Greek Style Chopped Salad

Name: Greek Style Chopped Salad With Roasted Chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Greek-inspired
Ingredients: 1 cup Persian cucumbers, chopped; 1/2 medium red onion, thinly sliced; 1 pint cherry tomatoes, halved; 1 (15-ounce) can chickpeas, rinsed, drained, and roasted; 2 tbsp fresh dill, chopped; 1/2 cup feta cheese, crumbled; 1/4 cup apple cider vinegar; 1/4 cup olive oil; 1 tsp Dijon mustard; 1 tbsp maple syrup; 1 clove garlic, minced; salt, to taste; black pepper, to taste; 2 grilled chicken breasts, sliced (for serving); 1/4 cup Kalamata olives

This Greek-style chopped salad combines fresh vegetables, creamy feta, and crispy roasted chickpeas, bound together by a tangy maple-Dijon vinaigrette. It's a protein-packed side or standalone meal that improves as it marinates.

🌍Greek-inspired 🏷️Greek salad 🏷️Chopped salad 🏷️Chicken salad 🏷️Chickpeas Feta

🏷️

🏷️Cucumber

-0:00

jackiehartlaubonTikTok

Total

35 min

Servings

2

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 cup Persian cucumbers, chopped
1/2 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
1 (15-ounce) can chickpeas, rinsed, drained, and roasted
2 tbsp fresh dill, chopped
1/2 cup feta cheese, crumbled
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tsp Dijon mustard
1 tbsp maple syrup
1 clove garlic, minced
salt, to taste
black pepper, to taste
2 grilled chicken breasts, sliced (for serving)optional
1/4 cup Kalamata olivesoptional

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Instructions

1
In a large salad bowl, combine the chopped cucumbers, thinly sliced red onion, and halved cherry tomatoes.
2
Add the roasted chickpeas and chopped fresh dill to the bowl.
3
To make the vinaigrette, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper in a small bowl or measuring cup until emulsified.
4
Pour the vinaigrette over the salad ingredients.
5
Toss the salad thoroughly to ensure everything is evenly coated with the dressing.
6
Serve the salad in bowls, optionally alongside sliced grilled chicken. Top with crumbled feta cheese and Kalamata olives, if using.

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Tips & Notes

Pro tips

Dry the roasted chickpeas completely before tossing with the salad to maintain crispness; any residual moisture will soften them.
Chop all vegetables uniformly into bite-sized pieces so they marinate evenly in the vinaigrette.
Let the salad sit in the refrigerator for at least 30 minutes after dressing to allow flavors to meld and vegetables to soften slightly.
Reserve some roasted chickpeas to scatter on top just before serving to preserve crunch if the salad sits longer than a few hours.

Substitutions

Persian cucumbers → English cucumber or regular salad cucumber (note: larger seeds, so scoop them out if preferred)
Feta cheese → Goat cheese or ricotta salata (note: milder or sharper flavor, respectively)
Fresh dill → Fresh parsley or mint (note: changes the flavor profile but maintains freshness)
Maple syrup → Honey or agave nectar (note: use same amount for similar sweetness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; the salad holds best when the dressing is added no more than 2 hours before serving, though it improves overnight.

Common Questions

Can I make this salad ahead of time?

Yes. Assemble the salad up to 24 hours in advance and refrigerate. The vegetables will soften slightly and flavors will meld, making it even better the next day.

How do I roast the chickpeas?

Drain and dry the canned chickpeas thoroughly, toss with olive oil and seasonings, spread on a baking sheet, and roast at 400°F for 20–25 minutes, shaking halfway through, until golden and crispy.