Greek Chickpea Salad

The perfect Spring or Summer Salad! Light, flavorful & great for any occasion -- lunch, bbq or brunch

Easy, Savory and DELISH!

This is the salad of my dreams! You know how we love Mediterranean flavors… well, I’ve made this salad several times and we literally can’t stop eating it!

Chickpeas, cucumber, yellow pepper, cherry tomatoes, kalamata olives, creamy feta and fresh chopped parsley all tossed in the yummiest Lemony Vinaigrette.

Super easy to make, it makes a large quantity so perfect for a party or meal prep. And it’s hearty so it lasts a few days — there’s nothing to wilt.

Scroll down for recipe. 

Greek Chickpea Salad

Recipe

Greek Chickpea Salad
 
Prep time
Total time
 
The perfect Spring and Summer salad! Light, flavorful and perfect for any occasion -- light lunch, bbq or brunch. Makes a large quantity and keeps well -- there's nothing to wilt.
Author:
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-free, Vegetarian
Serves: 4-6 servings
Ingredients
Salad
  • 2 cups cucumber, sliced and quartered (we used English Cucumbers)
  • 1 can of chickpeas, drained and rinsed
  • 1 cup yellow bell pepper, diced
  • 1½ cups cherry tomatoes, halved
  • 1 cup red onion, diced
  • ½ cup kalamata olives, halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
Lemony Vinaigrette (Makes about ½ cup)
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1½ tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon dried oregano
  • ⅛ teaspoon kosher salt (or more to taste)
  • ⅛ teaspoon pepper (or more to taste)
Instructions
Lemony Vinaigrette
  1. In a liquid measuring cup or small bowl, whisk all ingredients until well combined. Set aside. Note any extra dressing saves well in the refrigerator for several days in a sealed jar.
Salad
  1. Place all ingredients except parsley in a large bowl. Pour dressing over salad to taste and toss to combine. Stir in parsley and serve.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: