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Home » Recipes » Salads

Greek Chickpea Salad

Modified: May 21, 2024 · Published: Aug 5, 2018 by Heather · As an Amazon Associate I earn from qualifying purchases. · 761 words. · About 4 minutes to read this article.

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Greek chickpea salad is filled with flavor and packed with fresh ingredients. Served cold, this salad is perfect for lunch, as a side dish, or for your next potluck.

Greek chickpea salad in a serving bowl with a wooden serving spoon.

You're going to love this Greek chickpea salad because it's quick, easy, and filled with fresh summer ingredients. There's nothing better than a light and flavorful cold salad on a hot day!

The best part about this recipe is that there's no cooking involved. It's packed with simple ingredients like canned chickpeas, cucumber, cherry tomatoes, and olives. An easy homemade vinaigrette adds bright, fresh flavor that you're going to love!

Serve Greek chickpea salad for a quick cold lunch or side dish for your next potluck. It goes great with burgers or grilled lemon pepper chicken!

Ingredients and substitutions

Ingredients on a countertop.
  • Chickpeas - You'll need one 15 ounce can of chickpeas, also called garbanzo beans, for this recipe. If you have dried chickpeas on hand, they'll need to be soaked, cooked, and cooled before preparing this recipe.
  • Feta cheese - Can be substituted with any cheese you have on hand, like goat cheese, blue cheese, or mozzarella pearls.
  • Vegetables - Cherry tomatoes, red onion, bell pepper, and cucumber add fresh flavor and bulk to the salad. If you don't like one of the vegetables listed, feel free to substitute with one that you do enjoy.
  • Olives - Add salty, savory flavor to the salad. If you don't like olives, they can be omitted entirely.
  • Lemon juice - I recommend using fresh lemon juice for a bright, fresh flavor. If you don't have lemon juice on hand, it can be substituted with apple cider vinegar or white vinegar if needed.
  • Olive oil - I recommend extra virgin olive oil for dressings.
  • Seasoning - Salt, pepper, and garlic powder add flavor to the dressing.
  • Parsley - Adds a bright, fresh, and peppery flavor to your salad. Parsley could be substituted with fresh chopped mint or dill for a different flavor.

Tips and tricks

Pouring dressing over a salad and mixing in a large bowl.

Drain and rinse your chickpeas - After opening your canned chickpeas, pour them into a colander and run under tap water to rinse them. Shake excess water off before assembling your salad.

Dress your salad just before serving - Once dressed, the veggies begin to break down and soften. Your salad is best when dressed just before serving.

Storage

Greek chickpea salad is best served the same day as assembled for best flavor and texture.

Leftovers will keep for up to 3 days in a tightly sealed container in the refrigerator but vegetables will soften over time.

Frequently asked questions

A large bowl filled with ingredients for Greek chickpea salad.
Can I make this ahead?

If you'd like to make your chickpea salad ahead, I highly recommend storing the dressing separately until just before serving. Stored separately, your salad ingredients can be made a day ahead. The vegetables will begin to soften and break down once dressed, so don't add your dressing until just before serving.

Can I use a bottled dressing instead?

Yes, the dressing ingredients can be substituted with about 3 tablespoons of your favorite bottled vinaigrette dressing if needed.

Do I need to cook my canned chickpeas?

No, canned chickpeas are already cooked and don't need additional cooking. If you'd like to use dried chickpeas, they must be soaked, cooked, and cooled before preparing this recipe.

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📖 Recipe

Greek chickpea salad in a serving bowl with a wooden serving spoon.
Print Recipe
5 from 2 reviews

Greek Chickpea Salad

Greek chickpea salad is filled with flavor and packed with fresh ingredients. Served cold, this salad is perfect for lunch, as a side dish, or for your next potluck.
Prep Time10 minutes minutes
Total Time10 minutes minutes
Servings: 6 servings
Calories: 153kcal
Author: Heather

Ingredients

Salad

  • 15 ounces canned chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, diced
  • 1 bell pepper, diced
  • 1 medium cucumber, diced
  • ½ cup kalamata olives, pitted and sliced
  • ½ cup feta cheese
  • 2 tablespoons fresh parsley

Dressing

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
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Instructions

  • In a large bowl, combine rinsed chickpeas, tomatoes, red onion, bell pepper, cucumber, olives, feta cheese, and parsley. Set aside.
  • In a separate bowl, add lemon juice, olive oil, salt, pepper, and garlic powder. Whisk to combine. Pour over chickpea mixture and toss to combine. 
  • Serve immediately. If not serving immediately, wait to add dressing until just before serving.

Equipment Recommendations

  • Pyrex Glass Mixing Bowls
  • Lemon Juicer
  • Zwilling Pro Chef's Knife
  • Boos Maple Cutting Board

Notes

  • This recipe makes four entree/lunch size portions or six side dish portions.
  • If making ahead, keep the salad dressing separate, then toss just before serving.
  • Salad will keep for 3 days in a sealed container in the refrigerator. Vegetables will begin to break down once tossed in the dressing, so salad is best served the same day.

Nutrition Estimate

Calories: 153kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 711mg | Potassium: 272mg | Fiber: 5g | Sugar: 3g | Vitamin A: 986IU | Vitamin C: 36mg | Calcium: 104mg | Iron: 1mg
Course: Main Course, Salad
Cuisine: American

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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