Greek Chickpea Salad

single serving of greek chickpea salad on white plate with fork

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4.90 from 28 votes

A quick and easy salad, packed with fresh veggies, that comes together in 20 minutes.

Prep Time20

Cook Time0

Course: Lunch, Salad

Cuisine: Greek

Keyword: chickpea, Greek, salad

Servings:

Calories: 313kcal

Author: Andrea Mut

Ingredients

Greek Dressing

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

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.
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

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.

Notes

NUTRITION FACTS are an estimate only and are calculated using an online calculator. Numbers may vary depending on ingredient brands and quantities. These facts are based on ⅛ of a recipe.

Nutrition