Greek

Greek Chickpea and Feta Salad

Name: Greek Chickpea and Feta Salad
Total time: 20 min
Ingredients: 2 (15oz) cans chickpeas (drained and rinsed); 1/2 english cucumber, diced ((about 1 cup)); 1 yellow bell pepper, diced ((about 1 cup)); 1/2 red onion, diced ((about 1/3 cup)); 1 cup cherry tomatoes, halved; 1/2 cup pitted kalamata olives, halved; 1/3 cup feta cheese, crumbled; 2 tbsp fresh parsley, chopped; 1/4 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 lemon, juiced ((about 1/3 cup)); 2 garlic cloves, minced; 1 tsp dijon mustard; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

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This vibrant Greek chickpea and feta salad is loaded with crunchy colorful vegetables, kalamata olives, and a zesty lemon vinaigrette.

Ready in under 20 minutes, this protein-packed, gluten-free recipe is perfect for a quick lunch, healthy side dish or satisfying snack any time of day.

Looking for more Greek plant-based recipes? Check out my Orzo Pasta Salad or Greek Zucchini Patties.

Contents hide

1 ARE CHICKPEAS AND GARBANZO BEANS THE SAME THING?

2 WHAT INGREDIENTS DO I NEED TO MAKE GREEK CHICKPEA AND FETA SALAD?

3 HOW TO MAKE GREEK CHICKPEA AND FETA SALAD

4 WHAT TO SERVE WITH CHICKPEA AND FETA SALAD

5 RECIPE VARIATIONS AND SUBSTITUTIONS

6 MAKE AHEAD AND STORING INSTRUCTIONS

7 RECOMMENDED TOOLS

8 RECIPE FAQ’S

9 MORE RECIPES YOU’LL LOVE

10 Greek Chickpea and Feta Salad

10.1 Ingredients

10.1.1 For the salad:

10.1.2 For the vinaigrette:

10.2 Instructions

10.3 Notes

10.4 Nutrition

ARE CHICKPEAS AND GARBANZO BEANS THE SAME THING?

Chickpeas and garbanzo beans are the same legume, with “chickpea” used in the U.S. and “garbanzo” in Europe.

The name “chickpea” comes from the Latin name cicer arietinum, while “garbanzo” is the Spanish version.

These round, peach-colored legumes have a nutty flavor and are also the main ingredient in my creamy hummus recipe.

WHAT INGREDIENTS DO I NEED TO MAKE GREEK CHICKPEA AND FETA SALAD?

Veggies: this salad is filled with a colorful mix of fresh ingredients like yellow bell pepper, red onion, cherry tomatoes, and cucumber. The combination of crunchy veggies adds the perfect texture.

Chickpeas: canned or dried and cooked chickpeas work but I recommend canned to keep this recipe quick and easy. When using canned, be sure to drain and rinse them well.

Mix-ins: staying true to a classic Greek salad, we’re adding kalamata olives and crumbled feta cheese. You can also toss in some diced avocado for extra healthy fats.

Dressing: to make the Greek vinaigrette, you’ll need olive oil, red wine vinegar, fresh lemon juice, garlic, Dijon mustard, dried oregano, salt, and pepper. It’s incredibly simple and refreshingly delicious.

Feta: always buy a block of feta in brine for the best taste.Want to keep this dairy free? Substitute for a vegan feta or leave it out altogether.

HOW TO MAKE GREEK CHICKPEA AND FETA SALAD

Step 1 – Prep ingredients. Dice cucumber, bell pepper and red onion. Slice tomatoes and kalamata olives in half. Chop parsley and mince garlic cloves. Drain and rinse chickpeas. Set aside.

Step 2 – In a separate small bowl, add all vinaigrette ingredients and whisk to combine.

Step 3 – In a large bowl, combine drained chickpeas, cucumber, bell pepper, red onion, tomatoes, kalamata olives, feta cheese and fresh parsley.

Step 4 – Pour vinaigrette over the top of the salad and toss to combine. Serve immediately or place in the fridge for 1-2 hours to let flavors meld.

WHAT TO SERVE WITH CHICKPEA AND FETA SALAD

Chickpea and feta salad makes a perfect light lunch or nourishing snack, but it can also be a great side dish for countless other recipes.

Such as lamb chops, gyros, grilled chicken caprese, chicken thighs and rice, pastitsio, or spanakopita for a complete vegetarian meal.

Other ways to serve:

Bulk up your snack or lunch by pairing it with a bowl of creamy hummus.
Spoon the chickpea and feta salad over a cooked grain such as brown rice, quinoa or bulgur wheat for a fiber-rich and filling meal.
Fill warm, soft pita pockets with chickpea and feta salad for a quick and convenient lunch on the go.

RECIPE VARIATIONS AND SUBSTITUTIONS

There are so many ways to customize this chickpea and feta salad to make it your own. I’ve included my favorite variations below for some fun inspo!

Protein: try adding cubed grilled chicken, salmon or shrimp. For more plant-based protein add 1 cup of cooked quinoa.
More veggies: consider including avocado, artichoke hearts, green onion, pepperoncini, kale or other leafy greens.
Use a different dressing: switch it up with your favorite dressing or just use olive oil, salt and pepper to keep things simple.
Switch up the herbs: try fresh dill, chives, mint or oregano.

MAKE AHEAD AND STORING INSTRUCTIONS

How to make ahead: prepare vinaigrette in a jar and store in the fridge for up to 7 days in advance. Chop up all your veggies and store in separate airtight containers up to 2 days in advance. When ready to serve, add all ingredients to a big bowl with vinaigrette and toss to combine.

How to store: store any leftover salad in an airtight container in the fridge for up to 4 days and make sure to toss it before each use.

RECOMMENDED TOOLS

RECIPE FAQ’S

Are chickpeas good for you?

Chickpeas are packed with nutrients and make an excellent addition to a salad for plant-based protein. They’re also rich in fiber, iron, zinc, phosphorus, and B vitamins.

What is the best dressing for chickpea and feta salad?

I prefer my Greek vinaigrette dressing for this recipe, but just plain olive oil, salt and pepper would be delicious as well if you want to keep things simple.

How many calories are in chickpea salad with feta?

In this recipe for chickpea and feta salad there are 251 calories in 1 serving and 10.7 grams of protein!

MORE RECIPES YOU’LL LOVE

Did you make this? Please RATE THE RECIPE below!

Greek Chickpea and Feta Salad

This vibrant protein-packed salad is loaded with crunchy colorful vegetables, kalamata olives, and a zesty lemon vinaigrette. Ready in under 20 minutes, this is a perfect weekday lunch or satisfying snack any time of day.

Course Main Course, Salad, Side Dish

Cuisine Greek

Total Time 20

Servings cups

Calories 251kcal

Ingredients

For the salad:

2 (15oz) cans chickpeas drained and rinsed
1/2 english cucumber, diced (about 1 cup)
1 yellow bell pepper, diced (about 1 cup)
1/2 red onion, diced (about 1/3 cup)
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved
1/3 cup feta cheese, crumbled
2 tbsp fresh parsley, chopped

For the vinaigrette:

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced (about 1/3 cup)
2 garlic cloves, minced
1 tsp dijon mustard
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Instructions

Prep ingredients. Dice cucumber, bell pepper and red onion. Slice tomatoes and kalamata olives in half. Chop parsley and mince garlic cloves. Drain and rinse chickpeas. Set aside.
In a separate small bowl, add all vinaigrette ingredients and whisk to combine.
In a large bowl, combine drained chickpeas, cucumber, bell pepper, red onion, tomatoes, kalamata olives, feta cheese and fresh parsley.
Pour vinaigrette over the top of the salad and toss to combine. Serve immediately or place in the fridge for 1-2 hours to let flavors meld.

Notes

Store in an airtight container in the fridge 3-4 days.
Keep dressing and salad separate if possible to ensure fresh and crunchy veggies for longer.
Leave off feta for a completely vegan + gluten free recipe.