Greek Chickpea Salad

overhead shot of white serving bowl of salad.

5 from 1 vote

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.

Prep Time15

Total Time15

Course: Salad

Cuisine: American, Greek

Servings:

Calories: 476kcal

Author: Abbey McDermott

Ingredients

Dressing

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

Salad

15.5 ounces chickpeas rinsed and drained
1 cup chopped seedless cucumber see notes
1 cup halved grape tomatoes
½ cup sliced red onion
¾ cup kalamata olives
6-7 ounces feta cheese cubed
fresh dill

Instructions

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.

Notes

Cucumbers: I prefer mini cucumbers for this recipe. If using larger cucumbers, scoop out the seeds before chopping and adding to the salad.

Nutrition