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!
Try my Easy Burger Bowls for another protein packed salad option. Or how about this Roasted Vegetable Salad with Chickpeas and Tahini to use up more of those delicious chickpeas!
Ingredients
GREEK SALAD DRESSING
- extra virgin olive oil
- red wine vinegar
- fresh lemon juice
- Dijon mustard
- garlic powder
- onion powder
- dried oregano
- dried basil
- salt
THE SALAD
- cooked or canned chickpeas
- cucumber
- 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
- parsley
- 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.
Storage
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.
Variations
- 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
- NIΓOISE SALAD
- CUMIN AND LIME COLESLAW
π Recipe
Greek Chickpea Salad
Ingredients
Greek Dressing
- Β½ cup extra virgin olive oil
- β cup red wine vinegar
- Β½ lemon, juiced
- 1 teaspoon Dijon mustard
- Β½ teaspoon garlic powder
- Β½ teaspoon onion powder
- Β½ teaspoon dried oregano
- Β½ teaspoon dried basil
- 1 teaspoon salt
Chickpea Salad
- 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.
- Β½ cup Kalamata olives, pitted and cut in half or quarters
- Β½ cup red onion, diced small
- Β½ - 1 cup feta cheese, drained and crumbled
- 1 cup fresh parsley, chopped
- salt and pepper to taste
Instructions
- 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.
Jeanine says
This is a favourite! Sometimes I sub your yummy dressing with PC creamy greek, just for a change.
Andrea says
That sounds like an excellent idea! Also helps to save time on food prep. Thanks so much for the comment and Iβm so happy youβre enjoying the salad!
Bev. McMurrich says
Love this salad . We make it at least once a month, sometimes more often.
Andrea says
I'm so happy you are enjoying the salad Bev! Thanks so much for commenting.
Corrine Chapin says
I made this to take to my friends cottage everyone loved it. I also made bbq chicken thighs and tex mex salad and dill pickle salad all were delicious and a 5 π
Andrea says
I'm so happy you are enjoying the recipes Corrine! Thanks so much for commenting π
Rose Marie Fisher says
Delish ! You never disappoint !
eva says
Made this tonight, during a blizzard! Left out the feta to keep it vegan. Delicious! Would definitely make this again. Thank you!
Valerie W says
OK Andrea, I just cannot count how many times I have made this recipe, itβs such a fantastic staple in our fridge! My hubby sends many thanks haha! I might have already posted this, so if itβs a duplicate, you will definitely know how much we love it!!
Andrea says
Thanks so much Valerie! I'm so happy you are both enjoying it so much. Thanks so much for commenting even if it may be twice! ππ€
Nancy says
Andrea this salad was delicious. Actually all the recipes so far have been wonderful. Thank you!
Andrea says
I'm so happy you enjoyed it and the others as well! Thanks so much for commenting!
Cindy B says
This was your first recipe I made and it was a complete winner. Used dried chickpeas instead of canned. I don't particularly care for olives, so I cut the Kalamata olives into smaller pieces and they were so good in this salad. Now when I see an ingredient that I'm not sure about (except Cilantro) I'll be adding it in.
I'll be making it again this weekend for lunches next week.
Thank you for so many wonderful recipes Andrea.
Andrea says
Hi Cindy!
It's my pleasure! I'm so happy you enjoyed the salad!
Lynn says
I think it was also my first recipe & we love it.
Vanessa says
Delicious recipe! So grateful for these recipes Andrea and your wonderful tips. I am enjoying food preparation more everyday. Thank you!
Andrea says
Hi Vanessa! Thanks for your comment! I'm so happy you are enjoying cooking more!
Lisa Murtha says
Our family loves this recipe! We make it all the time. Thank you for providing this amazing salad recipe!
Jodi says
Delicious recipe Andrea!
Mel says
In the chicpea salad what can I use to replace olivesβΊοΈ
Andrea says
Hi Mel! You can just leave them out!
Lynne N Enzweiler says
So, so good and filling. Can't think of a single thing that I would change.
Anne says
So easy to make and very tasty. Love it! The whole family devours it. Will be a staple this summer. Thanks Andrea !
Andrea says
My pleasure! Happy you all enjoyed it!
Lynn Norton says
Love this salad, so delicious.
Bethanie says
Totally addictive!!! I eat this for lunch or supper almost every day. Iβm so surprised how much it fills me up! Iβve always been a meat=protein girl but after making this several times Iβm a believer that chickpeas can give me the protein I need!!! Tastes great on a bed of mixed greens too!
Andrea says
Yes I love this! Such a great way to get in some vegetable protein!
Judy says
Andrea, I made this for the long weekend. Sadly it was gone before the weekend started! We gobbled it down for dinner, and two lunches. Delish!
Andrea says
That's so great! Hahaha!!! I currently have some in my fridge, π
Sharon Waugh says
This is a very delicious and healthy salad! Love the flavour combinations! Keep these tasty recipes coming!
Andrea says
So happy you enjoyed the salad!! More to come for sure!
Mary says
Just finished making your salad , this is delicious added the quinoa to it, just perfect!
Andrea says
So happy you liked it! Thanks for the comment!
Jennifer Toledo says
Dearest Andrea! Absolutely delicious!! Thank you so very much xo
Andrea says
You are most welcome! Happy you enjoyed it!
Stephanie Mitchell says
This is delicious! Thanks for the tip about using garlic powder - I consider myself a decent cook and I have always thought it was better to use fresh garlic. No wonder the dressing gets bitter!