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–+ servings
Big wood bowl filled with colorful Greek chickpea salad with two wood salad tongs dipped into bowl.
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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.
Total Time20 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Greek
Servings: 6 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.

Nutrition

Serving: 1cup | Calories: 251kcal | Carbohydrates: 25.4g | Protein: 10.7g | Fat: 14.7g