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Greek Salad with Chickpeas

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  • Author: clara
  • 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:

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 1 large cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 1 green bell pepper, chopped

  • 1/3 cup Kalamata olives, pitted and halved

  • 1/2 cup crumbled feta cheese (or vegan feta)

  • 2 tbsp chopped fresh parsley (optional)

For the Dressing:

 

  • 1/4 cup olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp lemon juice

  • 1 clove garlic, minced

  • 1 tsp dried oregano

  • Salt and pepper to taste

Instructions

  1. 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.

  2. Prep the salad:
    In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, and olives.

  3. 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.

  4. Serve:
    Chill for 10–15 minutes if time allows, then serve cold or at room temperature.

 

Notes

  • Add avocado or quinoa for extra nutrients.

  • Store leftovers in the fridge for up to 3 days.

  • Great for meal prep or picnic sides!

Find it online: https://recipe.ukfinda.com/greek-salad-with-chickpeas.htm