Greek Chickpea Salad
An easy, filling, and flavorful salad or side dish that is perfect for summer dinners, potlucks, and easy lunches.
Ingredients
Salad
- 1 (15 oz) can chickpeas
- 1 medium cucumber English or Persian preferred
- 1 bell pepper any color
- 1 pint cherry tomatoes halved
- 1/2 cup kalamata olives
- 1/4 cup red onion chopped
- 1/4 cup feta cheese crumbled
- 1 tablespoon fresh parsley or dill chopped
Dressing
- 1/4 cup red wine vinegar
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- kosher salt and black pepper to taste, see note
Instructions
- Drain and rinse chickpeas. Set aside to dry slightly.
- Chop cucumber, pepper, tomatoes, olives, and red onion. Add to a large bowl together with the chickpeas, and toss to combine.
- In a small jar or liquid measuring cup, shake or whisk together the dressing ingredients.
- When ready to serve, pour dressing over the salad and toss again. Sprinkle feta and fresh herbs on top and serve.
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Notes
- I usually start with adding a heaping 1/4 teaspoon of salt and 10-12 cranks of fresh-ground black pepper to the dressing. An easy way to test salad dressing is to dip one cucumber or bell pepper piece into the dressing, then taste. You'll know right away if you want to add more salt, pepper, or anything else.
- English or Persian cucumbers are best, especially if you plan to eat this over the course of several days.
- Feel free to swap halved or quartered tomatoes -- Roma, on-the-vine, or heirloom tomatoes would all work great.
- Feta that comes in a block packaged in brine usually has the best texture and flavor, but pre-crumbled is delicious in this, as well.
- Fully dressed, this is best eaten the same day, but if you leave off the dressing and feta it keeps well several days in the fridge.
Nutrition Estimate
Calories: 126 kcal, Carbohydrates: 10 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 675 mg, Potassium: 437 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 1670 IU, Vitamin C: 68.1 mg, Calcium: 78 mg, Iron: 1.3 mg