This easy, versatile recipe for Greek chickpea salad is one to remember for a quick side dish or easy meal prep. Serve this at your next family dinner, picnic, or barbecue, or package it up with fresh greens or grilled chicken for an easy, healthy make-ahead lunch. Either way, it’s healthy and flavorful!
If you enjoy Mediterranean flavors, this is a recipe you absolutely need in your life. It’s everything that works about a classic Greek salad, but heartier and more versatile, thanks to the beauty of chickpeas.
Lately we’ve been enjoying this recipe almost weekly. Extra guests for dinner? Added this to the menu for a quick, easy, and filling side. Big gathering for my son’s birthday party? Doubled the recipe, watched it disappear!
Here’s what you’ll need to pull it together.
What’s in a Greek Chickpea Salad?
- Chickpeas, obviously! One 15 ounce can, drained and rinsed
- Cherry tomatoes
- Bell pepper, any color
- Pitted Kalamata olives
- Red onion (optional)
- Feta cheese
- Fresh parsley (optional but a nice touch at the end)
The process of making this could not be simpler. Drain and rinse the chickpeas, then toss them together with the sliced cucumbers, tomatoes, bell peppers, olives, and red onion. At this point you could even refrigerate the mixture for a few hours if you’re working ahead.
When you’re ready to serve, just add dressing, feta, and a sprinkling of chopped parsley. That’s it!
If you haven’t experimented with making your own salad dressing yet, this is the perfect time to start. The dressing for this salad is so easy, and made up of basic pantry items:
- Red wine vinegar
- Olive oil
- Salt & pepper
- Dried oregano
So simple to whisk all these together, and the dressing adds just the right balance of flavors to liven up the chickpeas and give those crisp veggies a little zing!
Can I make this a meal prep?
Yes! I discovered more or less by accident that this salad makes an outstanding lunch, and now love making it ahead on the weekends so we can enjoy it throughout the week.
Just place a bed of arugula in the bottom of your meal prep containers, then spoon about 1 cup of Greek chickpea salad on top. Arugula keeps well, stands up to the dressing, and has a peppery flavor that complements these Mediterranean flavors well. I always add a few extra olives to my boxes for good measure!
I love that this is a filling meatless lunch, thanks to the chickpeas. But it’s also delicious with some simple grilled chicken, if you want to level up the protein even more.
No matter what, don’t forget some pita bread or chips! They are perfect to round out this meal.
If you try this Greek Chickpea Salad or any other recipe on the blog, please rate it and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Greek Chickpea Salad
- 1 (15 oz) can chickpeas drained and rinsed
- 1 medium cucumber diced
- 1 bell pepper diced
- 1 pint cherry tomatoes halved
- 1/2 cup kalamata olives
- 1/4 cup red onion chopped
- 1/4 cup feta cheese
- 1 tbsp fresh parsley chopped
- 2 tbsps red wine vinegar
- 1 tbsp olive oil
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
Optional, for serving:
- Grilled chicken
- In a small bowl or jar, combine all the dressing ingredients. Shake or whisk vigorously to combine, then set aside.
- In a large bowl, combine chickpeas, cucumber, pepper, tomatoes, olives, and red onion. Toss to combine.
- When ready to serve, pour dressing over the salad and toss again. Sprinkle feta and parsley on top and serve.