This Greek Chickpea Salad is likely to become a regular fixture on your menu. With fresh veggies and a few pantry pulls, this salad is as delicious as it is easy to make.
Why you will love this
This Greek Chickpea Salad is a party in your mouth! There is so much flavor and texture packed into every bite.
- Chickpeas - Canned chickpeas are a great staple to keep stocked in your pantry. They are a great source of protein and can be added to salads, soups, skillet meals, and more. Just rinse and drain.
- Cucumbers - I love using mini cucumbers. They have minimal seeds and won't turn soggy quickly in the salad. If using large cucumbers, scoop out the seeds before chopping and adding to the salad.
- Tomatoes - Grape or cherry tomatoes cut in half work great. Alternatively, you can add chopped beefsteak or Roma tomatoes.
- Feta cheese adds a creamy texture and briny flavor. Always use block feta and cube or crumble when assembling the salad. Block feta stays fresher than the pre-crumbled variety. Greek sheep's milk feta is my favorite. It's deliciously creamy and tangy.
See the recipe card for complete instructions and ingredient amounts.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, and honey. Season to taste with salt and pepper. Set aside.
- Chop the cucumbers, onions, and tomatoes. Cube the feta.
- Add the chickpeas, veggies, feta, and olives to a mixing bowl. Pour the dressing over the ingredients.
- Toss gently to combine. Garnish with dill and serve.
- Store in an airtight container in the refrigerator for 3-4 days.
How to serve
This salad is ideal for meal prepping on the weekend to enjoy during the week... if it lasts that long! These are my favorite ways to serve:
- As a light lunch with crusty bread
- On a bed of lettuce for the ultimate Greek salad
- As a side dish for sandwiches or burgers
- Alongside grilled chicken or steak
- With all your Greek favorites like Kebabs, Gyros, or Souvlaki
Chickpeas, also known as garbanzo beans, are part of the legume family. These nutrient-dense beans are the staple ingredient in hummus and falafel. Chickpeas are high in protein which makes them a popular meat substitute.
Canned chickpeas have already been cooked and are ready to eat. Just rinse, drain, and incorporate into salads, soups, and more.
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Greek Chickpea Salad
- ¼ cup olive oil
- 3-4 tablespoons lemon juice (freshly squeezed (approx. 1 lemon))
- ½ tablespoon deli-style mustard (or Dijon)
- 1 teaspoon honey
- salt and pepper (to taste)
- 15.5 ounces chickpeas (rinsed and drained)
- 1 cup chopped seedless cucumber (Note 1)
- 1 cup halved grape tomatoes
- ½ cup sliced red onion
- ¾ cup kalamata olives
- 6-7 ounces feta cheese (cubed)
- fresh dill
- In a small bowl, combine the oil, lemon juice, mustard, and honey. Whisk until combined. Season to taste with salt and pepper. Set aside.
- In a mixing bowl, combine the chickpeas, cucumbers, tomatoes, onion, olives, and feta. Add the dressing and toss gently to combine. Garnish with dill.
- Serve chilled or at room temperature. Refrigerate leftovers for 3-4 days.
- I prefer mini cucumbers for this recipe. If using larger cucumbers, scoop out the seeds before chopping and adding to the salad.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in June 2019 and has been updated.