Greek Chickpea Salad Recipe

Greek Chickpea Salad Recipe

This one-bowl wonder of a salad is packed with chickpeas, olives, feta, and fresh veggies. It's a fantastic make-ahead chickpea salad that stays fresh for a couple days in the fridge.

Course Salad

Cuisine Greek

Keyword Greek chickpea salad

Prep Time 15

Total Time 15

Servings

Calories 229kcal

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

*Feel free to use another acid in place of the red wine vinegar such as white balsamic vinegar, champagne vinegar, or lemon juice.

Don't need to keep this salad vegetarian? Amp up the protein by adding Greek chicken, grilled salmon, baked shrimp, or good ol' shredded rotisserie chicken.

Nutrition