Greek Chickpea Salad

Posted on August 15, 2025

Greek Chickpea Salad

**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: â…“ 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
  1. Drain and rinse the chickpeas.
  2. Combine chickpeas, cucumber, peppers, tomatoes, and olives in a mixing bowl.
  3. Whisk together all the ingredients for the Greek dressing.
  4. Toss the salad in the dressing and sprinkle with feta. Enjoy!
  • 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.
Salad

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