Greek Chickpea Salad

Greek Chickpea Salad with feta, cucumbers, tomatoes, and olives in a white bowl

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A fresh and vibrant Greek Chickpea Salad made with hearty chickpeas, crisp cucumbers, juicy cherry tomatoes, kalamata olives, red onion, and crumbled feta cheese, all tossed in a tangy lemon-olive oil dressing. Ready in 15 minutes and perfect for meal prep, lunch, or potlucks.

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Prep Time 15

Total Time 15

Servings: 6 Servings

Course: Appetizer, Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 280

Ingredients Method

Ingredients

2 cans 15 oz each chickpeas, drained and rinsed
1 large English cucumber diced
1 cup cherry tomatoes halved
½ medium red onion thinly sliced
½ cup kalamata olives pitted and halved
½ cup feta cheese crumbled
¼ cup fresh parsley chopped
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 clove garlic minced
Salt and black pepper to taste

Method

Drain and rinse the chickpeas under cold water. Pat dry with a kitchen towel for best texture.
Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, halve the kalamata olives, and chop the fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Add the chickpeas, cucumber, tomatoes, red onion, olives, and parsley to a large bowl.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Crumble the feta cheese over the top and give a final gentle toss.
For best flavor, refrigerate for 20–30 minutes before serving. Serve chilled or at room temperature.