Greek Chickpea Salad

By Rena |

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.

top view greek style chickpea salad in a clear bowl

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.
top view chickpea salad in a bowl with wooden spoon in it

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

ingredients to make greek chickpea salad

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!

chopped tomatoes, bell peppers and cucumbers on a platter
chickpeas in a bowl with sliced kalamata olives

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.
top view veggies salad with chickpea in a clear bowl

Frequently asked questions

Are chickpeas healthy?

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.

How long does chickpea salad last?

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.

Can you eat canned chickpeas raw?

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.

What is Greek Salad dressing made of?

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.

top view wooden spoon in chickpea salad bowl

What goes with chickpea salad

top view chickpea salad in a bowl

Other easy salad recipes to try

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

top view greek style chickpea salad in a clear bowl

Greek Chickpea Salad

Easy to make chickpea salad, loaded with fresh veggies and toss in with a homemade Greek dressing. Ready in just 15 minutes.
No ratings yet
Print Pin Rate
Course: Salad, Side Dish
Cuisine: Greek
Diet: Low Fat
Prep Time: 15 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 15 minutes
Servings: 6
Calories: 278kcal
Author: Rena

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

Calories: 278kcal | Carbohydrates: 17g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 1306mg | Potassium: 378mg | Fiber: 6g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 52mg | Calcium: 154mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Leave A Reply

Recipe Rating




top view of 4 stuffed chicken breast in a gray skillet

free email bonus

5 Secrets to
Eating Healthier in 2021 

Tips, ideas & recipes to help you look & feel your best