Description
This Greek Salad with Chickpeas is a fresh, protein-packed twist on the Mediterranean classic. Loaded with crisp veggies, creamy feta, and hearty chickpeas, it’s the perfect lunch that’s satisfying, healthy, and ready in minutes.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1 green bell pepper, chopped
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
**Dressing:**
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dried oregano
1 garlic clove, minced
Salt and pepper to taste
Instructions
1. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
2. In a large bowl, combine chickpeas, tomatoes, cucumber, bell pepper, red onion, and olives.
3. Pour dressing over the salad and toss until evenly coated.
4. Add crumbled feta and chopped parsley, then toss gently.
5. Chill for 10–15 minutes before serving to let flavors blend.
6. Serve as a main dish or a refreshing side.
Notes
Add grilled chicken or shrimp for extra protein.
Use cannellini beans instead of chickpeas for a creamy twist.
Perfect for meal prep — it stays fresh for up to 3 days in the fridge.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg