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This Greek-Style Chickpea Salad is easy to make with classic Mediterranean flavors. Loaded with fresh veggies and good for ingredients, this chickpea salad recipe makes for the best side dish recipe to accompany any meal on your dinner table.
This light and tangy chickpea salad recipe is made with fresh veggies, chickpeas, and heart-healthy ingredients. This vegetarian salad dish can be made vegan by using dairy-free crumbled cheese or skipping the cheese entirely. It is perfect as a light lunch, a vegetarian side dish to add to your dinner table, or to take to potlucks. They work great for those who meal prep as well. Made from scratch with fresh veggies and tossed in with a tangy homemade Greek dressing. This Greek Chickpea salad recipe will be your go-to salad all year long.
Why you will love this easy chickpea salad
- Easy to make: This chickpea salad will take 15 to 20 minutes tops. All you need to do is chop the veggies, add to a bowl, and toss with your homemade Greek dressing.
- Healthy: Loaded with heart healthy ingredients, protein, and fiber. This salad is just so nutritious in all the good ways.
- Versatile: Take it to potlucks, serve as a side dish or light lunch, and great for meal prepping.
Ingredients you will need
Here are the ingredients you will need to have on hand or grab to make this Greek Chicken Salad. Full measurements are listed further down below.
For the homemade Greek dressing:
extra virgin olive oil
red wine vinegar
garlic cloves
dried oregano
salt and pepper
For the Salad:
cucumber
cherry tomatoes
yellow or orange bell pepper
red onion
can of chickpeas
pitted kalamata olives
resh parsley
crumbles feta cheese
How to make Greek Chickpea Salad from scratch
In a small jar add all dressing ingredients and shake vigorously to emulsify.
Prep all the veggies and add them to a large salad bowl together with the chickpeas and feta cheese.
Drizzle with the dressing and toss to combine. Serve and enjoy!
Recipe notes, tips, and substitutes
- Use fresh veggies for the best flavors. Using dried parsley won’t be ideal.
- Great make-ahead recipe. It is ok to mix the dressing in and store it in the fridge a few hours ahead. The dressing will soak in nicely and taste even better.
- Serve the salad cold. Make an hour ahead if possible and store in the fridge.
- Use avocado oil in place of olive oil if preferred.
- You may use vine-ripe tomatoes chopped into smaller pieces. But we prefer cherry or grape tomatoes because they have a hint of sweetness to them.
- Store in a container in the fridge for up to 5 days.
Frequently asked questions
Chickpeas serve as a good source of protein for those who are on a vegan and vegetarian diet. They are rich in nutrients, vitamins, minerals, and fiber. Chickpeas are good to add to a salad for added nutrients, improving digestion, and managing your weight.
This Greek-style chickpea salad lasts up to 5 days in the fridge when stored in a tightly seals container. It is best served cold and no need to reheat.
It may come as a surprise to you but canned chickpeas are already cooked and not raw. So yes you can eat chickpea right of the can. All you have to do is rinse and top use over salads or add to whatever it is you plan on using it in.
Traditional Greek salad dressing is essentially made of the following: oil (olive oil), red wine vinegar, minced garlic, dijon mustard, oregano, salt, and pepper. For this Greek chickpea salad recipe, we decided not to add the mustard.
What goes with chickpea salad
- Chicken: Any type of chicken will work. Whether you choose to serve it with rotisserie chicken, grilled chicken, or skillet chicken. Try it with these Cilantro lime chicken bites, chicken Francese, or these Lemon garlic marinated chicken.
- Salmon: Salmon would work great with this Chickpea salad recipe. Try it with this Lemon garlic salmon or this Cripsy baked salmon
- Shrimp: If you prefer shrimp over salmon and chicken, try it with this lemon garlic shrimp recipe or this cripsy baked coconut shrimp.
- Burgers: Chickpea salad works great as a side dish with burgers. Try our Vegan Black bean burger, or this spinach and feta turkey burger.
Other easy salad recipes to try
- Roasted Beet Salad
- Chickpea Quinoa Salad
- Tuna Macaroni Salad
- Strawberry Spinach Salad
- Butternut Squash salad
- Black Bean Quinoa Tabbouleh Salad
- Cucumber Tomato Salad
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Greek Chickpea Salad
Ingredients
For the dressing:
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1-2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
For the salad:
- 1 large cucumber, halved lengthways, seeded and sliced
- 12 oz cherry tomatoes, halved
- 1 yellow or orange bell pepper, deseeded and diced
- ½ red onion, thinly sliced
- 14 oz chickpeas, one can, rinsed and drained
- 10 oz pitted Kalamata olives
- A bunch of parsley, finely chopped
- 3.5 oz feta cheese, crumbled
Instructions
- In a small jar add all dressing ingredients and shake vigorously to emulsify.
- Prep all the veggies and add them to a large salad bowl together with the chickpeas and feta cheese.
- Drizzle with the dressing and toss to combine.
- Enjoy!
Notes
- Use fresh veggies for the best flavors. Using dried parsley won’t be ideal.
- Great make-ahead recipe. It is ok to mix the dressing in and store it in the fridge a few hours ahead. The dressing will soak in nicely and taste even better.
- Serve the salad cold. Make an hour ahead if possible and store in the fridge.
- Use avocado oil in place of olive oil if preferred.
- You may use vine-ripe tomatoes chopped into smaller pieces. But we prefer cherry or grape tomatoes because they have a hint of sweetness to them.
- Store in a container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like this salad recipe. Tqq