This Greek Chickpea Salad is ready in 10 minutes for the perfect easy lunch or light dinner! It's packed with crunchy vegetables, olives, feta cheese, chickpeas and a zesty homemade Greek dressing. This is the perfect filling and healthy salad to add to your meal prep rotation.
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🥗 Why We Love This Recipe
- Quick and easy: This Greek chickpea salad is ready in less than 10 minutes! The perfect easy lunch, light dinner or side dish.
- Allergy friendly: naturally gluten free and vegan-friendly (just sub the feta with a vegan alternative) for everyone to enjoy.
- Meal prep friendly: this is our #1 make-ahead salad. It stores perfectly in the fridge and doesn't get soggy since there's no lettuce.
- SO much better than a plain, boring chopped salad, but it still makes use of plenty of fresh vegetables. A great recipe to get picky eaters to eat more salad!
🥒 Ingredients
Here are the key ingredients you'll need to make this easy Greek chickpea salad:
📋 Ingredient Notes and Substitutions
- Canned chickpeas: Drain and rinse well before using.
- Pro tip: You can always save the liquid (aquafaba) for homemade chocolate mousse or vegan meringues!
- Kalamata olives: It's easiest to buy a jar of pitted, halved kalamata olives so you don't have to do any extra work. We always keep a jar in the fridge.
- If you don't like kalamata olives, you can sub them with marinated artichokes or a milder olive, like castelvetrano olives.
- Feta cheese: Use regular feta of choice, or if you are vegan or dairy free, try this VioLife vegan feta – it's SO good!
- I'm not a fan of raw red onion, but if you are, feel free to add some to this salad. You can also add quick pickled red onion for some extra zing.
- For some extra spice, add some chopped pepperoncini peppers.
- Avocado makes for a great topping and a nice way to add more healthy fats!
- Serve on a bed of leafy greens like romaine, spinach, or butter lettuce.
- Not a fan of chickpeas? Try white beans instead.
- Crunch factor: top with seeds (I like sea salted sunflower seeds) or croutons.
🔪 Instructions
Start by making the Greek salad dressing. Whisk together red wine vinegar, freshly squeezed lemon juice, olive oil, dijon mustard, garlic powder, dried oregano, salt and pepper.
Prepping the vegetables for the salad is quick and easy. Be sure to chop everything roughly the same size so it's easy to eat.
Once the vegetables are prepped, add all ingredients to a large mixing bowl and toss well with your homemade Greek dressing.
You can either mix the feta into the salad or add it just before serving as a topping.
That's it – the perfect, filling, delicious, healthy Greek chickpea salad in 10 minutes!
🎥 Video Tutorial
💭 Expert Tips and FAQs
- Don't skip the dijon mustard! Dijon acts as an emulsifier, so the dressing gets thick and creamy.
- The dressing will separate as it sits, so be sure to whisk it up well before serving.
- Store the dressing in an airtight container in the fridge for up to a few weeks. I store mine in a glass jar and shake it up well before using. It's so nice to have some on hand for a quick lunch!
- You can also use the dressing as a marinade for proteins or drizzled onto roasted potatoes. Yum!
We love this Greek chickpea salad alongside a grilled protein. For non-vegans, serve with grilled chicken or fish. For vegans, try this grilled tofu!
It's also great with these cauliflower steaks or with a simple sandwich or soup (like this creamy cauliflower soup).
Since this salad doesn't contain any lettuce, it will last up to 5 days in a sealed container. You may want to add the cheese in just before serving.
Feel free to add any of the following: celery, red onion, avocado, artichokes, sun-dried tomatoes and/or pepperoncini peppers.
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Print📖 Recipe
Greek Chickpea Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Greek Chickpea Salad is ready in 10 minutes for the perfect easy lunch or light dinner! It's packed with crunchy vegetables, olives, feta, chickpeas and a zesty homemade Greek dressing. This is the perfect filling and healthy salad to add to your meal prep rotation.
Ingredients
Salad:
- 1 15 oz can chickpeas, drained and rinsed
- 1 ½ cups diced cucumber
- 1 ½ cups diced bell pepper
- 1 cup halved cherry tomatoes
- ½ cup kalamata olives, pitted and halved (can also use castelvetrano or another variety)
- Optional: ⅓ cup chopped pepperoncini peppers
- ½ cup crumbled feta cheese (regular or vegan)
Greek dressing:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- Juice from ½ of a lemon (~1 tablespoon)
- ½ teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Drain and rinse chickpeas.
- Add to a mixing bowl with cucumber, peppers, tomatoes and olives.
- Whisk together all ingredients for Greek dressing.
- Toss salad in dressing and top with feta. Enjoy!
Notes
Make an extra batch or two of dressing and store in a glass jar in the fridge for a marinade for proteins or to use for a quick lunch!
Storage: You can store this salad in an airtight container in the refrigerator for up to 5 days.
Feta cheese: Use your favorite feta cheese in this salad. Or, if you're vegan, there are now several vegan feta alternatives on the market that work well in this Greek chickpea salad!
Other add-ins: Feel free to add any of the following: celery, red onion, avocado, artichokes, sun-dried tomatoes and/or pepperoncini peppers.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: No cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 Bowl
- Calories: 329
- Sugar: 5.5 g
- Sodium: 774.7 mg
- Fat: 22.3 g
- Carbohydrates: 25.8 g
- Fiber: 7.5 g
- Protein: 9.7 g
Mary says
Is there something so sub for the cucumber like zucchini? I don't like the flavor of cucumbers - are English cucumbers a different and more mild flavor?
This looks so good and I am going to try it
Lexi says
I'm not personally a huge fan of raw zucchini, but it would work fine! You could also use another crunchy vegetable like radish or celery. Or you can just increase the quantities of pepper and/or tomato!
Ingeborg says
Loved it! We are it as a side dish with pita bread, meat and homemade garlic sauce.
Lexi says
Yum sounds like the perfect meal! Thanks so much for your review.
Delilah Nestor says
This looks amazing and I would love to try it, but what could I substitute for the mustard in the dressing! Maybe a balsamic? Absolutely hate mustard in anything. It’s too strong of a flavor for me. Any suggestions would be great. Thank you!!
Lexi says
Hi! You can leave it out, or use a tiny bit of mayo to help emulsify the dressing.
Diane S says
I make this recipe on repeat. Everyone that tries it, loves it!
jim h says
Excellent recipe again. The dressings are always fabulous. The wife is also raving about the flavor. If I could only talk her into tofu.
Donna Schultz says
While I love the recipe as it tastes so fresh, it is not a 10 minute recipe. The chopping of the veggies take longer. By writing the recipe as using a 'chopped veggie' the time for that task is not included.
Kydbs Sinclair says
My whole family loves this delicious salad.
Betsy says
Love this salad! It's in my regular rotation for meal prep, and I love having a healthy, filling and tasty option at the ready during a busy week.
Lexi says
Thank you Betsy, I'm so glad you enjoyed!
Sarah G. says
Loved this salad. Tangy and delicious. I have made it a couple times and it is a crowd pleaser. It's different than your usual pasta salad with no added sugars.
Lexi says
Thank you so much, Sarah! Really appreciate it and so glad you enjoyed!
Sally feldman says
Soooo good! Made just as written. I grilled some marinated honey bourbon chicken for dinner and ate it with the salad one night, then added the left over chicken to the salad and ate the leftovers for lunch the next day. My husband and I loved the flavors!
Heather says
I made this recipe yesterday and just had it for lunch. Wow, so flavorful! I really could eat the whole bowl. I did leave the olives out, but followed the recipe other than that. This one is a keeper.
Brent Harrison says
Between you and me, I'm not crazy about olives either. Glad you enjoyed it!
Jeanne Rademacher says
My college aged son made this and loved it. Much healthier than pizza and beer!!
Elizabeth says
Loved this salad! I made a double batch and shared with my in-laws!
Lexi says
Yay so glad to hear that! Thank you so much for your comment, Elizabeth!
Leah says
I made this salad yesterday as a side dish to go with homemade pizzas and I got a ton of compliments. It was simple and so fresh! The leftovers were even better today. I will definitely be making this one again!
Lexi says
Oh yay, so thrilled to hear that! It's perfect with pizza. Thank you so much for your comment, Leah!
Yg says
I love this salad sooooo much and make it weekly. So delicious!
Lexi says
Love to hear that!! Thanks so much for your comment!
Ciarra says
Just made this and then ate almost the entire thing in one sitting. So good!!
Lexi says
I always eat the whole thing too 😂 So glad you enjoyed - thank you so much for your comment, Ciarra!
Susan says
Easy, delicious and filling!
Lexi says
So glad you enjoyed, Susan! Thank you so much for your comment!