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This Greek Chickpea Salad with Feta is perfect for summer! Fresh, delicious, healthy, and a great vegetarian protein source!
Do you love chickpeas AND Greek salad? Then this Greek Chickpea Salad recipe is perfect for you. It’s the ultimate combination of both. It’s a variation of the traditional Greek salad, just with added cooked chickpeas!
Chickpea salad is quick to make and a great alternative to traditional salads. Perfect for warm summer days, as a side dish for grilling, or simply as a light lunch. It pairs perfectly with pita bread! So, if you’re in the mood for a fresh, healthy, crunchy, and protein-rich summer salad, let’s get started!
If you love this salad, be sure to also try out my Greek Pasta Salad or Greek Quinoa Salad!
Benefits of Chickpeas
Chickpeas are real powerhouses and should definitely be part of your diet. They are rich in protein and fiber, low in fat, and keep you full for a long time. Plus, they are naturally gluten-free and a healthy alternative to pasta or other grains in summer salads.
Here are a few of my favorite recipes with chickpeas:
Ingredients
See recipe card for quantities.
- Chickpeas (Garbanzo Beans): The quickest option is canned chickpeas. For dried chickpeas, soak them overnight and cook according to the package instructions.
- Tomatoes, Cucumber, Red Onion, Bell Pepper: Crunchy and healthy veggies! Use ripe tomatoes like plum tomatoes or cherry tomatoes. I like to use mini sweet peppers because they are a bit milder in taste.
- Olives: For a salty touch. Best to use pitted Kalamata olives.
- Feta: Adds a creamy, cheesy flavor.
- Fresh Parsley: For garnish. Fresh dill also tastes great.
- Greek Salad Dressing: A mild mix of extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, pepper, salt, and garlic.
Vegan Version
For a vegan version of this Greek Chickpea Salad, you can either omit the feta or easily make a dairy-free feta alternative at home. Use my recipe for vegan feta cheese. Super easy, delicious, and 100% plant-based! Just make sure to prepare the tofu feta at least 24 hours in advance to allow the flavors to meld together beautifully.
Unfortunately, I haven’t found any store-bought vegan feta alternative that is enjoyable. Therefore, I recommend making it yourself.
Make-Ahead & Storage Instructions
This chickpea salad can be prepared up to a day in advance and stored in the refrigerator, allowing the flavors to meld together.
Store leftovers in an airtight container in the fridge. Stays fresh for up to 2 days.
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📖 Recipe
Greek Chickpea Salad
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Ingredients
Salad
- ½ 15oz can chickpeas
- 1 cup plum tomatoes halved
- ½ English cucumber sliced and quartered
- 2 mini sweet peppers or ½ green bell pepper, sliced
- 1 small red onion quartered & thinly sliced
- ½ cup pitted kalamata olives halved
- ½ cup crumbled feta
- 1 tbsp flat-leaf parsley chopped
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tbsp fresh lemon juice
- ½ tsp dried oregano
- ½ clove garlic grated or finely minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Drain the chickpeas over a sieve and rinse them under cold water.
- Place the chickpeas, tomatoes, cucumber, peppers, onion, and olives in a large salad bowl and toss slightly. Sprinkle with crumbled feta and parsley.
- In a small bowl, whisk together all dressing ingredients, then drizzle over the Greek Chickpea Salad. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge. It stays fresh for up to 2 days.
- Vegan Version: Follow this recipe to make a dairy-free tofu alternative at home, or skip the cheese altogether.
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