Greek Chickpea Salad
A refreshing, high-fiber salad loaded with chickpeas, cucumbers, olives, and feta.
In a nutshell: This authentic greek greek chickpea salad comes together in just 15 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This colorful Mediterranean-style salad is packed with crisp cucumbers, sweet cherry tomatoes, red onion, kalamata olives, and creamy feta cheese, tossed in a red wine vinaigrette. Perfect for lunch.
Key Equipment
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Chef's Pro-Tips
- Dry Greens Thoroughly: Use a salad spinner to remove every drop of water from the greens. Wet leaves repel vinaigrette and dilute the dressing's punch.
- Dress Just Before Serving: Toss with dressing within 5 minutes of sitting down to eat. Salt in vinaigrettes pulls moisture from crisp produce if left sitting too long.
- Season with Flaky Sea Salt: A finishing sprinkle of Maldon or coarse sea salt right over dressed greens elevates all the garden flavors instantly.
Ingredients
4
servings
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2 cans (15 oz) chickpeas, rinsed and drained
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1 large English cucumber, chopped
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1 cup cherry tomatoes, halved
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½ cup Kalamata olives, pitted and halved
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½ cup feta cheese, crumbled
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3 tbsp extra virgin olive oil, for dressing
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2 tbsp red wine vinegar, for dressing
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1 tsp dried oregano, for dressing
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Step-by-Step Instructions
Rinse & Prep Chickpeas
Drain the canned chickpeas and rinse them thoroughly under cold running water. Spread them on a clean kitchen towel and pat them dry. Optionally, gently rub them with the towel to peel away any loose skins—this step is optional but makes the chickpea texture much softer and more premium.
Chop Vegetables
Dice the English cucumber, cherry tomatoes, and red onion into uniform, bite-sized pieces (about the size of the chickpeas). Chop the Kalamata olives. Combine all the prepped vegetables and chickpeas in a large mixing bowl.
Mix Herb Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients.
Add Feta & Herbs
Crumble the feta cheese and gently fold it into the salad along with the fresh chopped parsley. Let the salad sit at room temperature for 10-15 minutes before serving to allow the vinaigrette to fully penetrate the chickpeas and blend the flavors.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonFrequently Asked Questions
Yes, it keeps 3 to 4 days refrigerated and the flavor improves as it sits. Fold in the feta just before serving so it stays creamy.
Rinsing washes off the starchy canning liquid, giving you cleaner flavor and letting the vinaigrette absorb better.
Yes. Cook about 1 and a half cups of dried chickpeas to equal the 2 cans called for here.
Excellent. Portion it into containers and it holds up for 4 days in the fridge without getting soggy.
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