Classic Mediterranean flavors are what make up this easy Greek chickpea salad loaded with fresh veg and bright herbs keeping it light, lean and tangy.
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“Absolutely loved this. Followed the recipe, and I can’t think of any modifications! So fresh and yummy. It kept in the fridge for a whole week as I ate it for lunches, and didn’t turn bad at all which was surprising with how fresh all the ingredients are.” ~Abigail, FoodieCrush reader
A Hearty Vegetarian Salad That’s Perfect for Meal Prep
The most popular recipe request I’m emailed on the regular after readers sign up for my newsletter (if you haven’t yet, here’s how), it’s the ask for more easy Mediterranean recipes. And I’m more than happy to fulfill that request!
I’ve got a particular soft spot for Greek-inspired salads (check out this Traditional Horiatiki Salad, Greek Chicken Salad, Greek Watermelon Salad, and Greek Quinoa Salad for more Mediterranean inspo). And I figured, why not add one more to the mix?
This chickpea Greek salad is not one of those that calls for unusual ingredients or mastered knife skills. This baby is basic, fresh, flavorful, and easy to pull together with just one bowl, making it a quick side dish, or if you’re trying to eat more veg like me, as a hearty vegetarian main meal.
Enjoy! Heidi
My Tips for Greek Salad Success
- English cucumbers work best in salads like this. They’re long and slender with a more tender skin than traditional slicing cucumbers found in the grocery store. This tender skin is why they’re sold wrapped in plastic and why there’s no need to peel away their dark green skin. English cucumbers also have fewer, smaller seeds for a sweeter fruit with a less bitter bite.
- Use a combo of fresh and dried herbs. This salad calls for fresh dill and dried oregano. But can you use all dried or all fresh instead? Sure! However, much prefer the delicate flavor of fresh dill over dried, and on the flip side, I prefer the more pungent zing of dried oregano over fresh. It’s all about your own taste so feel free to swap if you’d like.
- Keep the dressing super simple. While my favorite Greek salad dressing can surely be used in this chickpea feta salad, I kept things ultra simple and clean this time around. Drizzle the olive oil and vinegar directly on the salad and sprinkle a bit of sugar to mellow the sharp vinegar notes. Season with kosher salt and freshly ground black pepper, then toss to coat.
This Salad’s Signature Greek Flavor Makers
The full recipe, with amounts, can be found in the recipe card below.
Chickpeas
Chickpeas straight from the can, aka garbanzo beans, offer a firm, somewhat nutty bite that adds richness and bulk to vegetarian recipes that actually fill you up, making them the perfect protein for this easy Greek chickpea salad.
I like the Goya or Kroger’s Simple Truth Organics brands of chickpeas best. Rinse and drain the chickpeas well before using.
Feta Cheese
As I suggest in every Greek-inspired recipe, avoid buying crumbled feta cheese and buy block feta cheese in brine instead. Pre-crumbled feta is treated with a coating so it doesn’t stick together, but it also changes the flavor and texture of the cheese. Instead, look for an authentic feta cheese sold in brine for the creamiest tang.
Kalamata Olives
Olives are a mainstay in Greek recipes, with Kalamata olives being the most popular on the puckered block. These olives add a smooth tang to any salad and can be commonly found in the grocery store.
Whole olives that have not yet been pitted offer the most flavor, but pitted olives are obviously the most convenient.
Herbs
Favorite Mediterranean herbs to mix and match in this salad (dried or fresh) include: dill, oregano, basil, tarragon, parsley, mint, and marjoram.
You Can Make This Greek Chickpea Salad in 1 Bowl
One bowl is all you need! Following this salad’s lead with a simple ingredient list is the simple fact you only need one bowl to make and dress it in. Fewer dishes to clean up later? I’m down with that.
Want to meal prep this recipe? No problem! It will last up to 5 days in the fridge, though the veggies and herbs will soften as time passes.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Greek Chickpea Salad Recipe
Ingredients
- 15 ounces canned chickpeas , rinsed and drained
- 1 English cucumber , halved and sliced into coins
- 2 cups halved cherry tomatoes
- ¾ cup pitted kalamata olives , drained and halved
- ¼ cup slivered red onion
- 6 ounces feta cheese , crumbled
- ¼ cup chopped fresh dill
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar*
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon granulated sugar , optional
Instructions
- In a large bowl, add the drained chickpeas, cucumber, tomatoes, kalamata olives, red onion, half of the feta cheese and the dill.
- Drizzle with the olive oil and vinegar then season with the kosher salt, freshly ground black pepper and sugar.
- Toss gently and add the rest of the feta cheese. Adjust seasoning and serve or refrigerate overnight.
Notes
Nutrition
Greek Out with These Tasty Main Dishes
- Grilled Greek Chicken Kebabs
- Greek Turkey Burgers With Tzatziki Sauce
- Greek Marinated Chicken
- Easy Chicken Gyros With Tzatziki Sauce
- Pork Souvlaki With Lemon Rice
- One-Pan Mediterranean Chicken
More Chickpea Salads to Try
- Italian Chickpea Salad
- Mediterranean Chickpea Salad-Stuffed Avocados
- Herby Mediterranean Chickpea Salad
- Italian Chopped Salad with Marinated Chickpeas
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