Mediterranean food is one of my absolute favorites. It’s so fresh and bright, usually pretty light, and full of flavor! This greek chickpea salad combines your favorite greek ingredients into one delicious and easy chickpea salad recipe.
This recipe was actually created on a whim with ingredients I found in my pantry and fridge. I figured it would be a quick and tasty way to get in some veggies during busy weekdays. It turned out so good and I knew I had to share.
It comes together in about 15-20 minutes, doesn’t require any cooking, has lots of veggies, and is loaded with flavor thanks to all the fresh herbs. Make it for an easy lunch, a side at dinner, or to bring to a potluck or BBQ.
Why we love this greek chickpea salad recipe
- loaded with flavor!
- easy to make – simply chop and mix everything together.
- has plant-based protein, complex carbs, fiber, and healthy fats for a balanced side dish
- perfect for meal prep – the longer it sits, the more flavor it gets!
Ingredients
- chickpeas – canned or made fresh
- cherry tomatoes
- cucumber
- artichoke hearts
- olives
- red onion
- feta
- fresh parsley
- fresh dill
- fresh mint
- greek dressing – a combo of olive oil, red wine vinegar, lemon juice, dried oregano, and red pepper flakes
How to make greek chickpea salad
- Make the dressing. Add red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine.
- Make the salad. Add chickpeas, tomatoes, cucumber, onions, olives, artichokes, feta, and herbs to a large bowl. Then pour over the dressing and toss to combine.
- Enjoy! Season with salt and pepper if needed and enjoy!
The best greek salad dressing
What’s a greek salad without an amazing greek dressing?! This dressing uses household staples and has the perfect zip and spice to it. The longer it sits, the more flavorful it gets too!
Greek salad dressing ingredients:
- olive oil
- red wine vinegar
- lemon juice
- dried oregano
- red pepper flakes
- salt and pepper
Add ingredients to a jar and whisk to combine. Adjust to taste if you like. This 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 other dishes besides this recipe.
To make it vegan
Simply leave out the feta cheese to make this recipe vegan.
How to cook dried chickpeas
For this chickpea salad, you can use canned or dried. Making them 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. Soaking the chickpeas help rehydrate them and reduces the cooking time. When adding some acid, it can also help 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 people. This isn’t necessary, but something I like to do as it doesn’t take too much time.
How to cook dried beans:
- Soak chickpeas. Add 2 cups of chickpeas to a large bowl and cover with warm water (about 3-4 inches above chickpeas). Optional – stir in 2 tablespoons of apple cider vinegar or lemon juice. Let soak overnight. Rinse and drain.
- Instant pot – add chickpeas and 4 of cups water with a pinch of salt. Cook on high pressure for 6 minutes and let the pressure naturally release for 20 minutes.
- 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 they cook, the more tender they will be. I suggest having them somewhat firm for this recipe.
What to serve with greek chickpea salad
- in greek chicken bowls
- mixed with protein over some greens for an easy salad
- as a side to these grilled greek chicken kabobs
- alongside these greek chicken meatballs or greek lamb meatballs
- alongside protein and veggies for an easy meal
Storage
- fridge – store in an airtight glass container in the fridge for up to 5 days. As it sits, the veggies will lose some of their crunch.
Substitutions and additions
- chickpeas – canned or freshly made both work for this recipe.
- cherry tomatoes – any kind of tomato will work. I like cherry tomatoes as they hold up well and are the perfect bite-size.
- feta – leave out to make it vegan and dairy-free.
- fresh herbs – any ratio of herbs will work. You can leave some out or add more.
And here are some additions to add:
- fresh vegetables – the more the merrier! Bell peppers or zucchini would be good additions
- chicken – to bump up the protein
- avocado – to add some healthy fats and creaminess
More healthy salad recipes
- healthy broccoli salad with honey mustard dressing
- BLT pasta salad
- corn salad with tomato and avocado
- roasted potato salad
- tomato jicama salad
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Greek Chickpea Salad
ingredients
Greek Chickpea Salad
- 2 15-ounce cans chickpeas, rinsed and drained (about 3 1/2 cups)
- 1 heaping cup cherry tomatoes, quartered (175 grams)
- 1 heaping cup diced cucumber (130 grams)
- 1/2 cup diced red onion (60 grams)
- 1/2 cup Kalamata olives, halved or quartered (70 grams)
- 1 14-ounce can quartered artichoke hearts, halved
- 1/2 heaping cup crumbled feta (2 1/2 ounces)
- 1/4 packed cup fresh dill, roughly chopped
- 1/4 packed cup fresh parsley, roughly chopped
- 1/4 packed cup fresh mint, roughly 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. Add red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine.
- Make the salad. Add chickpeas, tomatoes, cucumber, onions, olives, artichokes, feta, and herbs to a large bowl. Pour over the dressing and toss to combine.
- Enjoy! Season with salt and pepper if needed and enjoy!
Kari says
Easy and delicious!
Kelly says
Glad you enjoyed it, Kari!