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Greek Wedge Salad

Recipe from Two Peas and Their Pod

This Greek Wedge Salad is fresh, crisp, and packed with Mediterranean flavors. Iceberg lettuce wedges are topped with cucumber, tomatoes, kalamata olives, feta, crispy roasted chickpeas, and a homemade Greek vinaigrette for an easy side dish that's perfect for summer meals and entertaining.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Cuisine: Greek
Keyword: chickpea, cucumber, tomato, wedge salad
Servings: 6
Calories: 234kcal

Ingredients

For the chickpeas:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 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

For the salad:

  • 1 head iceberg lettuce
  • 1 cup diced English cucumber
  • 1 cup halved grape tomatoes
  • 1/2 cup halved kalamata olives
  • 1/2 cup thinly sliced red onion
  • 1/2 cup feta cheese
  • 2 tablespoons chopped parsley

Instructions

  • Roast the chickpeas: Preheat the oven to 400°F. Pat the chickpeas dry with a paper towel. Place on a baking sheet and toss with olive oil, garlic powder, oregano, paprika, salt, and pepper. Spread into an even layer and roast for 20 to 25 minutes, or until crispy, shaking the pan halfway through. Let cool slightly.
  • Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, Dijon mustard, oregano, salt, and pepper until well combined.
  • Prepare the lettuce: Remove any wilted outer leaves from the iceberg lettuce. Cut the head into 6 wedges, keeping the core intact so the wedges hold together.
  • Assemble the salad: Place the lettuce wedges on a serving platter or individual plates. Top with cucumber, tomatoes, olives, red onion, feta cheese, and roasted chickpeas.
  • Dress and serve: Drizzle the dressing over the wedges and finish with chopped parsley. Serve immediately.

Notes

  • Pat the chickpeas very dry before roasting so they become crispy.
  • The chickpeas will continue to crisp slightly as they cool.
  • Use a block of feta and crumble it yourself for the best flavor.
  • Keep the lettuce core intact when cutting wedges so they hold together.
  • Dress the salad right before serving for the crispiest texture.
  • The dressing can be made several days ahead and refrigerated. Shake well before serving.
  • Leftover roasted chickpeas make a great snack or salad topper.

Nutrition

Calories: 234kcal | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 530mg | Potassium: 369mg | Fiber: 5g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 2mg