Greek Chickpea Salad Recipe

Introduction

This Greek Chickpea Salad is a quick, fresh, and vibrant dish perfect for a healthy lunch or light dinner. Combining crisp vegetables, tangy olives, and creamy feta with a zesty homemade dressing, it’s bursting with Mediterranean flavors in just 15 minutes.

Ingredients

• 1 15 oz can chickpeas, drained and rinsed
• 1 1/2 cups diced cucumber
• 1 1/2 cups diced bell pepper
• 1 cup halved cherry tomatoes
• 1/2 cup kalamata olives, pitted and halved (can also use castelvetrano or another variety)
• Optional: 1/3 cup chopped pepperoncini peppers
• 1/2 cup crumbled feta cheese (regular or vegan)
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Juice from 1/2 of a lemon (~1 tablespoon)
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium and canned flavor.
2. Step 2: In a large mixing bowl, combine the drained chickpeas, diced cucumber, diced bell peppers, halved cherry tomatoes, and halved kalamata olives. Add chopped pepperoncini peppers if using.
3. Step 3: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until the dressing is smooth and well emulsified.
4. Step 4: Pour the dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly.
5. Step 5: Sprinkle the crumbled feta cheese over the salad. Toss lightly or leave the feta on top as a finishing touch. Serve immediately and enjoy.

Tips & Variations

• For added crunch, toss in some toasted pine nuts or chopped walnuts.
• Substitute fresh herbs like parsley or dill for extra freshness.
• Use vegan feta to keep the salad dairy-free while maintaining creaminess.
• Make it a meal by adding cooked quinoa or grilled chicken.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To preserve the best texture, keep the feta cheese separate and add it just before serving. Toss gently before eating, and enjoy cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas thoroughly until tender. This will take longer, so plan accordingly.

How can I make this salad vegan?

Simply use a vegan feta cheese alternative or omit the feta altogether. The salad will still be flavorful and satisfying.

Greek Chickpea Salad Recipe

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★★★★★

4.9 from 145 reviews

This vibrant Greek Chickpea Salad combines protein-packed chickpeas with fresh cucumbers, bell peppers, cherry tomatoes, and kalamata olives, all tossed in a tangy homemade Greek dressing with olive oil, red wine vinegar, lemon, and herbs. Finished with crumbled feta cheese, this quick and healthy salad is perfect for a refreshing meal or side dish, ready in just 15 minutes.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 1/2 cups diced cucumber
• 1 1/2 cups diced bell pepper
• 1 cup halved cherry tomatoes
• 1/2 cup kalamata olives, pitted and halved (can also use castelvetrano or another variety)
• Optional: 1/3 cup chopped pepperoncini peppers
• 1/2 cup crumbled feta cheese (regular or vegan)

Dressing Ingredients

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• Juice from 1/2 of a lemon (~1 tablespoon)
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Drain and rinse chickpeas: Thoroughly drain the canned chickpeas and rinse them under cold water to remove excess sodium and any canned flavor.
2. Combine salad ingredients: In a large mixing bowl, add the drained chickpeas along with the diced cucumber, diced bell peppers, halved cherry tomatoes, and pitted halved kalamata olives. If using, add chopped pepperoncini peppers for an added tangy kick.
3. Prepare the Greek dressing: In a separate small bowl, whisk together the olive oil, red wine vinegar, freshly squeezed lemon juice, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until the dressing is well emulsified and smooth.
4. Toss the salad in the dressing: Pour the prepared Greek dressing over the salad ingredients and gently but thoroughly toss to ensure every component is evenly coated with the flavorful dressing.
5. Add the feta and serve: Sprinkle the crumbled feta cheese over the top of the dressed salad. You can either give a light final toss to distribute the feta or leave it as a topping. Serve immediately and enjoy this fresh and vibrant salad.

Notes

• For a vegan option, use vegan feta cheese or omit it altogether.
• Feel free to adjust the amount of garlic powder and oregano to taste.
• Add chopped fresh herbs like parsley or mint for extra freshness.
• This salad is best served fresh, but can be stored in the refrigerator for up to 2 days.
• If you prefer, substitute pepperoncini with mild banana peppers or skip for less heat.

Keywords: Greek chickpea salad, vegetarian salad, Mediterranean salad, healthy chickpea recipe, easy no-cook salad, summer salad