You'll love this Greek Chickpea Salad, it's packed with fresh and healthy ingredients and filled with flavor. Served cold, this salad is perfect for lunch, as a side dish, or for your next potluck.
In a large bowl, combine rinsed chickpeas, tomatoes, red onion, bell pepper, cucumber, olives, parsley, and feta cheese. Set aside.
In a separate bowl, combine lemon juice, olive oil, salt, pepper, and garlic powder. Stir well to combine. Pour over chickpea mixture and toss to combine.
Serve immediately. If not serving immediately, wait to add dressing until just before serving. Best enjoyed within 2-3 days. Refrigerate any leftovers.
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.