Greek Chickpea Salad made with chickpeas, veggies, your favorite greek salad ingredients, and then tossed with fresh herbs and a quick Greek salad dressing for a light, flavorful, and healthy chickpea salad recipe. Perfect for BBQs, potlucks, and an easy lunch or dinner side dish.

Greek food is one of my absolute favorites (besides Thai). It’s so fresh and bright, usually pretty light, and full of flavor! With the weather warming up (I mean it’s about to be summer here in Austin), I figured a fun spin on a classic greek salad is the perfect way to welcome the warmer weather!

Since we haven’t been going to the grocery store much, I’ve been trying to clean out our pantry and found some dried chickpeas. We’ve also been doing meatless Monday in our house for a few months so figured I would make a big batch to have on hand.

Well I made a lot and was trying to decide what to make to use the rest of them up and figured a chickpea salad would be quick and easy way to get in some veggies during a busy day. I went with Greek flavors and was so happy I did!

It comes together in about 15 minutes, doesn’t require any cooking (you can use canned chickpeas), has lots of veggies and some fiber, and loaded with flavor thanks to all the fresh herbs. It makes a great addition to any meal or an easy dish to bring to a potluck or BBQ.

How to cook dried chickpeas

For this chickpea salad, you can use dried or canned chickpeas. Canned makes it a little more convenient, but making chickpeas from scratch is really easy and they are a lot cheaper than the canned variety.

There are a few methods, but this is what has worked for me. I like to soak my chickpeas ahead of time as it reduces the cooking time and helps draw out some of the phytates and lectins, which can bind to nutrients and block mineral absorption in the body and can cause some gas and bloating for some. This isn’t totally necessary, but something I like to do and doesn’t take too much time.

To make chickpeas:

1. Add 2 cups to a large bowl and cover with warm water (about 3-4 inches above chickpeas). Stir in 2 tablespoons of apple cider vinegar or lemon juice. Let soak overnight. Rinse and drain.
2. Instant Pot – add chickpeas and 4 cups water with a pinch of salt. Cook on high pressure for 6 minutes and let pressure naturally release for 20 minutes.
3. Stovetop – add several inches of water to cover chickpeas in a large dutch oven or stock pot and bring to a boil. Reduce to a simmer. Cook for 60-90 minutes depending on your preference of tenderness. The longer you cook, the more tender they will be. I suggest having them some somewhat firm for this recipe.

Greek Chickpea Salad

This greek chickpea salad is full of veggies, plant based protein, fresh herbs, feta, and a simple Greek dressing that has so much flavor! It comes together in 15 minutes and is perfect for your summertime BBQs, picnics, potlucks, or just a simple lunch or side dish.

Here is what you need:

• chickpeas – canned or made fresh
• cherry tomatoes
• cucumber
• artichoke hearts
• olives
• red onion
• feta
• fresh parsley
• fresh dill
• mint
• salt and pepper

First start off my making your dressing (see below). Set aside and let flavors combine.

Next, chop up the ingredients besides the chickpeas – tomatoes, cucumbers, artichokes, onions, olives, parsley, mint, and dill. Add the chickpeas, tomatoes, cucumbers, artichokes, onions, olives, and feta to a large bowl. Pour over the dressing and mix well. Then add the herbs and stir to combine.

That’s it!

Best greek salad dressing

What’s a greek salad without an amazing greek dressing?! This dressing uses household staples with the addition of some lemon juice and red pepper flakes for some zip and spice. The longer it sits, the more flavorful it gets too!

Here is what you need:

• olive oil
• red wine vinegar
• lemon juice
• dried oregano
• red pepper flakes
• salt and pepper

Simply whisk all the ingredients until combined. Adjust to taste if you like. This Mediterranean chickpea salad is lightly dressed, so if you like more dressing, feel free to 1.5 or double the recipe. It can also be used for on other dishes besides this chickpea salad recipe.

To make it vegan

Simply leave out the feta cheese to make it vegan. You can add more of the another ingredients if you like as well.

Greek chickpea salad for meal prep

This chickpea salad is perfect for meal prep! Honestly, I would say it actually works best for meal prep or making it a little in advance before serving. It allows the flavors to come together and combine.

If making it for a party, make it a few hours or the night before to allow the flavors to marinate! It will keep in the fridge for up to 5 days, but as it sits, the veggies do lose some of their crunch and texture.

More easy summer salads

Healthy Broccoli Salad with Honey Mustard Dressing

Raw Pad Thai Salad

Raw Summer Corn Salad with Tomato & Avocado

Chipotle Mexican Coleslaw

Tomato Jicama Salad

5 from 7 votes

Greek Chickpea Salad

Author: Kelly

Greek Chickpea Salad made with chickpeas, veggies, your favorite greek salad ingredients, and then tossed with fresh herbs and a quick Greek salad dressing for a light, flavorful, and healthy chickpea salad recipe. Perfect for BBQs, potlucks, and an easy lunch or dinner side dish.

Print Recipe

Course: Appetizer, Salad, Side Dish

Calories: 116kcal

Protein: 5.1g

Carbs: 14.5g

Fat: 4.6g

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6 cups

ingredients

Greek Chickpea Salad

• 3 1/2 cups chickpeas (2 15-ounce cans, rinsed and drained)
• 1 cup cherry tomatoes, quartered (175 grams)
• 1 cup diced cucumber (130 grams)
• 1/2 cup diced red onion (60 grams)
• 1/2 cup Kalamata olives, halved or quartered (65 grams)
• 1 cup quartered artichoke hearts, halved (150 grams)
• 1/2 heaping cup crumbled feta (2 1/2 ounces)
• 1/4 cup packed fresh parsley, rough chopped
• 1/4 cup packed fresh mint, rough chopped
• 2 tablespoons packed fresh dill, rough chopped
• salt and pepper, to taste

Greek Salad Dressing

• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• salt and pepper, to taste

instructions

• Make the dressing by adding the red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine.
• Add chickpeas, tomatoes, cucumber, onions, olives, artichokes, and feta to a large bowl. Add dressing and mix well to combine. Add the chopped parlsey, mint, and dill and mix one more time. Season with salt and pepper if needed and enjoy!

nutrition

Nutrition Facts

Greek Chickpea Salad

Amount Per Serving (1 /2 cup)

Calories 116 Calories from Fat 41

% Daily Value*

Fat 4.6g7%

Saturated Fat 0.8g5%

Polyunsaturated Fat 0.6g

Monounsaturated Fat 1.1g

Potassium 133mg4%

Carbohydrates 14.5g5%

Fiber 3.9g16%

Sugar 3g3%

Protein 5.1g10%

Vitamin A 187IU4%

Vitamin C 2.7mg3%

Calcium 52mg5%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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