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.

Small bowl with a fork and Greek chickpea salad.

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!

Greek chickpea salad in a bowl with a serving spoon.

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.

Mixing bowl with kalamata olives, red onion, cucumber, parsley, tomatoes, pepper, chickpeas and feta before being mixed 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.

Glass mixing bowl with Greek chickpea salad: chickpeas, peppers, cucumber onion, feta, olives and herbs.

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!

Greek chickpea salad in a bowl with a serving spoon.

More Chickpea Recipes to Try:

If you make this chickpea salad be sure to leave a comment and star rating below letting us know how it turned out for you. Your feedback is so helpful for the EBF team and our readers!

Print
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Greek chickpea salad in a bowl with a serving spoon.

Greek Chickpea Salad


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

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.


Ingredients

  • 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

  1. 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.
  2. 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.
  • Category: Salad
  • Method: Toss
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 388
  • Sugar: 1g
  • Sodium: 780mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 11mg

Keywords: greek chickpea salad

Photos by Ashley McLaughlin.

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Recipe rating

    20 comments
    1. Nadine Bray
      May 1, 2021 AT 5:31 am

      A beautifully light yet fulfilling salad!

      I added more olives and cheese as it was a little too dry for me with so many chickpeas. I love it!

      1. Brittany Mullins
        May 1, 2021 AT 8:59 pm

        So glad you enjoyed this salad, Nadine! Thanks for making it and for the review. I so appreciate it!

    2. Nora
      April 20, 2021 AT 9:15 pm

      Absolutely perfect! Even my 3.5 year old loved it and she normally doesn’t eat chick peas. Definitely will be making again! Served it with chicken and salmon for some extra protein.

      1. Brittany Mullins
        April 21, 2021 AT 11:53 am

        Yay! This makes me so happy to hear, Nora! Thanks for coming back to leave a review. It means the world to me 🙂

    3. Corynn
      April 17, 2021 AT 4:06 pm

      This was so good! I threw it on top of spring mix that I dressed with lemon and olive oil and a little salt and pepper. Then threw this salad on top! It was AMAZING, husband approved too.

      1. Brittany Mullins
        April 19, 2021 AT 12:13 pm

        Yay!! So glad this recipe was a hit, Corynn! Thanks for coming back to leave a review. It means the world to me!

    4. Kara
      April 17, 2021 AT 9:39 am

      I made this salad as written, with the addition of a tablespoon each of orange juice and maple syrup in the dressing (to my taste). The salad is amazing! The chickpeas add extra fibre and protein, the fresh herbs brighten everything up and it’s just so colourful! I’ll make this again and again. Thanks!

      1. Brittany Mullins
        April 19, 2021 AT 12:21 pm

        Woo! That makes me so happy to hear, Kara! Thanks for coming back to leave a review. I really appreciate it!

    5. Chris H
      April 16, 2021 AT 8:07 pm

      I love making this for quick lunches when i have no break in between work meetings. I’ve tried a few recipes for this in the past, but this one finds the perfect balance! Love the bite from the Dijon in the dressing, and the colors from all the veggies.

      1. Brittany Mullins
        April 19, 2021 AT 12:41 pm

        Woo! This makes me so happy to hear, Chris! Thanks for coming back to leave a review. I really appreciate it!

    6. Tammy Lawson
      April 13, 2021 AT 3:21 pm

      This recipe is so easy to make.
      It is definitely a customizable to your families taste. Let me tell you how delicious this is!
      If you haven’t tried it, you don’t know what your missing!
      The whole family loved it. I doubled the dressing.

      1. Brittany Mullins
        April 13, 2021 AT 10:49 pm

        Yay!! So glad you enjoyed this salad, Tammy. Thanks for making it and for the review. I appreciate it!

    7. Barb Chisholm
      April 12, 2021 AT 8:27 pm

      Hi Brittany
      I made this salad for lunch today it was delicious!!!. olives and feta yummy Love the flavor of the peppers The fresh herbs really give it a pop of freshness. love the dressing.
      Thank you

      1. Brittany Mullins
        April 13, 2021 AT 11:32 am

        Oh yay!! So glad you loved this salad, Barb. Thanks for making it, I appreciate it!

    8. jessica Raillard-Tissera
      April 12, 2021 AT 2:51 pm

      GENIUS !! Thank youuuu ! I”m trying this tomorrow !! It looks so delicious !

      1. Brittany Mullins
        April 12, 2021 AT 5:30 pm

        Let me know what you think of it!! 🙂

    9. Ramya
      April 12, 2021 AT 10:40 am

      will be making this sooon can i skip red bell pepper as am not a big fan of it i never had salad before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

      1. Brittany Mullins
        April 12, 2021 AT 11:09 am

        Hey Ramya- you can totally leave off the red bell peppers. Let me know how it turns out 🙂

    10. Kalynn
      April 12, 2021 AT 8:51 am

      Thank you, thank you! This is exactly what I was hoping for. Can’t wait to make it!

      1. Brittany Mullins
        April 12, 2021 AT 12:27 pm

        Yay! Let me know how it turns out, Kalynn 🙂

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