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A close-up shot of the Mediterranean chickpea salad, showing the fresh ingredients like chopped cucumber, cherry tomatoes, and crumbled feta cheese.

Greek Chickpea Salad (The Only Recipe You'll Need)

This Greek Chickpea Salad is a refreshing and healthy mix of hearty chickpeas, crisp vegetables, salty feta, and a zesty lemon-herb vinaigrette. Ready in 15 minutes, it's perfect for a quick lunch, side dish, or meal prep!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 15 oz canned chickpeas rinsed and drained
  • 1 large English cucumber chopped
  • 1 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 0.5 cup Kalamata olives pitted and halved
  • 4 oz feta cheese crumbled
  • 0.25 cup fresh parsley chopped
For the Lemony Vinaigrette
  • 0.25 cup extra virgin olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 clove garlic finely minced
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground, or to taste

Equipment

  • 1 Large Mixing Bowl
  • 1 Small bowl or jar For the dressing
  • 1 Whisk

Method
 

  1. In a large mixing bowl, combine the rinsed and drained chickpeas, chopped cucumber, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives.
  2. In a small bowl or a glass jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Whisk or shake vigorously until the dressing is well emulsified.
  3. Pour about two-thirds of the dressing over the chickpea and vegetable mixture. Gently toss to combine. For the best flavor, allow the salad to marinate in the refrigerator for at least 15-30 minutes.
  4. Just before serving, add the crumbled feta cheese and chopped fresh parsley. Drizzle with the remaining dressing and give it one last gentle toss. Serve immediately.

Notes

Make-Ahead Tip: You can assemble the salad base and the dressing separately up to 2 days in advance. Combine them and add the feta and parsley just before you plan to serve.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.