Greek chickpea salad is a protein-packed, no-cook Mediterranean dish made with canned chickpeas, fresh vegetables, kalamata olives, and feta cheese. It's naturally vegan-adaptable and stores well for multiple days of meal prep.
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In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
Serve about 1 1/2 tablespoons dressing with each salad.
Store in an airtight container up to 4 days; add dressing no more than 1–2 hours before serving to maintain crispness.
Yes. Assemble without dressing up to 24 hours ahead, then add lemon juice and olive oil just before serving to keep vegetables crisp.
No, it contains feta cheese. Omit the feta or substitute with vegan feta to make it vegan.
Persian cucumbers are ideal because they have fewer seeds and thinner skin. English cucumbers work as a substitute.
Stored in an airtight container without dressing, it keeps for 3–4 days. Add dressing just before eating.
Yes. Double or halve all ingredients proportionally. The lemon-to-olive-oil ratio (2:1 by volume) stays the same.
