This easy and delicious Greek Chickpea Salad comes together in minutes! It's loaded with fresh veggies and protein packed chickpeas. Top it off with an easy Greek dressing, Kalamata olives, and feta cheese and you have put together a perfect lunch!
I love a traditional Greek salad but sometimes I'm looking for a little more oomph. Chickpeas do just that plus they add extra protein. This salad is not only fast and easy to prepare, it also lasts for a week in the fridge without compromise. Pack it up and take it to your next pot luck BBQ or keep it all to yourself!
GREEK SALAD DRESSING
- extra virgin olive oil
- red wine vinegar
- fresh lemon juice
- Dijon mustard
- garlic powder
- onion powder
- dried oregano
- dried basil
- cooked or canned chickpeas
- bell peppers
- tomatoes. I used grape tomatoes but you can use any kind
- Kalamata olives (Do not use canned black olives. They have zero flavour)
- red onion
- feta cheese
- salt and pepper
Why do you use garlic powder and dried herbs instead of fresh?
Fresh garlic in salad dressings tends to overpower and over time becomes bitter. When using fresh garlic in a salad it's best if you are planning to use all the dressing and finish the salad in one day, such as with Caesar salad. Having said that, you could absolutely use fresh garlic in this salad if you don't plan to have it sitting in the fridge for too long.
Fresh herbs are delicious in salad dressings if you happen to have them on hand and are in the mood to chop more stuff. I find dried work very well for dressings, especially when you are feeling particularly lazy.
How to make chickpea salad
- First make the dressing by combining all the ingredients and blending with a hand blender. Or whisk in a bowl. Set aside
- Wash and chop or slice the vegetables and parsley. I like to chop the vegetables to about the same size as the chickpeas but you can make them any size you like.
- Pit and cut olives in half or quarters. Don't know how to pit an olive? Just press on each olive with the side of your knife to split it open. Then pull it apart and remove the pit. Easy peasy.
- Drain and rinse the chickpeas.
- Mix everything together in a large bowl.
- Crumble the feta cheese over top and drizzle with dressing.
- Stir to combine. Taste and add more salt and pepper if needed.
How long does this salad keep?
Greek chickpea salad will last up to a week in the fridge. The chickpeas soak up the dressing and get better and better over time.
- Switch up the beans and try Navy, kidney or black eyed peas
- Add a cup of cooked quinoa to bump up the protein and make it heartier.
- Add some avocado to increase healthy fats.
- Omit the feta cheese to make it vegan.
- Use leftover grilled peppers and zucchini instead of, or in addition to, fresh peppers and cucumber.
More salad recipes for you to enjoy!
- ROASTED BROCCOLI SALAD WITH CREAMY CURRY DRESSING
- WARM LENTIL SALAD WITH ROASTED VEGETABLES AND BACON
- NIÇOISE SALAD
- CUMIN AND LIME COLESLAW
Greek Chickpea Salad
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- ½ lemon, juiced
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon salt
- 4 cups chickpeas, drained and rinsed, or 2 x 540 ml/19 oz cans
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1 cup tomatoes, any type, diced.
- ½ cup Kalamata olives, pitted and cut in half or quarters
- ½ cup red onion, diced small
- ½ - 1 cup feta cheese, drained and crumbled
- 1 cup fresh parsley, chopped
- salt and pepper to taste
- Combine all Greek dressing ingredients. Mix with a hand blender or whisk until smooth. Set aside.
- Drain and rinse chickpeas, if using canned. Place in a large bowl
- Rinse and chop cucumber, peppers and tomatoes. Add to bowl.
- Pit and cut Kalamata olives in half. Add to bowl.
- Rinse, dry and chop parsley. Add to bowl.
- Crumble feta into bowl, add all the dressing and mix until combined.
- Serve immediately or let it "marinate" for 30 minutes before serving
- Store covered in the fridge for up to a week.