Greek Chickpea Salad

Name: Greek Chickpea Salad with Feta
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 15 ounce can chickpeas (rinsed and drained); 2 cups diced Persian cucumber; 1 green bell pepper (sliced); 1 1/3 cups grape tomatoes (halved); 20 kalamata or gaeta olives; 1/4 cup red onion (sliced lengthwise); 4 ounces fresh feta (sliced thick); Dressing:; juice of 2 fresh lemons; 2 tablespoons extra virgin olive oil; 2 teaspoons fresh oregano leaves (minced); 1/4 teaspoon kosher salt; freshly ground black pepper (to taste)

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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Total

5 min

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Skinnytaste

Ingredients

15 ounce can chickpeas (rinsed and drained)
2 cups diced Persian cucumber
1 green bell pepper (sliced)
1 1/3 cups grape tomatoes (halved)
20 kalamata or gaeta olives
1/4 cup red onion (sliced lengthwise)
4 ounces fresh feta (sliced thick)
Dressing:
juice of 2 fresh lemons
2 tablespoons extra virgin olive oil
2 teaspoons fresh oregano leaves (minced)
1/4 teaspoon kosher salt
freshly ground black pepper (to taste)

13 Ingredients

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Instructions

1
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.
2
In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
3
Serve about 1 1/2 tablespoons dressing with each salad.

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Tips & Notes

Pro tips

Rinse canned chickpeas thoroughly under cold water to remove excess sodium and starch, improving texture and flavor.
Slice onions lengthwise (pole to pole) rather than across rings to reduce sharpness and ensure even distribution.
Cut vegetables to similar sizes—roughly 1/2-inch dice—so they absorb dressing evenly and feel balanced in each bite.
Add dressing just before serving if you're storing the salad; premixing softens vegetables and makes olives taste salty.

Substitutions

Persian cucumber → English cucumber or regular cucumber, peeled and seeded if very watery
Kalamata or gaeta olives → Castelvetrano olives for milder flavor, or green Sicilian olives for brininess
Fresh feta → vegan feta or crumbled goat cheese
Extra virgin olive oil → avocado oil or walnut oil for different flavor profile