Easy Greek Chickpea Salad
By Rebecca St.Clair
This Greek chickpea salad is colourful, crunchy, and full of Mediterranean charm. A celebration of fresh flavours, texture, and taste. The crisp and crunchy veggies, salty olives, feta cheese, and soft chickpeas soak up and glisten with the spiced lemon dressing.
This salad is deliciously simple and the perfect balance of wholesome and refreshing. This is a crave worthy dish that’s just as good on its own as it is served alongside grilled meat or stuffed inside a warm pita.
This is the perfect easy, yet flavour packed, recipe to bring to any summer gathering. Or make this as a meal prep and serve it over a few days. The flavours only get better as they mix and mingle in the fridge.
Why You’ll Love This Recipe
Quick and Easy – Only some chopping and mixing is required for this no cook recipe.
Flavour – Packed with sweet and savoury flavours, mixed with some fresh herbs and spices.
Fresh – A colourful array of fresh ingredients make this a crisp and crunchy salad that’s completely satisfying.
Vegetarian/gluten-free – Perfect for anyone following a vegetarian, or gluten-free diet.
Mediterranean diet – This is a delicious part of a healthy Mediterranean diet.
How to store Greek chickpea salad
This salad taste great fresh but actually taste even better the next day, after the flavours have had a chance to mix and mingle together in the fridge overnight.
To store this salad in the fridge,
- mix the ingredients together in a bowl including the dressing.
- Cover completely in plastic wrap or store in an airtight container.
- Store in the fridge for up to 4 days.
Substitutions for Greek Chickpea salad
Feel free to make this recipe your own by swapping out some of the ingredients for your own favourites.
If you want more zip to your salad try swapping out some of the peppers in this recipe for jalapeño or banana peppers.
Exchange the fresh herbs in this recipe with a more refreshing mint or your favourite herbs.
Boost the protein in this salad by adding on some cooked quinoa or lentils. This recipe can also be served as a side dish to your favourite meal.
Ingredients
–Salad–
Chickpeas – Full of plant-based protein. Use canned or prepared dried chickpeas.
Bell pepper – I used red but any colour of bell pepper will work.
Cherry tomatoes – Cut into quarters or dice one whole large tomato.
Cucumber – I used English cucumber. If using a variety of cucumber with a tough skin, peel it first.
Olives – I used Kalamata olives. Remove the inside pit before adding to the salad.
Sun dried tomatoes – This adds a great intense burst of flavour.
Parsley – Use either flat leaf or curly leaf.
Basil – Adds tons of flavour.
Feta – Adds a rich salty flavour. Can be substituted with your favourite cheese or omitted for a vegan friendly salad.
–Dressing–
Olive oil – This healthy fat adds flavour to the salad dressing.
Lemon juice – Adds a sunny bright pop of flavour.
Cumin – Strong earthy flavour.
Paprika – Mild, sweet, and smoky flavour.
Salt and pepper – Taste
How to make Greek Chickpea Salad
- Rinse and drain 2 cans of chickpeas or prepare dried chickpeas.
- Chop 1 cucumber into small bite-sized pieces.
- Remove the seeds and chop 1 bell pepper into a rough dice.
4. Quarter 2 cups of cherry tomatoes
5. Add the chopped vegetables to a large salad bowl along with the chickpeas.
6. Add 1/2 cup of chopped sun dried tomatoes, 1/4 cup finely diced fresh basil, and 1/4 cup finely diced fresh parsley.
7. In a small bowl whisk together the juice from 1 lemon, 3 Tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
8. Pour this over the salad and toss together.
9. Arrange on top 1/2 cup olives, pits removed, and 1/2 cup crumbled feta cheese.
10. Serve immediately.
Greek Chickpea Salad
Colourful, crunchy, and full of Mediterranean charm. Crisp and crunchy veggies, salty olives, feta cheese, and soft chickpeas soak up and glisten with the spiced lemon dressing.
Ingredients
- 2 cans chickpeas 1080 ml
- 1 cucumber
- 1 bell pepper
- 2 cups cherry tomatoes
- 1/4 cup sun dried tomatoes
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/4 cup Kalamata olives
- 1/2 cup crumbled feta cheese
Dressing
- 1 lemon
- 3 Tablespoons olive oil 45 ml
- 1 teaspoon cumin 5 g
- 1 teaspoon paprika 5 g
- 1/2 teaspoon salt 2 g
- 1/4 teaspoon pepper 1 g
Instructions
- Rinse and drain 2 cans of chickpeas or prepare dried chickpeas.
- Chop 1 cucumber into small bite-sized pieces.
- Remove the seeds and chop 1 bell pepper into a rough dice.
- Quarter 2 cups of cherry tomatoes
- Add the chopped vegetables to a large salad bowl along with the chickpeas.
- Add 1/2 cup of chopped sun dried tomatoes, 1/4 cup finely diced fresh basil, and 1/4 cup finely diced fresh parsley.
- In a small bowl whisk together the juice from 1 lemon, 3 Tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Pour this over the salad and toss together.
- Arrange on top 1/2 cup olives, pits removed, and 1/2 cup crumbled feta cheese.
- Serve immediately.
Notes
Boost the protein in this salad by adding on some cooked quinoa or lentils. This recipe can also be served as a side dish to your favourite meal.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 173Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 8mgSodium 171mgCarbohydrates 18gFiber 5gSugar 5gProtein 6g
Nutrition information isn’t always accurate.
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