When it comes to making a healthy and flavorful salad, nothing beats a Greek Chickpeas Salad. It’s a vibrant medley of flavors, colors, and textures that brings the sunny essence of the Mediterranean straight to your table.
This Greek Salad Recipe isn’t just a treat for the taste buds but also a powerhouse of nutrients, making it the perfect go-to for a Quick Chickpea Salad that’s ready in minutes.
Whether you’re a seasoned chef or just starting out in the kitchen, this chickpea salad Recipe is simple, satisfying, and sure to become a staple in your meal rotation. Plus, it's vegan, gluten-free, and packed with plant-based protein from the chickpeas—what more could you ask for?
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Why Make This Greek Chickpea Salad?
If you’re looking for a Healthy Salad Recipe that’s as nutritious as it is tasty, then Greek Chickpeas Salad is your answer. Chickpeas are a fantastic source of protein, fiber, and essential vitamins, making this Chickpeas Salad Recipe not just a delicious choice but a wholesome one too.
The combination of crunchy veggies, creamy feta, and zesty dressing ensures that every bite is a flavor explosion. Plus, this Quick Greek Salad Recipe is incredibly versatile—you can enjoy it on its own, stuff it into a pita, or serve it as a side with your favorite grilled meats.
This Greek Salad is also a fantastic meal prep option. Make a big batch at the start of the week, and you’ll have a ready-to-eat, nutrient-packed meal that you can enjoy anytime.
Ingredients You’ll Need
To make this Greek Chickpeas Salad, you’ll need the following ingredients:
For the Salad:
- Chickpeas (Garbanzo Beans): drained and rinsed.
- Capsicums (Bell Peppers): Chopped into bite-sized pieces
- Cucumber: Chopped into bite-sized pieces
- Tomatoes: Chopped
- Olives: Pitted and sliced
- Lettuce: Chopped
- Feta Cheese: Crumbled (optional for a vegan version)
For the Dressing:
- Lemon Juice: Freshly squeezed
- Extra Virgin Olive Oil
- Sea Salt
- Black Pepper
Head to the Recipe Card for the quantity of ingredients used!
How to Make Greek Chickpea Salad: A Step-by-Step Guide
- Prepare the Dressing: Start by mixing the lemon juice, extra virgin olive oil, sea salt, and black pepper in a small jar. Shake it well until the ingredients are fully combined. This dressing is not only perfect for this salad but can be made in advance and kept in the fridge to use in all your salad recipes.
- Chop the Veggies: Next, chop your capsicum, cucumber, tomatoes, olives, and lettuce into bite-sized pieces. The smaller the pieces, the more flavors you’ll get in each bite.
- Combine the Salad: In a large bowl, add the boiled chickpeas, chopped veggies, and lettuce. Pour the prepared salad dressing over the mixture and toss everything together until well combined.
- Top with Feta Cheese: Finally, top your salad with crumbled feta cheese. The creamy, salty feta adds a delicious contrast to the crunchy vegetables and zesty dressing.
- Chill and Serve: While you can serve this salad immediately, it’s even better after it’s had a chance to chill in the fridge for about 30 minutes. This allows the flavors to meld together beautifully.
Hint: The quality of your ingredients will make or break this salad. Use fresh, ripe vegetables and high-quality olive oil and feta for the best results.
Substitutions
Even though all the ingredients used for this healthy chickpea salad are easily available and healthy, here are a few substitutions that you can make to suit your diet preference:
1. Feta Cheese:
- Vegan: Use vegan feta or tofu crumbles.
- Dairy-Free: Try almond cheese or cashew cheese.
2. Chickpeas:
- Low-Carb/Keto: Substitute with roasted cauliflower florets or diced grilled chicken.
- Paleo: Use roasted sweet potatoes or a mix of nuts and seeds.
Storing and Reheating Greek Chickpea Salad
How to Make Greek Chickpeas Salad ahead of time? It’s a great make-ahead dish, as it stores well in the fridge. Keep any leftovers in an airtight container for up to 3 days. The flavors will continue to develop as it sits, making it taste even better the next day!
If the salad has been sitting in the fridge for a while, give it a good stir before serving to redistribute the dressing. While this salad is best enjoyed cold or at room temperature, you can also heat it slightly if you prefer, though the veggies might lose a bit of their crunch.
Top Tip
If you have some time on your hands, then for an extra burst of flavor, marinate the chickpeas in the dressing for at least 30 minutes before mixing them with the other salad ingredients. This allows the chickpeas to absorb the zesty flavors, making each bite even more delicious!
FAQs About Greek Chickpeas Salad
Yes, canned chickpeas work perfectly for this recipe. Just be sure to rinse them well before using them to remove excess sodium.
This salad can be stored in an airtight container in the fridge for up to 3 days.
Yes, this Greek Chickpeas Salad is naturally gluten-free. Just be sure to check that your feta cheese and other ingredients are gluten-free if needed.
If you’re looking for a dairy-free option, you can use a plant-based feta or simply omit the cheese altogether.
Pairing
These are my favorite dishes to serve with this Greek Chickpeas Salad:
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📖 Recipe
Greek Chickpea Salad
Ingredients
For the Salad:
- Chickpeas Garbanzo Beans: 2 cups cooked (or 1 can, drained and rinsed)
- Capsicums Bell Peppers: 1, chopped into bite-sized pieces
- Cucumber: 1 chopped into bite-sized pieces
- Tomatoes: 2 chopped
- Olives: ½ cup pitted and sliced
- Lettuce: 2 cups chopped
- Feta Cheese: ½ cup crumbled (optional for a vegan version)
For the Dressing:
- Lemon Juice: 2 tablespoons freshly squeezed
- Extra Virgin Olive Oil: 3 tablespoons
- Sea Salt: To taste
- Black Pepper: To taste
Instructions
- Mix lemon juice, olive oil, sea salt, and black pepper in a jar. Shake well and refrigerate.
- Dice capsicum, cucumber, tomatoes, and chop lettuce.
- If using canned chickpeas, drain and rinse them.
- In a large bowl, add chickpeas, chopped veggies, and lettuce.
- Pour the chilled dressing over the salad and toss well.
- Sprinkle crumbled feta cheese on top.
- Refrigerate for 30 minutes for best flavor.
- Toss before serving.
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Serve as a side dish or light meal.
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