Chickpea Greek Salad
Let’s be honest—sometimes salads can feel like a sad side dish, but this Chickpea Greek Salad? Oh no, this one steals the spotlight.
It’s crunchy, tangy, and packed with Mediterranean goodness. You’ve got juicy tomatoes, crisp cucumbers, briny olives, and creamy feta all coming together with hearty, protein-packed chickpeas.
And let’s not forget that lemony, herby dressing that ties it all together.
I love this salad because it’s ridiculously easy to make, yet feels fancy enough for a dinner party. It’s perfect for meal prep, light lunches, or summer BBQs when you want something fresh but satisfying. If you love bold flavors and minimal effort, this one’s for you.
Vegetarians, meal preppers, and anyone who enjoys a good, no-fuss dish—this one’s going to be a staple in your kitchen.
A Quick History of Greek Salad (And Some Fun Facts!)
Greek salad, or horiatiki, is a classic dish from Greece that’s been around for centuries. Traditionally, it’s made with tomatoes, cucumbers, onions, olives, and feta—no lettuce in sight! It’s a rustic salad, meaning it’s meant to be simple, fresh, and vibrant.
Farmers would toss together whatever they had on hand, and the result? A timeless dish that’s as refreshing today as it was back then.
Adding chickpeas to Greek salad isn’t strictly traditional, but it’s a smart, delicious twist. Chickpeas have been a staple in Mediterranean diets for thousands of years, dating back to ancient Egypt and Greece. They’re loaded with protein and fiber, making this salad extra filling.
Fun fact: The Greeks were some of the first people to cultivate chickpeas, and they believed they had medicinal properties. They weren’t wrong—chickpeas are a nutritional powerhouse!
Ingredients You’ll Need
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ½ cups cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ small red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
Ingredient Breakdown
- Chickpeas: The star of the show! They add a creamy texture and make the salad more filling. Canned chickpeas are super convenient, but if you want to cook dried ones, go for it!
- Cherry Tomatoes: These little bursts of sweetness balance the briny flavors. Feel free to use grape tomatoes or even chopped Roma tomatoes.
- Cucumber: Brings that crisp, refreshing bite. An English cucumber is best since it has fewer seeds.
- Red Onion: Adds a mild, peppery bite. If raw onions are too strong for you, soak them in cold water for 10 minutes before adding them.
- Kalamata Olives: Salty, tangy, and essential for that classic Greek flavor. Green olives work too if you prefer something milder.
- Feta Cheese: Creamy, salty, and slightly tangy—feta is a must! Get the block-style feta and crumble it yourself for the best texture.
- Fresh Parsley: Adds a pop of freshness. If you’re a fan of mint or dill, you can mix things up with those too.
Dressing Breakdown
- Olive Oil: A good-quality extra virgin olive oil makes all the difference. It’s the foundation of the dressing.
- Lemon Juice & Red Wine Vinegar: This duo gives the dressing its bright, tangy kick. Fresh lemon juice is always best!
- Oregano: A classic Greek herb that brings warmth and earthiness. Dried oregano works best here.
- Garlic: Because everything is better with a little garlic. Freshly minced is the way to go!
- Salt & Pepper: Simple but necessary—adjust to taste!
How to Make Chickpea Greek Salad (Step-by-Step)
Step 1: Prep Your Ingredients
Before you start mixing, take a few minutes to chop and slice everything. Halve your cherry tomatoes, dice the cucumber, slice the red onion, and pit and halve the olives if they’re not already prepped.
If you’re using canned chickpeas, drain and rinse them under cold water to remove any excess sodium and that canned taste. Pat them dry with a paper towel—this helps them absorb the dressing better!
Step 2: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and pepper. If using a jar, give it a good shake until everything is well combined. Pro tip: Let the dressing sit for at least 5 minutes so the flavors can meld together.
Step 3: Assemble the Salad
In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and olives. Drizzle the dressing over the top and toss everything gently to coat. You want every bite to be packed with flavor!
Step 4: Add the Feta & Herbs
Now, the fun part—sprinkle the crumbled feta and chopped parsley over the top. Give it one last gentle toss, but don’t overmix. You want those beautiful chunks of feta to stay intact.
Step 5: Let It Rest (Optional but Recommended!)
If you have time, let the salad sit for about 15–20 minutes before serving. This allows the flavors to meld together and makes everything taste even better.
Step 6: Serve & Enjoy!
Serve the salad chilled or at room temperature. It pairs beautifully with grilled chicken, fish, or even some warm pita bread on the side.
Tips for the Best Chickpea Greek Salad
- Use fresh, high-quality ingredients. Since this salad is all about fresh flavors, the better your ingredients, the better the salad will taste!
- Let the flavors marinate. If you’re making this for meal prep, it actually tastes better after a few hours in the fridge.
- Balance the flavors. If you find the salad too tangy, add a drizzle of honey or more olive oil to mellow it out.
- Soak your onions. If raw red onions are too strong for your taste, soak them in cold water for 10 minutes before adding them to the salad.
- Make it a meal. Add grilled chicken, shrimp, or even quinoa for extra protein and heartiness.
How to Store Chickpea Greek Salad
This salad keeps well in the fridge for up to 4 days. Store it in an airtight container, but keep the feta separate if you want it to stay extra fresh. Before eating, give it a quick toss and add a splash of lemon juice or olive oil if needed.
Chickpea Greek Salad Recipe
Chickpea Greek Salad
Ingredients
For the Salad:
- 1 can 15 oz chickpeas, drained and rinsed
- 1 ½ cups cherry tomatoes halved
- 1 medium cucumber diced
- ½ small red onion thinly sliced
- ½ cup kalamata olives pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley chopped
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 garlic clove minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Rinse and drain the chickpeas, then pat them dry with a paper towel.
- Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley.
- Pit and halve the kalamata olives if needed.
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and black pepper until well combined.
- Let the dressing sit for about 5 minutes to allow the flavors to meld.
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and olives.
- Drizzle the dressing over the top and gently toss everything together until evenly coated.
- Sprinkle the crumbled feta cheese and chopped parsley over the salad.
- Give it a final light toss, being careful not to break up the feta too much.
- If time allows, let the salad sit for 15–20 minutes before serving. This helps the flavors blend beautifully.
- Serve chilled or at room temperature.
- Enjoy as a light meal, side dish, or pair it with grilled chicken, fish, or warm pita bread.
Notes
Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- If making ahead, keep the feta separate and add it just before serving for the freshest taste.
- Before eating, give the salad a quick toss and refresh with a splash of lemon juice or olive oil if needed.
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