This Greek Salad with Chickpeas is a vibrant, protein-packed twist on the classic Mediterranean favorite. Featuring crisp vegetables, briny olives, creamy feta, and hearty chickpeas, all tossed in a zesty lemon-herb vinaigrette, this salad is both satisfying and refreshing. Perfect as a light lunch, side dish, or potluck contribution, it comes together in just minutes and is sure to please any crowd.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes with minimal prep.
- Nutrient-Rich: Packed with fiber, protein, and healthy fats.
- Versatile: Great as a main dish, side, or stuffed into pita bread.
- Make-Ahead Friendly: Flavors meld beautifully when made in advance.
- Customizable: Easily adapted to suit vegan or gluten-free diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned chickpeas, rinsed and drained
- Grape or cherry tomatoes, halved
- English cucumber, chopped
- Red bell pepper, diced
- Red onion, thinly sliced
- Kalamata olives, pitted and halved
- Feta cheese, crumbled
- Fresh dill and parsley, chopped
- Olive oil
- Red wine vinegar
- Fresh lemon juice
- Honey (optional)
- Dijon mustard
- Garlic, minced
- Dried oregano
- Salt and black pepper
Directions
- Prepare the Vegetables: In a large bowl, combine the chickpeas, tomatoes, cucumber, bell pepper, red onion, and olives.
- Add Cheese and Herbs: Gently fold in the crumbled feta cheese, chopped dill, and parsley.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey (if using), Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
- Toss the Salad: Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional)
- Total Time: 45 minutes
Variations
- Vegan: Omit the feta cheese or use a plant-based alternative.
- Gluten-Free: Naturally gluten-free; just ensure all packaged ingredients are certified.
- Add Grains: Incorporate cooked quinoa or couscous for added texture and nutrition.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño.
- Different Herbs: Try fresh mint or basil for a unique flavor twist.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: Prepare the salad and dressing separately; combine just before serving to maintain freshness.
- Reheating: Not recommended, as this salad is best served cold.
FAQs
Can I use dried chickpeas instead of canned?
Yes, soak and cook dried chickpeas according to package instructions before using.
What type of cucumber is best?
English cucumbers are ideal due to their thin skin and minimal seeds.
Can I make this salad ahead of time?
Absolutely; it’s even more flavorful after the ingredients have marinated together.
Is there a substitute for red wine vinegar?
White wine vinegar or apple cider vinegar can be used as alternatives.
How can I make this salad more filling?
Add cooked grains like quinoa or serve with grilled chicken or tofu.
What can I use instead of feta cheese?
Try goat cheese, vegan feta, or omit entirely for a dairy-free version.
How long does the dressing last?
Stored separately in the refrigerator, the dressing will keep for up to a week.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Is this salad suitable for meal prep?
Yes, it’s great for meal prep; just keep the dressing separate until ready to eat.
Can I add other vegetables?
Certainly; bell peppers, artichoke hearts, or avocado make great additions.
Conclusion
This Greek Salad with Chickpeas is a delightful fusion of classic Mediterranean flavors and hearty legumes, making it both nutritious and satisfying. Whether you’re preparing a quick lunch, a side for dinner, or a dish for a gathering, this salad is sure to impress with its vibrant colors and bold flavors.
Print
Greek Salad with Chickpeas
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Bake/No Cook
- Cuisine: Mediterranean
Description
This Greek salad with chickpeas is a light, refreshing, and satisfying twist on the classic. Loaded with crunchy veggies, creamy feta (or vegan feta), and hearty chickpeas, it’s tossed in a tangy lemon-oregano dressing that brings everything together. Perfect for meal prep, lunch, or a healthy side dish.
Ingredients
For the Salad:
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1 (15 oz) can chickpeas, drained and rinsed
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1 large cucumber, diced
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1 cup cherry tomatoes, halved
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1/2 red onion, thinly sliced
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1 green bell pepper, chopped
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1/3 cup Kalamata olives, pitted and halved
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1/2 cup crumbled feta cheese (or vegan feta)
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2 tbsp chopped fresh parsley (optional)
For the Dressing:
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1/4 cup olive oil
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2 tbsp red wine vinegar
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1 tbsp lemon juice
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1 clove garlic, minced
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1 tsp dried oregano
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Salt and pepper to taste
Instructions
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Make the dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper. Set aside. -
Prep the salad:
In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, and olives. -
Toss and finish:
Pour the dressing over the salad and toss well to coat. Add crumbled feta and chopped parsley (if using), and gently mix again. -
Serve:
Chill for 10–15 minutes if time allows, then serve cold or at room temperature.
Notes
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Add avocado or quinoa for extra nutrients.
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Store leftovers in the fridge for up to 3 days.
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Great for meal prep or picnic sides!