Greek Chickpea Salad

5 from 2 votes

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:

Calories: 301kcal

Ingredients

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

Instructions

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.

Notes

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

Nutrition