickpea Salad
- Chickpea, Avocado, & Feta Salad
- Fall Chickpea Salad
- Roasted Cauliflower Chickpea Salad
- Chipotle Chickpea Corn Salad
Greek Chickpea Salad
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
- In a large bowl, combine the chickpeas, tomatoes, cucumber, bell pepper, olives, red onion, feta cheese, dill, and parsley. Season with salt and pepper.
- To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
- Drizzle the salad with dressing and toss to combine. Taste and season with additional salt and pepper, if necessary. Serve immediately or place the salad in refrigerator for 1 hour so the flavors can marinate.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
This sounds delicious! BUT, measurements for the dressing ingredients would be nice to know.
Look at the recipe card at the bottom of the post:)
This salad was delicious. Pungent, healthy and perfect timing with ripe tomatoes. My husband and I ate it two days in a row. I’ll make it again soon. Thanks for your hard work.
Even better with ripe tomatoes! Glad you loved it!
Incredibly tasty. Thank you for putting caloric info. And serving size.
Have you ever added lettuce to the salad?
Thanks!
Yes, you can!
I’m surprised you call these recipes when you don’t give any measurements for the ingredients.
You need to look at recipe at bottom of post for actual info on amounts of each ingredient
Have made this so many times. A hit at a recent picnic and everyone wanted the recipe and had so many compliments! It keeps really well for a couple of days in the fridge too.