You will love this Greek chickpea salad

Greek chickpea salad is a Mediterranean-inspired recipe we adapted from Horiatiki, chickpea salad, and Greek cucumber salad.

Tender chickpeas are paired with classic Greek vegetables and creamy feta cheese. I mean, what’s not to love?! 😛

Louise and I love how the creamy dressing hugs the vegetables and the chickpeas, imparting them with flavor.

You can expect a recipe that is easy to make, satisfying, and, despite its simplicity it’s packed with flavor.

This Greek Chickpea Salad fits right into our Mediterranean diet collection, alongside other whole food staples like our farro salad, barley salad, and couscous salad.

It’s endlessly versatile; you can serve it as an appetizer, a light lunch, or even a satisfying dinner.

Pair it with warm pita bread and a spread of Mediterranean favorites like hummus, falafel, spanakopita, and tzatziki for a full-on feast.

Ingredients

Chickpeas (Garbanzo beans): Use drained & rinsed canned chickpeas or cooked dry chickpeas (soaked overnight, boiled 1–2 hours). Substitute: lentils, white beans, or black beans.
Tomatoes: Cherry tomatoes or ripe vine tomatoes. Substitute: plum, grape, beefsteak, or heirloom tomatoes.
Cucumber: Use American, English, or Persian cucumbers.
Green bell pepper: Adds crunch and freshness. Substitute: yellow, red, or orange bell peppers.
Kalamata olives: Substitute with taggiasche olives, Gaeta olives, other green/black olives (pitted), sun-dried tomatoes in oil, or marinated artichokes.
Red onion. Substitute: shallots or green onions for milder flavor
Feta cheese: Use regular or non-dairy feta cheese. Suitable vegan brands: VioLife, SimplyV.

Dressing

Red wine vinegar. Substitute: apple cider vinegar or fresh lemon juice.
Dried oregano: Substitute: dried or fresh dill, or other fresh herbs.
American mustard. Substitute: Dijon mustard.
Maple syrup. Substitute: honey.
Garlic powder, salt, and black pepper.

Greek chickpea salad with pita bread and pickled red cabbage on a plate

How to Make Greek Chickpea Salad

Step 1. Chop the vegetables – To a large mixing bowl, add drained and rinsed chickpeas, halved cherry tomatoes, peeled and diced cucumber, thinly sliced red onion, sliced green bell pepper, and kalamata olives.

Tip: You can cut the kalamata olives in half if yours are large.

chopped vegetables, chickpeas, and olives in a salad bowl

Step 2. Make the dressing – Make a dressing by whisking extra virgin olive oil, red wine vinegar, mustard, maple syrup, dried oregano, garlic powder, salt, and black pepper.

Tip: You can substitute fresh lemon juice or apple cider vinegar for red wine vinegar.

Greek dressing in a glass bowl with hand holding a whisk

Step 3. Mix the salad – Pour the dressing over the salad and toss well until combined. Crumble in the feta cheese (or non-dairy feta), give it a final toss, then taste and adjust for salt before serving.

Greek chickpea salad with pita bread and crumbled feta

Serving Suggestions

Greek chickpea salad is a versatile recipe for an appetizer, main course, side dish, or healthy dinner.

Turn it into a meal by serving it with focaccia bread, cooked barley, or brown rice.

I love it with pita bread, a bowl of couscous, and on a bed of yogurt tahini sauce.

Storage

Make ahead: you can make Greek chickpea salad up to 6 hours ahead, store it in the fridge, and bring it to potluck gatherings and barbecues.

Refrigerator: Keep leftovers in an airtight container in the fridge for up to 2 days.

Freezer: not suitable for freezing.

More Chickpea Recipes

For more ideas, have a peek at our 35+ chickpea recipes.

If you tried this Greek Chickpea Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!

5 from 15 votes (8 ratings without comment)

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