Description
This Greek Chickpea Salad is fresh, colorful, and incredibly easy to make. It comes together in about 15 minutes and is perfect for lunch, meal prep, or a light dinner. Made with protein-rich chickpeas, crisp vegetables, feta cheese, and a zesty lemon-oregano dressing, it’s a satisfying Mediterranean-style dish that’s both nourishing and full of bright flavor.
Ingredients
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/4 red onion, thinly sliced
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1/2 cup Kalamata olives, pitted and halved
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1/2 cup feta cheese, crumbled
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2 tablespoons fresh parsley, chopped
Lemon-Oregano Dressing
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3 tablespoons extra virgin olive oil
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1 tablespoon red wine vinegar
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Juice of 1 lemon (about 2–3 tablespoons)
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1 teaspoon dried oregano
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Salt and black pepper, to taste
Instructions
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Prepare the salad:
In a large bowl, add chickpeas, tomatoes, cucumber, red onion, olives, and parsley. -
Make the dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. -
Combine:
Pour the dressing over the salad and toss gently until everything is well coated. -
Finish:
Sprinkle feta cheese over the top. Taste and adjust seasoning if needed. -
Rest (optional but recommended):
Let the salad sit for 10–15 minutes before serving to allow flavors to blend.
Notes
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For milder onion flavor: Soak sliced red onion in cold water for 10 minutes, then drain.
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Meal prep friendly: Store in an airtight container in the fridge for up to 4 days. Add feta just before serving if possible.
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Extra flavor boost: Add a pinch of lemon zest or a splash of olive brine.
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Make it a full meal: Add grilled chicken, shrimp, tuna, or cooked quinoa.
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Vegan option: Skip the feta or use a plant-based alternative.