Here’s a fresh and easy Greek Chickpea Salad recipe—healthy, flavorful, and super quick to make!
Ingredients (Serves 2–3)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice (fresh if possible)
- 1 tsp red wine vinegar (optional)
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Prep the Veggies:
- Dice cucumber, halve cherry tomatoes, slice red onion, and olives.
- Combine Ingredients:
- In a large bowl, mix chickpeas, veggies, olives, and feta.
- Make the Dressing:
- Whisk together olive oil, lemon juice, vinegar (if using), oregano, salt, and pepper.
- Toss & Serve:
- Pour dressing over salad and toss gently.
- Optional: let sit 10–15 minutes for flavors to meld.
💡 Tips:
- Add fresh parsley or dill for extra flavor.
- Can serve as a side dish or a light lunch on its own.
- Cherry tomatoes can be replaced with regular tomatoes, chopped.
If you want, I can also give a one-bowl, 5-minute version that’s perfect when you’re in a rush.
Do you want me to give that version too?
