All of your favorite Greek ingredients are combined in this easy Greek Chickpea Salad. This salad makes a great dish to bring to a get together or for meal prep. It also works nicely as a lunch option or a side dish to your main meal.
As part of my weekly meal prep I like to throw together a couple of salads which usually includes a chickpea salad, like this Greek Chickpea Salad.
As part of the mediterranean diet I try to incorporate beans into as many meals as I can. This salad is a great topping on your favorite main dish, or served over leafy greens. It makes a perfect side dish.
For example, you can top a Chicken Shawarma Bowl with it, or add it to a Beef Kafta Bowl or add it to a Hummus Spiced Beef Plate or a pita filled with hummus, tabbouleh and chicken. You can’t beat an easy salad that you can chop up at the begging of the week and will hold up in the fridge.
This delicious greek chickpea salad is one of my favorites because I love Greek ingredients. When Mike and I went to Greece last year I was in foodie heaven. We ate one delicious salad after another.
If you like salads check out my salad recipes here. If you like Greek style salads try this Greek Village Salad, Greek Chicken Salad, Maroulosalta or this Greek Orzo Pasta Salad.
I love chickpea salads and make a lot of variations like this Mediterranean Chickpea Salad, Chickpea Herb Salad, Zucchini Chickpea Quinoa Salad and this Mediterranean Eggplant Chickpea Salad.
Recipe Ingredients You’ll Need
- Beans: Of course the protein of this salad is the chickpeas { garbanzo beans }. You can use a can of chickpeas-I like to drain and rinse them. Many people also like to soak their own chickpeas which also works nicely. You could substitute white beans or kidney beans for this chickpeas.
- Fresh Vegetables: I love all of the fresh veggies in this salad. The star of this salad is the crisp, fresh vegetables. I use english cucumbers {or persian cucumbers}, red and green bell peppers, cherry tomatoes or grape tomatoes and red onion. Feel free to use what you have on hand. Other ideas I like are jalapeño peppers for spice, green bell pepper, green onion, zucchini {try spiralizing it} and cauliflower.
- Cheese: The creamy feta cheese is one of my favorites parts of a Greek salad. I love the saltiness of it and the creamy texture it adds. You also could use goat cheese or if cheese isn’t your thing feel free to leave it out.
- Olives: Kalamata olives are always in my Greek inspired salads. You can use a combination of green and kalamata olives or really anything you have on hand works.
- The Dressing: I make a simple Greek style dressing for this salad using extra virgin olive oil, red wine vinegar, fresh lemon juice, oregano, garlic, salt and pepper. You can really use your favorite greek salad dressing or red wine vinaigrette that you have on hand.
For exact ingredient amounts and instructions, see the full recipe card below.
Ways to Modify this Salad
- Beans: Like I mentioned above, this salad uses chickpeas but you can use a variety of beans. White beans and kidney beans work really nicely. You could also get creative and try two or three beans along with the other ingredients.
- Vegetables: This salad is at its best in the warm months when you can use farmers market or garden vegetables. I love finding whatever is in season and adding that in. For example, in summer I love finding heirloom tomatoes and adding those.
- Spiralizing: To make this salad extra fun sometimes I like to spiralize a cucumber or zucchini and add that in. It adds texture and is visually appealing.
- Fresh Herbs: Another way to take this salad to the next level is fresh herbs. I love adding fresh mint, fresh parsley, fresh dill or basil.
- Other Ingredients: other ingredients that are nice in this salad are artichoke hearts, green olives, black olives, roasted red peppers or banana peppers.
How to Make a Greek Chickpea Salad
Step 1: Create Salad: In a large bowl combine the salad ingredients and gently toss.
Step 2: Create Dressing: In a mason jar or salad dressing container combine the dressing ingredients and mix well.
Step 3: Mix Dressing and Salad: Pour the dressing over the salad and toss. Refrigerate for two hours before serving if possible, otherwise serve immediately.
What to Pair with this Greek Chickpea Salad
- I love to pair this salad with seafood like this Air Fryer Cod, Black Sea Bass or this Baked Cod with Lemon Sauce.
- Beef is another nice pairing. I often do this Grilled Flank Steak with Dry Rub, Grilled Beef Kofta Kebabs or these Mediterranean Beef Kabobs.
- A few other dishes I like to serve with this salad are these Mediterranean Baked Turkey Meatballs, Moroccan Chicken Thighs or these Grilled Chicken Thighs with Greek Marinade.
Recipe FAQ
If you are making this salad ahead of time I suggest prepping all of the ingredients and adding them together except for the feta cheese. When you are ready to serve the salad add the feta cheese in and toss it to combine.
I also leave the dressing off of the salad until about two hours before I am serving and then I will toss it and refrigerate it. You can make the dressing ahead of time and store in a mason jar so it is ready to go.
You can use canned chickpeas or dried. For the canned chickpeas just rinse and drain them well. If using dried chickpeas, soak them overnight and cook until tender.
Greek Chickpea Salad
Ingredients
For the salad
- 1 – 15 ounce can of chickpeas, drained and rinsed
- 1 red bell pepper, seeds removed, diced
- 1 green bell pepper, seeds removed, diced
- 1 english cucumber, diced
- 1 1/2 cups cherry tomatoes, cut in half
- 1/4 cup red onion, diced
- 1/2 cup kalamata olives, pitted
- 6 ounces of feta cheese, crumbled
- Optional: pepperoncinis, chopped
For the dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 garlic clove, minced
- 1 lemon, juiced
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Optional spices: sumac, za’atar, cayenne pepper, basil
Instructions
- In a large bowl combine the salad ingredients and gently toss.
- In a mason jar or salad dressing container combine the dressing ingredients and mix well.
- Pour the dressing over the salad and toss.
- Refrigerate for two hours before serving if possible, otherwise serve immediately.
Notes
- Garnish ideas: you can add fresh herbs like mint, basil or parsley.
- The leftovers will keep in the fridge for up to a week in a sealed container in the fridge.
- You can try other beans instead of chickpeas like white beans, kidney or black beans or try adding two or three.
This is delicious! I added the pepperoncini and one teaspoon more oregano to the dressing. It is a meal by itself. Thank you for this recipe that will be a part of our family in all seasons.
Great ideas! So glad you enjoyed it!
Just made this for tonight’s dinner. We are having it as our “Meatless Tuesday” dish. It’s sat in the dressing for a little more than an hour. We are planning to eat in about an hour from now. It seems very bland. I’ve added some more seasoning, I’ve used dried basil (as I don’t have any fresh) and some pepperoncinis with it’s juice. Here’s expecting it will be a 4 **** meal!
I would go ahead and add more spices–hopefully that helps.I would do more oregano and then maybe try other spices you like–basil, sumac, za’atar, dill. You can also use more lemon juice if you like. I like the idea of the pepperoncinis with some of the juices! I hope you enjoy it.