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A healthy addition to your salad cravings, this Greek Chickpea Salad has a little twist to a your ordinary Greek Salad. Instead of using lettuce, I added chickpeas to make it even more filling to not only east as a side dish but as a meal dish. This salad is also perfect for meal prepping.
I hope you try and enjoy this Greek Chickpea Salad whether you eat it as you a main meal or as a side dish I’m sure you’re going to love it! It’s such a simple and tasty recipe, loaded with Mediterranean flavor!
If you are after other delicious salads, why not try my Caprese Pasta Salad or my Cabbage Fattoush Salad!
Why this Greek Chickpea Salad is so good
- A healthy and filling salad. You can have it as a side or a main, the protein rich chickpeas provide a hearty punch to this yummy salad.
- Packed with fresh Mediterranean flavor. olives, chickpeas, tomatoes, cucumbers and onion, all topped with crumbly, creamy feta – delicious!
- A delicious and simple homemade dressing. A light and zesty lemon dressing anoints the veggies.
Ingredients you’ll need
- Tomatoes
- Kalamata Olives
- Feta Cheese
- Purple Onion
- Cucumber
How to make this Greek Chickpea Salad
- Slice, chop and dice all your ingredients.
- In a seperate bowl, prepare the salad dressing.
- Pour dressing over the salad ingredients and toss well.
- Serve and enjoy.
Recipe notes and tips
- Add 1 avocado for additional nutrition and healthy fats.
- If you have a bottle then you can prepare a bigger batch of dressing, shake it well before use.
- You can store your extra dressing in the fridge for up to 1 week as long as its air tight and sealed.
- If you’d like additional plant based protein, to make this a little heartier, try adding in a cup of cooked quinoa.
- If you would like to have this salad as a vegan meal, you can always omit the feta cheese.
Frequently asked questions
Is this salad good for meal prep?
Yes! If you are preparing this for work or meal prep or even as a lunch box salad for your kids, I suggest that you just place the salad ingredients into the containers without pouring over the salad dressing and store the salad dressing in a small salad dressing container to pour when you are ready to eat, to prevent ingredients from losing their crunch.
I usually use small these individual containers for my salads when I meal prep and they are disposable as well as recyclable. You can find them on Amazon. They are super hand for lunch boxes.
How long will this Greek Chickpea Salad last?
This salad should last anywhere from 3-5 days covered in the fridge. After a few days the cucumbers will break down a bit, so I recommend enjoying it within 3 days.
Which type of feta cheese is best for a greek salad?
Danish feta is creamy, with a smooth texture and it works great, but you can use any feta cheese you have on hand. Traditionally, Greek Feta is dry and crumbly. There are also marinated options, flavored or crumbled feta found in your local supermarkets.
It’s a versatile salad so choose the feta you like best!
Other delicious salad recipes
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Greek Chickpea Salad
Ingredients
- 1 cup canned or cooked chickpeas
- 1 cup grape tomatoes, diced
- 1/2 cup feta cheese, cubed or crumbled
- 2 tbsps. chopped parsley
- 1/3 cup Kalamata olives
- 1 cup cucumber, sliced
- 1/4 cup purple onion, petite diced
DRESSING
- 3/4 tsp. salt
- 1 whole Lemon, squeezed
- 2 tbsps. olive oil
- ½ tsp. dried oregano
- 2 tbsps. Dijon mustard
- ½ tsp ground black pepper
- 1 tsp garlic, minced
Instructions
- Slice, chop and dice all your ingredients.
- In a sperate bowl, prepare the salad dressing.
- Pour dressing over the salad ingredients and toss well.
- Serve and enjoy.
Video
Notes
- Add 1 avocado for additional nutrition and healthy fats.
- If you have a bottle then you can prepare a bigger batch of dressing, shake it well before use.
- You can store your extra dressing in the fridge for up to 1 week as long as its air tight and sealed.
- If you’d like additional plant based protein, to make this a little heartier, try adding in a cup of cooked quinoa.
- If you would like to have this salad as a vegan meal, you can always omit the feta cheese.
I love all the fresh ingredients in this salad. Soooo refreshing. I was just wondering if your amounts are correct for the dressing–1 Tablespoon of ground black pepper seems like a lot. I reduced the oregano, mustard and pepper and it turned out great. Thanks for the recipe.
Hi Lisa!
Thanks for the review. This is one of my older recipes. I think there was a typo mistake. Thanks for pointing that out and thanks for the review.
There was way too much dressing. I added almost double the ingredients and still too much. The flavors is good but overwhelming. I would make it again but just put in a little at a time to taste next time.
Hi Amy!
Sorry about that. Someone just pointed out the black pepper typo measurement and adjusted the oregano as well. It may have been that. Other than that, the dressing should be good to go. However always feel free to adjust measurements to your liking. This is one of my older recipes and I am currently working on updating them.
This was really good! We had it as a side dish with BBQ. It was super easy to make and I was able to make it ahead of time and enjoy time by the pool while it chilled until it was time to eat. Thanks for sharing.
Hi Mischa,
Glad you enjoyed the recipe! Thanks so much for leaving a review.
Fantastic recipe, I made it for a group dinner and a.guest specifically requested I bring it to a potluck she is hosting. Many thanks for this great dish.
Hi Kara!
Thanks so much for leaving a review. Glad you enjoyed the recipe!