Greek Chickpea Salad
This Greek chickpea salad combines fresh vegetables and garbanzo beans with a delightful homemade dressing. It’s bursting with classic Greek flavors and works perfectly as a quick side dish or a light main course. It’s one of my favorite salads for the warmer months!
Servings: 4
Calories: 322kcal
Ingredients
- 1 15-ounce can of chickpeas, rinsed and drained - (240g drained)
- 1 red onion - chopped
- 1 cup cherry tomatoes - sliced in half
- 1 cucumber - chopped
- 1 yellow bell pepper - or any other color
- ½ cup kalamata olives - sliced or whole
- ¼ cup feta cheese crumbled
Greek Dressing
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large salad bowl, combine the chickpeas, red onion, cherry tomatoes, cucumber, bell pepper, olives, and feta cheese.
- Prepare the dressing: Mix the lemon juice, extra virgin olive oil, oregano, salt, and pepper in a jar or small mixing bowl.
- Drizzle the salad with the dressing and toss well to combine. Sprinkle with extra oregano and serve immediately.
Notes
How to make it in advance and store: If you want to make this salad in advance for a picnic or a summer party, mix the salad and store it in the fridge. Keep the dressing separate and add it to the salad only when you are ready to consume it.
If you have any leftovers, after a few days, the cucumbers will break down a bit and become soggy, so it’s best to eat it within 2-3 days of making the salad.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 322kcal | Carbohydrates: 38g | Protein: 12g | Fat: 15g | Sugar: 8g