Greek Chickpea Salad

About This Recipe

A Mediterranean-inspired salad featuring chickpeas as the main protein source. This vegetarian dish combines traditional Greek salad elements with nutrient-dense chickpeas for a balanced meal. Preparation requires no cooking and takes approximately 15 minutes to assemble.

Why You’ll Love This Recipe

Requires only 15 minutes of active preparation time

Contains plant-based protein and fiber from chickpeas

Uses fresh vegetables characteristic of Mediterranean cuisine

Serves as a complete vegetarian meal or side dish

Features traditional Greek flavors without complex techniques

Ingredients

2 (15 oz) cans chickpeas, rinsed and drained

1 medium cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 green bell pepper, diced

1/2 cup Kalamata olives, pitted

4 oz feta cheese, cubed or crumbled

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp lemon juice

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Step by Step Instructions

In a large mixing bowl, combine rinsed chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and pitted Kalamata olives.

In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper to create the dressing.

Pour dressing over the vegetable and chickpea mixture. Toss gently until all ingredients are evenly coated.

Add feta cheese to the salad and fold gently to distribute throughout the mixture without breaking the cheese pieces.

Transfer salad to a serving dish. For optimal flavor, refrigerate for 30 minutes before serving to allow flavors to combine.

FAQ

Q: Can I substitute fresh herbs for dried oregano?

A: Yes, use 1 tablespoon of fresh oregano instead of dried if available.

Q: Is this salad gluten-free?

A: Yes, all listed ingredients are naturally gluten-free.

Q: How can I make this salad vegan?

A: Omit the feta cheese or use a plant-based alternative.

You Must Know

Rinsing canned chickpeas reduces sodium content by approximately 40%

Red onion slices can be soaked in cold water for 10 minutes to reduce sharpness if preferred

Adding feta cheese last prevents it from breaking during mixing

This recipe yields approximately 6 servings as a side dish or 4 as a main

Storage Tips

Refrigerate in an airtight container for up to 3 days

Dressed salad will become more flavorful after 1-2 hours of refrigeration

Vegetables will release moisture over time – drain excess liquid before serving leftovers

Do not freeze as raw vegetables will lose texture integrity