Home Recipe Greek Chickpea Salad

Greek Chickpea Salad

By Brittany Mullins

4.41

29

Published Apr 12, 2021, Updated May 18, 2022

PinSave to FavoritesPrintJump to Recipe

GFGluten-FreeVGVegetarian

This Greek chickpea salad is loaded with veggies, feta and fresh herbs, all tossed in a light vinaigrette. It’s such an easy and healthy side salad.

I love a good bean salad. They’re so easy to toss together, they hold up well in the fridge and they can easily be used as a side for just about any meal.

I’ve already shared my curried chickpea salad, which is soo good, btw. But today I want to share this Greek-inspired chickpea salad because I’ve been hooked on it lately!

I love the abundance of veggies and the simple red wine vinaigrette with fresh lemon. Plus, the Greek flavor is spot on!

Canned Chickpeas For Speedy Prep

This salad is a winner because it’s amazingly easy to toss together. If you use canned chickpeas there’s no cooking involved — just a bit of chopping. Of course, you can totally cook the chickpeas from scratch if desired. Fresh cooked beans are really delicious if you have the time.

The chickpeas are filling and loaded with fiber, the veggies add a nice little crunch and the dressing brings it all together.

Greek Chickpea Salad Ingredients

The ingredients in this salad are similar to what you’d find in a traditional Greek salad, but with chickpeas as the base. Here’s what you’ll need:

• chickpeas – I used canned chickpeas (aka garbanzo beans), but you can cook your own if you have the time.
• grape tomatoes – grape or cherry tomatoes work great! They add a hint of sweetness and a burst of flavor with every bite.
• bell pepper – I love the flavor and crunch that the bell pepper adds to this salad. Feel free to use any color bell pepper, but I find that red, orange or yellow are the most flavorful.
• cucumbers – a refreshing staple ingredient in Greek salad!
• red onion – a savory and colorful staple ingredient for Greek salad. If raw red onion feels too pungent you can soak the onion slices in bowl of ice cold water for a 10-15 minutes before using. After soaking, just drain and use! This will mellow out the flavor a bit.
• feta cheese – the feta adds a bit of creaminess to the salad and gives it a little tang as well. I recommend using vegan feta to make this salad dairy-free and vegan, if needed! You could omit it, but you’ll lose a lot of flavor.
• fresh basil and/or parsley – don’t skip the fresh herbs! While they may seem optional, they really bring this salad to the next level.
• kalamata olives – the olives add a nice saltiness and some healthy fats.
• red wine vinaigrette – a simple and delicious mixture of red wine vinegar, olive oil, lemon juice, garlic cloves, dijon mustard, dried oregano, salt and pepper. This brings the salad to life!

Substitutions & Notes

Chickpeas – Like I mentioned, I used canned chickpeas because they’re super easy to use! If you don’t like chickpeas you can substitute for another white bean like cannellini beans or Northern beans.

Tomatoes – You can use grape tomatoes or cherry tomatoes or a mixture!

Cheese – Use vegan feta cheese to make this salad dairy-free or vegan. You can also use crumbled goat cheese if you’re not a fan of feta cheese or don’t have it on hand!

Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!

Dressing – I love the red wine vinaigrette I created with this salad but any vinaigrette would work if you’re in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette or lemon vinaigrette.

How to Serve Chickpea Salad

I love meal prepping protein-packed salads because there are so many different ways you can eat them. Serve it as a meal, side salad or just an afternoon snack… I’ve been known to do all three! Here’s how to enjoy it:

• On its own right out of the container.
• Serve over a bed of greens and top with grilled protein for the ultimate meal-sized salad.
• Add this chickpea salad to a wrap with some greens for a simple lunch.
• Serve as a side salad. I think this would be delicious with a grilled protein (like my apple cider vinegar chicken) or even pizza.

How to Store Chickpea Salad

This salad will keep really well! Store in an airtight container in the refrigerator for up to one week. If you decide to add avocado, I would just add the avocado right before serving!

More Chickpea Recipes to Try

• Chickpea Quinoa Salad
• Sriracha Cauliflower and Chickpea Sheet Pan Meal
• Curried Chickpea Bowls with Garlicky Spinach
• Roasted Cauliflower Steaks with Chickpeas and Green Tahini Sauce
• Easy Barley Salad with Chickpeas and Pears
• Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash

Most Popular Protein Salads

• Tofu “Chicken” Salad
• Greek Yogurt Chicken Salad
• Almond Butter Chicken Salad
• Curry Chicken Salad
• Tuna Salad
• Avocado Egg Salad

SaveSaved Pin Print

4.41 from 27 votes

Greek Chickpea Salad

By: Brittany Mullins

This Greek chickpea salad is loaded with veggies, feta and fresh herbs, all tossed in a light vinaigrette. It’s such an easy and healthy side salad.

Prep Time: 15 minutes minutes

Servings: 6

Ingredients  

1x2x3x

• ▢ 2, 15 oz canned chickpeas, drained and rinsed (about 3 cups)
• ▢ 1 red bell pepper, chopped
• ▢ 1 cup chopped cherry tomatoes
• ▢ 1 cup chopped cucumbers
• ▢ ½ cup crumbled feta cheese
• ▢ ½ cup fresh basil and/or parsley
• ▢ ¼ cup chopped red onion
• ▢ ¼ cup kalamata olives
• ▢ ¼ teaspoon sea salt
• ▢ ¼ teaspoon pepper
• ▢ Dressing
• ▢ 2 Tablespoons red wine vinegar
• ▢ juice of 1 lemon, about 3 Tablespoons
• ▢ 2 small garlic cloves, minced
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ cup olive oil

Instructions 

• Make dressing: place all ingredients for the dressing except olive oil. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender. Set aside.
• Prep salad: Add all ingredients into a large bowl and toss. Add dressing and toss again. Serve immediately or let the salad chill in the fridge before serving.

Notes

• Chickpeas – I used canned chickpeas because they’re super easy to use! If you don’t like chickpeas you can substitute for another white bean like cannellini beans or Northern beans.
• Tomatoes – You can use grape tomatoes or cherry tomatoes or a mixture!
• Cheese – Use vegan feta cheese to make this salad dairy-free or vegan. You can also use crumbled goat cheese if you’re not a fan of feta cheese or don’t have it on hand.
• Avocado – Want to add a little creaminess and healthy fats to your salad? Add in some chopped avocado!
• Dressing – I love the red wine vinaigrette I created with this salad but any vinaigrette would work if you’re in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette or lemon vinaigrette.

Nutrition

Serving: 1/6 of recipe | Calories: 388kcal | Carbohydrates: 37g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 780mg | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad

Cuisine: Greek

Keyword: greek chickpea salad

Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

Photos by Ashley McLaughlin.