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5 from 2 votes

Greek Chickpea Salad

Recipe from Two Peas and Their Pod

Greek Chickpea Salad- a simple salad made with chickpeas, colorful vegetables, olives, herbs, feta cheese, and a light lemon dressing. It makes a great quick and easy lunch, party appetizer, or side dish to any meal.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Greek
Keyword: chickpea
Servings: 6
Calories: 301kcal


For the Salad:

  • 15 ounces chickpeas, rinsed and drained
  • 2 cups grape tomatoes, halved
  • 1 English cucumber, chopped
  • 1 red bell pepper, chopped
  • 3/4 cup pitted kalamata olives, halved
  • 1/3 cup chopped red onion
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and black pepper, to taste

For the dressing:

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/4 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper, to taste


  • In a large bowl, combine the chickpeas, tomatoes, cucumber, bell pepper, olives, red onion, feta cheese, dill, and parsley. Season with salt and pepper.
  • To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, mustard, and oregano in a small bowl. Season with salt and pepper, to taste.
  • Drizzle the salad with dressing and toss to combine. Taste and season with additional salt and pepper, if necessary. Serve immediately or place the salad in refrigerator for 1 hour so the flavors can marinate.


Store the salad in an airtight container in the refrigerator for up to 2 days.


Calories: 301kcal | Carbohydrates: 26g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 491mg | Potassium: 491mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1381IU | Vitamin C: 38mg | Calcium: 161mg | Iron: 3mg