In just 10 minutes, you can have this Greek Chickpea Salad ready for a quick and easy lunch or a light dinner! Bursting with crisp veggies, olives, feta, chickpeas, and a tangy homemade Greek dressing, this is the ideal hearty and wholesome salad to add to your meal prep routine.
Eating these is a breeze, perfect for getting your meals ready (they won’t turn too soggy!), and you can cram loads of veggies into each mouthful.
For years, this Greek chickpea salad has been my absolute favorite recipe. I whip it up at least once a week—it’s an ideal sidekick for any protein or a delightful, light lunch.
Greek Chickpea Salad
Ingredients
**Salad:**
- 1 can 15 oz chickpeas, drained and rinsed
- 1 ½ cups diced cucumber
- 1 ½ cups diced bell pepper
- 1 cup halved cherry tomatoes
- ½ cup pitted and halved kalamata olives or another variety like castelvetrano
- Optional: ⅓ cup chopped pepperoncini peppers
- ½ cup crumbled feta cheese regular or vegan
**Greek Dressing:**
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- Juice from ½ of a lemon ~1 tablespoon
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Drain and rinse the chickpeas.
- Combine chickpeas, cucumber, peppers, tomatoes, and olives in a mixing bowl.
- Whisk together all the ingredients for the Greek dressing.
- Toss the salad in the dressing and sprinkle with feta. Enjoy!
Notes
- Make an extra batch or two of dressing; store it in a glass jar in the fridge for marinating proteins or a quick lunch!
- Storage: Keep this salad in an airtight container in the refrigerator for up to 5 days.
- Feta cheese: Choose your favorite feta or opt for one of the vegan feta alternatives available.
- Other add-ins: Feel free to throw in celery, red onion, avocado, artichokes, sun-dried tomatoes, and/or pepperoncini peppers.