greek chickpea salad

This simple and easy Chopped Greek Chickpea Salad recipe takes less than 20 minutes to throw together. Packed with mediterranean flavors, chickpeas, tomatoes, bell pepper, feta, cucumber, olives and a light lemon dressing. You'll love this healthy salad to bring to parties or to pack for lunch!

The Easiest Chickpea Greek Salad

For the salad:

(15 ounce) can of chickpeas, rinsed and drained

red bell pepper, chopped

yellow bell pepper, chopped

green bell pepper, chopped

red onion

grape tomatoes, halved (about 1 cup halved grape tomatoes)

pitted kalamata olives, chopped if desired

cucumber,

feta cheese, crumbled or cut into 1/2 inch cubes

For the dressing:

olive oil

lemon juice

garlic,

oregano

salt and pepper, to taste

Place all salad ingredients into a large bowl and toss to combine.

In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.

Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.

This Mediterranean chickpea salad has all the flavors of a classic Greek salad plus hearty chickpeas and fresh oregano and parsley for an extra pop of flavor. A wonderful light meal or side dish!

Mediterranean Chickpea Salad

(19 fluid ounce) can chickpeas (rinsed and drained)

Persian cucumbers (chopped)

red onion (chopped)

parsley (chopped)

red bell pepper (chopped)

tomatoes

Kalamata olives

feta (packed in oil & herbs if possible)

garlic (minced)

Salt & pepper (to taste)

Drain &amp; rinse  your chickpeas and add them to a salad bowl.

Prep your veggies and herbs, and add them to the salad bowl as you go along.

Add the dressing ingredients (olive oil, lemon juice, garlic) right into the salad bowl and toss gently. 

Meal Prep Greek Chickpea Salad is a fresh and filling lunch idea! Make a big batch then divy into mason jars with lettuce for easy, on-the-go gluten-free lunches all week.

Greek Chickpea Salad

can chickpeas, drained and rinsed

grape or cherry tomatoes, halved or quartered

kalamata/green olives, chopped

red onion,

feta cheese

1-1/2 Tablespoons chopped fresh dill (or more or less)

salt

extra virgin olive oil

lemon juice (2-3 lemons)

honey

garlic clove, pressed

salt and pepper

For the Lemon-Oregano Dressing: Add all dressing ingredients into a jar with a tight fitting lid or bowl then shake or whisk to combine. Set aside.

Add remaining ingredients to a large bowl. Add HALF the dressing then stir gently to combine.

If making mason jar salads: add a couple Tablespoons of the remaining dressing into mason jars then add a few scoops of salad followed by as much lettuce as you can pack into the jar. Optional: add chopped chicken, steak, or shrimp on top of the chickpea salad before the lettuce. Screw lids on tightly then store in the refrigerator for up to 3 days. Salad on its own will last for 5 days.

https://content.jwplatform.com/videos/WuFCE2dj-1920.mp4

Greek Chickpea Salad is a fresh and filling lunch idea! Make a big batch then divy into mason jars with lettuce for easy, on-the-go gluten-free lunches all week.

This Greek Chickpea Salad is a tasty and filling salad, ready in a flash and perfect for lunch. Just add some good crusty bread.

Greek Chickpea Salad with Spinach

baby spinach

cucumber

cherry tomatoes

x 400 g can of cooked chickpeas (drained and rinsed)

g red onion (half a medium red onion) (thinly sliced)

kalamata olives (cut

g feta cheese

thyme (optional)

80 ml extra virgin olive oil

sea salt

black pepper

Make the dressing. Add the lemon juice to a bowl, whisk in the salt, pepper and oregano. Stir until the salt and pepper are dissolved.&nbsp;Next slowly add the olive oil, whisking all the time. Keep whisking until you have an emulsified sauce.Check the seasoning.

Add all the salad ingredients, except the feta, to a large salad bowl and toss well.You can add the dressing&nbsp;now and toss the salad. Or you can serve the dressing on the side.Place the feta on the salad and serve.Serve with some good crusty bread.

Greek Chickpea Salad is fresh, delicious and perfect for meal prep!!

chickpeas

Persian cucumber

green bell pepper (sliced)

grape tomatoes (halved)

kalamata olives

red onion (sliced lengthwise)

fresh feta (sliced thick)

Dressing:

lemons

oregano leaves (minced)

black pepper (to taste)

In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.

In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.

Serve about 1 1/2 tablespoons dressing with each salad.

https://www.youtube.com/watch?v=udr7VFegAwM

Greek Chickpea Salad is fresh, delicious and perfect for meal prep!!
https://www.skinnytaste.com/greek-chickpea-salad/

A simple Greek Chickpea Salad that is perfect on it’s own or as a side dish with chicken, beef, or pork. 

grape tomatoes

red bell pepper, diced

green bell pepper, diced

yellow bell pepper, diced

fresh dill, chopped

oz feta cheese, crumbled

red wine vinegar

dijon mustard

salt, plus more to taste

black pepper,

Add the chickpeas, diced green and red bell pepper, diced red onion, dill, and feta cheese to a mixing bowl.

Add the dressing ingredients to a food processor or blender. Pulse or blend until well combined.

Pour the dressing over the chickpea salad ingredients. Use a spoon to gently mix until the salad is well coated in the dressing.

Allow the salad to chill in the fridge for 1 hour before serving. Stir again before serving and enjoy!

This recipe is so perfect as is!! It was so easy to put together and was so full of flavor. Delicious as a main dish or a side. Will definitely make again!

So tasty! I made them on Sunday for quick and easy lunches during the week. The dill is the best added touch.

I made this as much lunch meal prep for the week - only adding the feta to each individual portion when ready to eat - and OMG! This is literally so fresh, bright and colorful and I am so happy eating it! I added sweet pepper chicken sausage to fill me up some more and it has been perfect. I will absolutely make again for myself or to share at a gathering.

This was amazing! Ashlea never steers me wrong, this will definitely be on repeat here. The hardest part about this recipe was letting it chill for an hour before eating!

Absolutely delishes! So much flavor and a nice light salad.

This recipe is delicious! It is very easy to put together and was a big hit at our dinner party. 100% recommend!!

This was delightful! My kids called it the rainbow salad. It was beautiful and also so delicious! Thank you!

This is such a refreshing salad! I love Greek salads and will do anything to turn a salad into one and this recipe is so easy to put together and the pay off in flavor is fantastic! Love everything I’ve made from Ashlea and this one will be on repeat.

This recipe is AMAZING! It’s so simple to make and it gets better each day. We’ve now made this weekly for the last 3 weeks, it goes great as a side dish, topping or a main salad for work! My 2 year old also loves it - an awesome addition to his meal rotation!
Absolutely recommend making this!

https://content.jwplatform.com/videos/YCIMPssf.mp4

A simple Greek Chickpea Salad made with canned chickpeas, crisp veggies, salty feta cheese, and a super easy Greek vinaigrette.

This vegan greek chickpea salad is the perfect way to highlight late summer produce like cucumber, tomatoes, peppers, and herbs. Topped with a light lemon dressing it&#x27;s a great light dinner or packed lunch.

Summer Greek Chickpea Salad

avocados (diced)

sweet pepper (diced (red

¼ red onion (finely minced)

lemon (~¼ cup)

ml olive oil, extra virgin

pepper

maple syrup (or honey)

Add the cucumber, tomatoes, avocado, pepper, onion, and chickpeas to a large bowl. 

To make the vinaigrette, combine the lemon juice, olive oil, salt, pepper, mustard, and maple syrup in a small container. Pour over the salad and mix thoroughly until combined.

If possible, cover the salad and set it aside for 1-2 hours before serving, or serve immediately. Leftovers will keep well in a sealed container in the refrigerator for up to two days.

In this Mediterranean chickpea salad recipe, chickpeas, tomatoes, feta and fresh herbs are tossed in a delicious homemade dressing for healthy salad rich in fiber and protein.

Mediterranean Chickpea Salad Recipe

chickpeas (drained and rinsed, about 1 ½ cups.)

red onion (finely diced)

baby tomatoes (halved)

kalamata olives (drained and rinsed.)

Feta cheese (crumbled)

parsley

Tablespoon fresh cilantro

Tablespoon minced garlic

Tablespoons red wine vinegar

Dijon mustard

cumin

In a small bowl, whisk together dressing ingredients

In a large bowl, combine chickpeas (Garbanzo beans), cucumber, onion, tomatoes, olives, feta cheese, parsley, cilantro, minced garlic, salt, pepper. Be sure to save 1-2 tablespoons of feta cheese and herbs to garnish the top of the salad with for serving.

Pour dressing over the salad ingredients and stir to combine.

Cover and chill for at least 1 hour.

Garnish with extra feta, fresh dill, olives, etc. and serve cold.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668694578/ou41u8njqtfmsmm5zx8w.mp4

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Top Tags

The Easiest Chickpea Greek Salad

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Top 8 greek chickpea salad recipes from across the web

The most viewed greek chickpea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Easiest Chickpea Greek Salad

Mediterranean Chickpea Salad

Greek Chickpea Salad

Greek Chickpea Salad with Spinach

Greek Chickpea Salad

Greek Chickpea Salad

Summer Greek Chickpea Salad

Mediterranean Chickpea Salad Recipe

The most viewed greek chickpea salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine