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Greek Chickpea Salad

A fresh, colorful, and satisfying Greek salad made with chickpeas, crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all tossed in a bright dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 large English cucumber, chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, thinly sliced or finely chopped Soak in cold water for 5 to 10 minutes to mellow the flavor.
  • 1 medium bell pepper, chopped Any color works.
  • 1 can chickpeas, drained and rinsed
  • 3 to 4 ounces feta, crumbled or cubed
  • 1/3 cup Kalamata olives, pitted and halved
For the Dressing
  • 3 tablespoons extra virgin olive oil Use good quality olive oil for best flavor.
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar Can be substituted with lemon juice.
  • 1 small clove garlic, finely grated
  • 1 teaspoon dried oregano
  • to taste sea salt and black pepper

Method
 

Preparation
  1. In a large bowl, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, a pinch of salt, and a few grinds of pepper. Whisk until it looks glossy and unified. Taste and adjust.
  2. Add the chickpeas directly to the bowl and toss them in the dressing. Let them sit while you chop the other ingredients.
  3. Chop the cucumber, tomatoes, bell pepper, and onion. Add them to the bowl with the chickpeas and toss gently. Fold in the olives and feta.
  4. Taste and adjust seasoning. A sprinkle of fresh herbs like dill or parsley is a lovely finish.

Notes

If prepping ahead, mix the dressing and chickpeas; store the chopped veggies separately and toss together right before serving. This salad can last up to 2 days in the fridge if kept properly. Feta and olives can be added just before eating for a fresher taste.