Go Back
Print

Greek Chickpea Salad

Course Salad
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4

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.