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single serving of greek chickpea salad on white plate with fork
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4.85 from 19 votes

Greek Chickpea Salad

A quick and easy salad, packed with fresh veggies, that comes together in 20 minutes.
Prep Time20 mins
Course: Lunch, Salad
Cuisine: Greek
Keyword: chickpea, Greek, salad
Servings: 6 to 8
Author: Andrea Mut


Greek Dressing

  • ½ cup extra virgin olive oil
  • 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


  • 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.