Greek chickpea salad combines juicy tomatoes, crisp cucumber, tender chickpeas, savory olives, and rich feta cheese with creamy and tangy mustard, olive oil, vinegar, and oregano dressing.

You’ll love how simple ingredients come together into a flavorful, colorful, vibrant, nutritious, and refreshing meal.

This Greek chickpea salad is perfect for a quick lunch, a healthy side dish, potlucks, or a light dinner with warm pita bread.

Greek chickpea salad on a white plate with pita bread

Dietary Note: this recipe is suitable for a vegetarian, vegan (use dairy-free feta), and gluten-free diet.

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What is Greek Chickpea Salad?

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

Greek chickpea salad is a Mediterranean-inspired recipe we adapted from Horiatiki (authentic Greek salad), chickpea salad, and Greek cucumber salad with mustard-oregano dressing.

Tender chickpeas are paired with classic Greek vegetables such as crispy green bell pepper, juicy cherry tomatoes, cool cucumber, zesty red onion, flavor-packed kalamata olives, and creamy feta cheese or non-dairy feta.

You’ll love how the creamy dressing with olive oil, red wine vinegar, mustard, maple syrup, and oregano hugs the vegetables and the chickpeas beautifully, imparting them with flavor.

Greek chickpea salad with hand holding a silver fork

Like our lentil salad and quinoa lentil salad, this Greek salad recipe is tasty and colorful and packed with wholesome fiber, vitamins, minerals, and protein.

The flavors and texture of Greek chickpea salad are quintessentially Mediterranean, somewhat similar to our Farro salad, barley salad, orzo salad, and couscous salad.

You can expect a recipe that is easy to make, satisfying, and, despite its simplicity, bursting with flavor.

You can have it as an appetizer, lunch, or dinner with warm pita bread and other Mediterranean dishes like hummus, falafel, yogurt tahini sauce, tzatziki, whole roasted cauliflower, and many more.

Greek chickpea salad video

Ingredients and Substitutions for Greek Chickpea Salad

Greek chickpea salad ingredients

Chickpeas (Garbanzo beans)

Quantities are in the recipe box at the bottom of the page.

You can use drained and rinsed canned chickpeas or dry chickpeas that you previously soaked overnight and boil in plenty of water for 1 to 2 hours or until tender.

Check out our guide on how to cook chickpeas (garbanzo beans) to learn more.

Substitute lentils, white beans, or black beans for chickpeas.

Tomatoes

We recommend cherry tomatoes or ripe vine tomatoes.

Substitute plum tomatoes, grape tomatoes, beefsteak tomatoes, or heirloom tomatoes for cherry tomatoes.

Cucumber

American, English, or Persian cucumbers are all suitable for this recipe.

Green bell pepper

Green bell pepper is essential in any Greek salad, and we recommend adding it in for crunch and freshness.

Substitute yellow bell peppers, red bell peppers, or orange bell peppers for the green.

Kalamata Olives

You can use Kalamata olives, taggiasche olives, Gaeta olives, or any other green or black olives. You can use pitted olives.

Substitute sundried tomatoes in oil or marinated artichokes for kalamata olives.

Red onion

Thinly sliced red onion adds a pleasant tang to this Greek chickpea salad.

For a milder onion flavor, you can substitute shallots or green onions for red onion.

Feta cheese

Feta cheese is excellent with fresh vegetables because of its bold, briny, savory flavor and creamy texture.

For vegans, you can substitute non-dairy feta cheese for regular feta cheese. Many brands, from VioLife to SimplyV and many other American and European brands, make that.

Greek Salad Dressing

This Greek salad dressing is in no way authentically Greek, as the Greeks don’t really do dressings but rather sprinkle their salads with olive oil, vinegar, and oregano.

But locally grown Greek veggies are much more flavorful than those in most Western supermarkets, so we recommend this dressing for most of us who can’t find or afford tasty and locally grown vegetables.

  • Extra virgin olive oil.
  • Red wine vinegar: substitute apple cider vinegar or fresh lemon juice.
  • Dried oregano: dried or fresh dill or other fresh herbs, although dried oregano is the most authentic.
  • American mustard: substitute Dijon mustard.
  • Maple syrup: substitute honey.
  • Garlic powder.
  • Salt.
  • Black pepper.
Greek chickpea salad with pita bread and pickled red cabbage on a plate

How to Make Greek Chickpea Salad

US cups + grams measurements in the recipe box at the bottom of the page.

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

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

3. Mix the salad

Pour the dressing over the salad and toss well until combined.

hands mixing chopped vegetables in a white bowl

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 bread or grains.

You can also side it with a dip, spread, and something pickled to make it extra flavorful and fulfilling.

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

You’ll love it with:

Variations

Horiatiki – Authentic Greek salad

authentic Greek salad with a block of feta on top

Horiatiki is an authentic Greek salad with tomatoes, onion, cucumber, bell pepper, olives, feta, oregano, olive oil, and vinegar.

Check out our Horiatiki recipe.

Greek cucumber salad

Greek cucumber salad with tangy dressing

This variation is without chickpeas, but it’s still delicious as a side dish, starter, or for a healthy lunch when you feel like something light and refreshing.

Check out our Greek cucumber salad.

Mediterranean Lentil Salad

Lentil salad with feta and lemons on the side

Our lentil salad with onions, tomatoes, cucumber, and olives is similar to our Greek chickpea salad as it uses the same dressing and crumbled feta for extra flavor.

Check out our lentil salad recipe.

Chickpea salad

Chickpea salad in a white bowl

Chickpea salad has all the same Mediterranean veggies as a Greek salad, but it swaps avocado for green bell pepper.

Check out our chickpea salad recipe.

Storage & Make Ahead

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.

More Salads Recipes

Greek chickpea salad with olives and pita bread on a plate

Greek Chickpea Salad

By: Nico Pallotta
5 from 9 votes
Greek chickpea salad combines juicy tomatoes, crisp cucumber, tender chickpeas, savory olives, and rich feta cheese with creamy and tangy mustard, olive oil, vinegar, and oregano dressing.
You’ll love how simple ingredients come together into a flavorful, colorful, vibrant, nutritious, and refreshing meal.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Course: light main, Side dish
Cuisine: Mediterranean

Ingredients

  • 1 can (15 ounces) chickpeas drained and rinsed, or 1½ cups of cooked chickpeas
  • cups cherry tomatoes halved
  • cups cucumber peeled and diced
  • 1 cup green bell pepper sliced
  • ½ cup Kalamata olives
  • 1 small red onion thinly sliced
  • 5 ounces feta cheese or non-dairy feta, crumbled

GREEK SALAD DRESSING

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mustard
  • 1 tablespoon maple syrup
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt or more to taste
  • teaspoon black pepper

Instructions 

  • VEGGIES: To a large mixing bowl, add 1 can (15 ounces) chickpeas (drained and rinsed), 1½ cups cherry tomatoes (halved), 1½ cups cucumber (peeled and diced), 1 cup green bell pepper (sliced), ½ cup Kalamata olives, and 1 small red onion (thinly sliced).
    chopped vegetables, chickpeas, and olives in a salad bowl
  • DRESSING: In a small bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon mustard, 1 tablespoon maple syrup, 2 teaspoons dried oregano, 1 teaspoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon black pepper.
    Greek dressing in a glass bowl with hand holding a whisk
  • MIX: Pour the dressing over the salad and toss well until combined.
    Crumble in 5 ounces feta cheese (or non-dairy feta), give it a final toss, then taste and adjust for salt before serving.
    hands mixing chopped vegetables in a white bowl
  • MAKE IT A MEAL: Serve with tzatziki sauce or yogurt tahini sauce, quick pickled red onion or cabbage, and warm pita bread.
    Greek chickpea salad with pita bread and pickled red cabbage on a plate

Notes

Nutrition information is an estimate for 1 serving of Greek chickpea salad out of 4 servings.
STORAGE & MAKE AHEAD
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.
ALSO ON THIS PAGE

Nutrition

Calories: 361kcal, Carbohydrates: 30g, Protein: 12g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0g, Cholesterol: 32mg, Potassium: 518mg, Dietary Fiber: 7g, Sugar: 10g, Vitamin A: 670IU, Vitamin B6: 0.4mg, Vitamin C: 35mg, Vitamin E: 3mg, Vitamin K: 23µg, Calcium: 260mg, Folate: 136µg, Iron: 3mg, Manganese: 1mg, Magnesium: 59mg, Zinc: 2mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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2 Comments

  1. 5 stars
    Amazing! We made this last night for the first time and it was so delicious. The flavors were delightful with the sweet, tangy mustard dressing really making the dish exceptional.

    1. That’s wonderful, Heather. I’m so happy you enjoyed the mustard dressing, it’s our favorite for fresh salads 🙂

      Thank you for your comment, and have a great week ahead.
      All the best,
      Louise