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Greek Chickpea Salad

A refreshing and nutritious Greek chickpea salad, perfect for busy weeknights, packed with flavors and textures to please any palate.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup feta cheese, crumbled Use vegan feta for a dairy-free version.
  • 1/4 cup kalamata olives, pitted and sliced
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Garnish
  • Fresh parsley or basil for garnish

Method
 

Preparation
  1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Ensure everything is evenly distributed for a colorful presentation.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper until emulsified.
  3. Pour the dressing over the salad and toss gently to combine, avoiding smashing the tomatoes.
  4. Garnish with fresh parsley or basil before serving.
  5. Serve immediately for a crisp experience, or refrigerate for 30 minutes to let flavors meld.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for a month but best enjoyed fresh. Avoid over-dressing and serving too long after mixing.