The Best Greek Chickpea Salad Recipe

5 from 37 votes

The Best Greek Chickpea Salad Recipe

Whip up this easy and irresistible Greek chickpea salad with tender chickpeas, cucumbers, tomatoes, Kalamata olives, feta, and zingy Greek dressing. It's a Mediterranean delight!

Prep Time15

Total Time15

Course: Meal Prep, Salad, Side Dish

Cuisine: Greek, Mediterranean

Diet: Gluten Free, Vegetarian

Servings: cups

Calories: 283kcal

Author: Traci

Equipment

Ingredients

For the salad

1 (15-ounce) can Chickpeas (drained) or 1 ½ cups cooked chickpeas
½ large English Cucumber quartered and sliced (about 1 cup)
½ large Red Bell Pepper diced (about 1 cup)
1 cup Cherry Tomatoes halved
½ medium Red Onion thinly sliced (about 1 cup)
½ cup Pitted Kalamata Olives
¼ cup Fresh Parsley chopped
2 ounces Feta Cheese (block or crumbled) (about ½ cup)

For the dressing

1 Lemon juiced (about 2 tablespoons)
1 tablespoon Red Wine Vinegar
1 teaspoon Dijon
2-3 cloves Garlic
1 teaspoon Dried Oregano or 2 teaspoons fresh oregano
2-3 tablespoons Extra Virgin Olive Oil
Salt to taste
Black Pepper to taste

Instructions

Place CHICKPEAS, CUCUMBER, BELL PEPPERS, TOMATOES, ONIONS, OLIVES, PARSLEY, and FETA CHEESE in a large bowl.
In a small mixing bowl, whisk together LEMON JUICE, VINEGAR, DIJON, GARLIC, and OREGANO. Continue whisking and drizzle OLIVE OIL in to form an emulsion. Add SALT and PEPPER to taste.
To serve, crumble the block of feta cheese, add Greek dressing, and toss to combine.
To store, refrigerate in an airtight container up to 3 days (for dressed salad) or 5 days (for non-dressed salad).

Video

Notes

Add salt sparingly (if at all) – You may not need to add any salt to the Greek dressing since the chickpeas, olives, and feta have high enough sodium content to flavor this salad.
To make ahead, chop all chickpea salad components and mix the Greek dressing up to 2 days in advance. Store salad ingredients separate from the dressing.
Dress the chickpea salad just before serving for optimal freshness.

Nutrition