Greek Chickpea Salad Recipe

Introduction

This Greek Chickpea Salad is a vibrant and refreshing dish, perfect for a light lunch or a colorful side. Packed with crisp vegetables, briny olives, and tangy feta, it’s both satisfying and easy to prepare. The homemade Greek dressing brings all the flavors together beautifully.

Ingredients

• 1 15 oz can chickpeas, drained and rinsed
• 1 1/2 cups diced cucumber
• 1 1/2 cups diced bell pepper
• 1 cup halved cherry tomatoes
• 1/2 cup kalamata olives, pitted and halved (can also use castelvetrano or another variety)
• Optional: 1/3 cup chopped pepperoncini peppers
• 1/2 cup crumbled feta cheese (regular or vegan)
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Juice from 1/2 of a lemon (~1 tablespoon)
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium and improve texture.
2. Step 2: In a large mixing bowl, combine the chickpeas with diced cucumber, bell peppers, cherry tomatoes, and halved olives. Add chopped pepperoncini peppers if using.
3. Step 3: In a separate small bowl, whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, garlic powder, dried oregano, salt, and black pepper until well blended.
4. Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Step 5: Sprinkle crumbled feta cheese over the top and serve immediately, or chill for 30 minutes to let the flavors meld.

Tips & Variations

• For a vegan version, substitute the feta cheese with a plant-based alternative or omit it entirely.
• Use fresh oregano if available for a more vibrant herb flavor.
• Add chopped fresh parsley or mint for extra freshness.
• Try roasting the chickpeas before adding them for a crunchier texture.
• Serve the salad over a bed of greens or with warm pita bread for a complete meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the feta cheese separate if you want to maintain its texture and add just before serving. The flavors will deepen as it sits, but the salad is best enjoyed within the first day for maximum freshness. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or dried chickpeas?

Canned chickpeas are perfectly convenient and work great in this salad. If using dried chickpeas, soak and cook them beforehand until tender.

How can I make the salad ahead of time?

Prepare the salad and dressing separately and combine them just before serving to keep the vegetables crisp. Store the combined salad in the refrigerator for up to 24 hours for the best texture and flavor.

Greek Chickpea Salad Recipe

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★★★★★

4.8 from 86 reviews

This refreshing Greek Chickpea Salad is a vibrant and healthy dish packed with protein-rich chickpeas, crisp cucumbers, colorful bell peppers, juicy cherry tomatoes, and briny kalamata olives. Tossed in a tangy homemade Greek dressing made with olive oil, red wine vinegar, lemon juice, and aromatic herbs, then topped with crumbled feta cheese, this salad is perfect as a light lunch, side dish, or a satisfying vegetarian meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 15 oz can chickpeas, drained and rinsed
• 1 1/2 cups diced cucumber
• 1 1/2 cups diced bell pepper
• 1 cup halved cherry tomatoes
• 1/2 cup kalamata olives, pitted and halved (can also use castelvetrano or another variety)
• Optional: 1/3 cup chopped pepperoncini peppers
• 1/2 cup crumbled feta cheese (regular or vegan)

Greek Dressing

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Juice from 1/2 of a lemon (~1 tablespoon)
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Drain and rinse chickpeas: Begin by thoroughly draining the canned chickpeas and rinsing them under cold water to remove excess sodium and canned flavor.
2. Combine salad ingredients: In a large mixing bowl, add the drained chickpeas along with diced cucumber, diced bell peppers, halved cherry tomatoes, and pitted halved kalamata olives. If using, add chopped pepperoncini peppers for a tangy kick.
3. Prepare the Greek dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, freshly squeezed lemon juice, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until well emulsified and smooth.
4. Toss the salad in the dressing: Pour the prepared Greek dressing over the salad ingredients and toss gently but thoroughly to ensure everything is evenly coated with the flavorful dressing.
5. Add the feta and serve: Sprinkle the crumbled feta cheese over the top of the dressed salad. Give a light final toss or leave the feta as a topping. Serve immediately and enjoy this fresh and vibrant salad.

Notes

• This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days in an airtight container.
• For a vegan option, substitute the feta cheese with vegan feta or omit it entirely.
• You can customize the salad by adding fresh herbs like parsley or mint for extra flavor.
• If you prefer a spicier salad, add extra pepperoncini peppers or a pinch of red chili flakes to the dressing.
• Rinsing canned chickpeas helps reduce sodium content and improves the taste and texture of the salad.

Keywords: Greek chickpea salad, vegetarian salad, Greek salad recipe, easy chickpea salad, healthy lunch, Mediterranean diet