Greek Chickpea Salad

The perfect Summer Salad! Light, flavorful & great for any occasion -- lunch, bbq or brunch

Greek Chickpea Salad
Greek Chickpea Salad

Easy, Savory and DELISH! A total crowd pleaser! And... it won't wilt in the heat!

If you love Greek salads, this one’s for you!

All the best flavors, light but hearty and a total crowd pleaser!

We first made this last Memorial Day weekend and it quickly became a favorite of ours and yours!  It was on repeat all Summer and something tells me it will be on repeat again this Summer…

It’s such a perfect Summer salad because there is nothing to wilt so it withstands the heat!

It is all my favorite flavors and it’s super easy to whip up!  It’s just 8 real, whole food ingredients all tossed in the yummiest Lemony Vinaigrette

The details… canned chickpeas, cucumber, yellow pepper, cherry tomatoes, kalamata olives, creamy feta and fresh chopped parsley all tossed in the yummiest Lemony Vinaigrette.

Simple and delish!

Super easy to make, it makes a large quantity so perfect for a party or meal prep. And it’s hearty so it stays fresh for several days — there’s nothing to wilt.

It you are looking for a heartier version you could try the Greek Chickpea Salad with Spinach and Quinoa.

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try. 

Recipe

4.8 from 4 reviews
Greek Chickpea Salad
 
Prep time
Total time
 
The perfect Spring and Summer salad! Light but hearty, flavorful and perfect for any occasion -- light lunch, bbq or brunch. Makes a large quantity and stays fresh for days -- there's nothing to wilt.
Author:
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-free, Vegetarian
Serves: 4-6 servings
Ingredients
Salad
  • 2 cups cucumber, sliced and quartered (we used English Cucumbers)
  • 1 can of chickpeas, drained and rinsed
  • 1 cup yellow bell pepper, diced
  • 1½ cups cherry tomatoes, halved
  • 1 cup red onion, diced
  • ½ cup kalamata olives, halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
Lemony Vinaigrette (Makes about ½ cup)
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon dried oregano
  • ⅛ teaspoon kosher salt (or more to taste)
  • ⅛ teaspoon pepper (or more to taste)
Instructions
Lemony Vinaigrette
  1. In a liquid measuring cup or small bowl, whisk all ingredients until well combined. Set aside. Note any extra dressing saves well in the refrigerator for several days in a sealed jar.
Salad
  1. Place all ingredients except parsley in a large bowl. Pour dressing over salad to taste and toss to combine. Stir in parsley and serve.

 

12 thoughts on “Greek Chickpea Salad

    1. Hi. Good question. Unfortunately at this time I don’t offer that information on my recipes.

  1. Oh my gosh, so much YUM!! And talk about flavor!! This recipe was so simple and inexpensive to create. Everyone really enjoyed it and the left overs keep nicely! No wilty veggies. The dressing is light and flavorful, just the way I like it! I will make this again and again!!

    1. So glad you love it as much as we do! And no wilty veggies make it great for summer or meal prepping!

  2. I’ve made this recipe 3 times now. It is delicious! I’ve used the dressing in other recipes as well. Thank you!

  3. Thank you so much for sharing this recipe, Karen! I made it for a BBQ and everyone loved it – and I was thrilled to have a little bit left over for lunch the next day! I look forward to trying your other recipes very soon! 🙂

  4. I made this for a simple meal with friends and everyone loved it. I love the crunchy fresh flavors of the salad. I had the leftovers for lunch 2 days later and added baby spinach for more crunch and freshness. Still delicious!

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