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!