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–+ servings
Chickpea salad with feta.

Greek Chickpea Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can (15 oz) (230 g) chickpeas drained and rinsed, or 1½ cups of cooked chickpeas
  • 1½ cups (250 g) cherry tomatoes halved
  • 1½ cups (200 g) cucumber peeled and diced
  • 1 cup (130 g) green bell pepper sliced
  • ½ cup (70 g) Kalamata olives
  • 1 small (1 small) red onion thinly sliced
  • 5 ounces (140 g) feta cheese or non-dairy feta, crumbled

GREEK SALAD DRESSING

  • 3 tbsp (2 tbsp) extra virgin olive oil
  • 2 tbsp (2 tbsp) red wine vinegar
  • 1 tbsp (1 tbsp) mustard
  • 1 tbsp (1 tbsp) maple syrup
  • 2 tsp (2 tsp) dried oregano
  • 1 tsp (1 tsp) garlic powder
  • ½ tsp (½ tsp) salt or more to taste
  • ⅛ tsp (⅛ tsp) black pepper

  • Prep Vegetables – To a large mixing bowl, add 1 can (15 oz) 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
  • Make Dressing – In a small bowl, whisk 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp mustard, 1 tbsp maple syrup, 2 tsp dried oregano, 1 tsp garlic powder, ½ tsp salt, and ⅛ tsp black pepper.
    Greek dressing in a glass bowl with hand holding a whisk
  • Mix Salad – 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
SUBSTITUTIONS
  • Chickpeas: Canned or cooked dry. Substitute: lentils, white or black beans.
  • Tomatoes: Cherry or vine. Substitute: plum, grape, beefsteak, heirloom.
  • Cucumber: American, English, or Persian.
  • Green bell pepper: Substitute: yellow, red, or orange.
  • Kalamata olives: Substitute: other olives, sun-dried tomatoes, or marinated artichokes.
  • Red onion: Substitute: shallots or green onions.
  • Feta cheese: Regular or non-dairy (e.g., VioLife, SimplyV).
  • Red wine vinegar: or apple cider vinegar, lemon juice
  • Dried oregano: or dill, other herbs
  • American mustard: or Dijon
  • Maple syrup: or honey
  • Garlic powder, salt, black pepper
 
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.
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