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Chickpea Greek Salad

This Chickpea Greek Salad is a fresh, vibrant Mediterranean dish packed with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta. Tossed in a zesty lemon and oregano dressing, it's the perfect light meal or side dish. Ready in just 15 minutes, this salad is easy, nutritious, and bursting with flavor!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Servings 4
Calories 250 kcal

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.