The Best Greek Chickpea Salad – Feed Your Inner Foodie!
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Here’s the ultimate side dish filled with lots of fresh veggies!
Grab a can of chickpeas from the pantry and make this insanely delicious salad that’s bursting with lots of Greek-inspired fresh flavors I know you’re gonna LOVE!
Non-lettuce based salads are my absolute favorite, and you can enjoy this as a yummy side dish at your next BBQ or even as a light yet satisfying meal without having to turn on the oven. In fact, this salad tastes even better the next day and the leftovers are perfect for lunches!
Speaking of salads, be sure to add our popular bacon broccoli salad to your list of things to make!
This salad tastes just as lovely as it looks!
I love the rainbow of colorful veggies and it’s a perfect opportunity to use up tomatoes and cucumbers if you’re growing a summer garden. The process is easy, too! You’ll just be mixing up everything with a very simple homemade olive oil based dressing.
You can eat this right away or the flavors intensify even more as it sits in the fridge for a few hours.
Tips to make outstanding Greek chickpea salad:
- I’ve included a simple homemade olive oil vinaigrette, but you could essentially use any dressing you desire. I’ve used store-bought vinaigrettes when in a hurry, and it’s still delicious.
- I’ve listed the fresh dill and mint leaves as optional, as I’ve skipped that in the past if I don’t have any on hand, but they do add lots of yummy flavor! You can also add them to the dressing as well as to the salad.
- This salad can last up to 3 days covered in the fridge. You could keep the dressing separate and compile this salad in small containers for a yummy lunch prep idea for the week.
Greek Chickpea Salad
yield: 6 SERVINGS
prep time: 15 MINUTES
total time: 15 MINUTES
A gorgeous homemade salad featuring chickpeas, olives, feta, veggies, and a brightly flavored homemade olive oil dressing.
For the salad:
- 15 oz. can chickpeas, drained
- 1 large English cucumber, chopped
- 1 orange bell pepper, chopped
- 9 oz. cherry tomatoes, sliced in half
- 1/3 cup pitted kalamata olives
- 1/3 cup sliced black olives
- 1/2 cup feta cheese crumbles
- 1/2 cup red onion, diced
- 2 tablespoons fresh dill, chopped *optional
- 2 mint leaves, chopped *optional
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place all of the salad ingredients into a large mixing bowl.
Whisk together the salad dressing ingredients, until well combined.
Pour the dressing over the salad and toss well so that the dressing covers the whole salad.
You can eat right away or let it chill in the fridge, covered for a few hours. This salad will last for a few days in the fridge, and gets even better the longer it marinates. Enjoy!
Greek chickpea salad is seriously a must-try salad all will LOVE!
The combination of salty olives, feta cheese, and chickpeas is over the top delicious. This is the type of homemade recipe I get excited for as it’s easy, and we’re using all fresh, brightly flavored ingredients.
Hip Tip: Love my beautiful stoneware serving bowl? It’s a recent Magnolia brand find from Target that I’m obsessed with!
Here’s what my teammate Jenna had to say about this recipe:
“I love me a good cold salad! This one is something I could eat all summer long! All of these flavors combined are so fresh and delicious! My 3-year-old sat and ate all the olives and tomatoes out of it, so I’m happy he loved it, too! The dressing was by far my favorite part! It’s as tasty as it is colorful – so fun!”
Thank you! This looks delicious!
Lol your screen name made me laugh! Enjoy Suzy 💕
This looks amazing
love this. it’s also really good over some warm quinoa. I replace the olives with peppercinis, bc no matter how many times I have tried, I just can’t get myself to like olives.
Oh my goodness, me either! I have tried and tried but alas they taste soooo bad!
This looks great! Thanks for sharing! Always looking for new ideas!
Oh sure – enjoy this one!
This looks great! Has anyone tried making beans from dried? I started since I’ve been working from home and it’s really easy. Just soak 4 hours or overnight and I use the draining water for my plants. They seem to love it! So much cheaper than buying canned and you can add a lot more flavor in the cooking process.
I use this method and so far have done black and white. garbanzo next so I can make this yummy salad!
I like your idea about using the water for plants afterwards! Thanks!
Great tips! Thanks for sharing Maria.
My husband makes beans in the pressure cooker. We have chickpeas, pintos, great northern, etc regularly. It is really inexpensive. He makes hummus , soup and cold salad from the chickpeas
I would eat this for a meal. 🙂
Yes it’s a great meal too!
I make something like this three times a week in the summer. Delicious! If I may make a suggestion, buy your feta from an ethnic store if you can (Arabic, Macedonian, etc). I am from the Mediterranean region and feta is a staple in my home. The one you have there from Kroger is dry and not that flavorful. Never buy feta unless it is in a brine. If you do not have an ethnic store in your neighborhood, Costco has a passable feta.
Oh nice! Thanks for sharing – I’ll look for it.
I agree! I’m Greek and feel the same way. We get our feta at whole foods, the kind in a large white bin WITH brine. It’s 7.49 which seems high but its for a whole pound so much more affordable than the kind in a plastic wrapper and SO much better.