Greek Chickpea Salad
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.
Servings: 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
- 1 1/2 cups cherry tomatoes halved
- 1 cup red onion diced
- 1/2 cup kalamata olives halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
Lemony Vinaigrette (Makes about 1/2 cup)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried oregano
- 1/8 teaspoon kosher salt or more to taste
- 1/8 teaspoon pepper or more to taste
Instructions
Lemony Vinaigrette
- 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
- Place all ingredients except parsley in a large bowl. Pour dressing over salad to taste and toss to combine. Stir in parsley and serve.
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What are the macros and cals per serving?
Hi. Good question. Unfortunately at this time I don’t offer that information on my recipes.
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!!
So glad you love it as much as we do! And no wilty veggies make it great for summer or meal prepping!
This was easy and amazing! My kid loved it too. Thank you for sharing.
Thanks Danielle! So glad you loved it as much as we do! Thanks for sharing 🙂
I’ve made this recipe 3 times now. It is delicious! I’ve used the dressing in other recipes as well. Thank you!
Yay! So glad you love it! The dressing is great– love you use it in other recipes!
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! 🙂
Anytime Claudia! So glad you loved it as much as we do! Let me know what else you try 🙂
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!
Great! So happy you and all your friends loved it! I love that it lasts several days and spinach is a perfect add to make it fresh again! Thanks for sharing!
Absolutely delish! And super easy to make!
What veggie can I use in place of the yellow bell peppers? Thanks!
Any crunchy veggie you love or you can just skip it as there are lots of veggies!
I made this salad as a side for Thanksgiving, and it was by far one of the biggest hits of the night! Everyone loved the fresh flavor, and the dressing!! During Thanksgiving dinner a lot of times my family is feeling bloated and sick at the end of the night. But since I’ve had to go gluten free, we’ve found that we don’t feel bad after making dishes like this and adding them to our menu! Several people went back for seconds and thirds of this salad. I was beyond happy with it. It will be a staple side dish from now on!
Aw, this makes me so happy! Coming off of Thanksgiving, I’ve been craving these fresh flavors as well! Happy you all loved it! Thank you!
Can this be made day before?
Yes! If you want it to be super fresh, add the dressing just before serving. If making ahead for lunch, it’s fine to make it ahead and just enjoy it the next day.