Greek Chickpea Salad is a delicious combination of chickpeas, cucumbers, onion, tomatoes, olives, and feta tossed in a lemon dijon dressing. Wonderful as a summer lunch or paired with grilled chicken or steak at dinner.
I love greek salads. The ingredients aren’t complicated, and each ingredient contributes a lot of flavor and texture. This recipe is a variation of Greek Orzo Salad with chickpeas taking the place of the orzo. With no cooking involved, this salad comes together quickly and easily.
Greek Chickpea Salad is the perfect weekday lunch. Or pair this salad with chicken, steak, even burgers. This recipe makes about 4 cups – an ideal amount for a week’s worth of lunches. For picnics or larger gatherings, simply double the recipe.
Greek Chickpea Salad
Most, if not all, of the ingredients in this salad are likely already in your pantry or refrigerator.
- chickpeas – canned chickpeas are ready to use. Just rinse and drain.
- kalamata olives – have a meaty texture and a vinegary bite. Substitute black olives if preferred.
- red onion – adds great flavor and color.
- cucumbers – adds crunch and freshness. I prefer using seedless cucumbers so the salad doesn’t get soggy.
- tomatoes – beefsteak, Roma, or grape tomatoes all work well in this recipe.
- feta cheese – adds a creaminess and a briny flavor. I prefer sheep’s milk feta.
- basil – not necessarily a traditional Greek salad ingredient, but I love the freshness and the flavor. Parsley or oregano can also be used.
The dressing for this salad is a blend of lemon juice, oil, dijon mustard, and honey. Again, all things that are likely in your pantry. A quick whisk or shake in a mason jar and this dressing is ready to go.
Pulling this salad together cannot be easier. After a quick prep of some of the veggies, simply combine the ingredients together in a bowl and toss with the dressing. Garnish with fresh basil. This salad is best served immediately, but it will keep up to 3-4 days in the refrigerator.
If you try this Greek Chickpea Salad, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Other salads you may also enjoy
- Farro Pea and Romano Salad with Lemon Dijon Dressing
- Black-Eyed Pea Salad with Corn, Bacon, and Avocado
- Corn and Black Bean Salad with Avocado and Cilantro
- Tortellini Antipasto Salad
- Grilled Chicken Caprese Salad
Greek Chickpea Salad
- 15.5 ounces chickpeas, rinsed and drained
- 1/2 cup red onion, sliced
- 1/2 cup tomatoes, chopped
- 1/2 cup seedless cucumber, sliced into half moons
- 3.5 ounces feta cheese, cubed
- 1/2 cup kalamata olives
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed (approx. 1 lemon)
- 1/2 tablespoon dijon mustard
- 1 tablespoon honey
- pinch of salt and pepper
- 8-10 fresh basil leaves
- In a mixing bowl, combine the chickpeas, onion, tomatoes, cucumber, feta, and kalamata olives. Toss to combine.
- In a small bowl or mason jar, combine the oil, lemon juice, dijon mustard, honey, and salt and pepper. Whisk or shake to emulsify.
- Pour half of the dressing over the salad. Toss to combine. Garnish with fresh basil. Reserve the remaining dressing, adding to the salad as needed. Serve immediately. Refrigerate leftovers for 3-4 days.