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–+ servings
Fresh Greek chickpea salad with feta, olives, vegetables, and oregano dressing.

Greek Chickpea Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can chickpeas 15 oz / 400 g, drained and rinsed, or 1½ cups (230 g) cooked chickpeas
  • 1½ cups (250 g) cherry tomatoes halved
  • 1½ cups (200 g) cucumber diced
  • 1 cup (130 g) green bell pepper sliced
  • ½ cup (70 g) Kalamata olives
  • 1 small red onion thinly sliced
  • 1 cup (150 g) feta cheese crumbled

For the Dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mustard
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons dried oregano
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon black pepper

  • Make the dressing: In a medium bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon mustard, 1 tablespoon honey, 2 teaspoons dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper until combined.
    Step 1 Olive oil, vinegar, mustard, maple syrup, and oregano whisked together.
  • Marinate the chickpeas: Drain and rinse 1 can chickpeas, then add them to the dressing.
    Toss and let them marinate for 5 to 10 minutes while you prepare the vegetables.
    Step 2 Chickpeas tossed with Greek dressing until glossy and evenly coated.
  • Add the vegetables: Halve 1½ cups cherry tomatoes, dice 1½ cups cucumber, slice 1 cup green bell pepper and 1 small red onion, and prepare ½ cup Kalamata olives.
    Add the vegetables to a large bowl. Pour in the chickpeas and dressing, then toss well.
    Step 3 Vegetables tossed with chickpeas and dressing
  • Add the feta and serve: Crumble in 1 cup feta cheese and toss gently.
    Serve as is, or with tzatziki, yogurt tahini sauce, pickled vegetables, and warm pita bread.
    Step 4 Greek chickpea salad served with homemade warm pita.
Substitutions
  • Chickpeas → White beans or butter beans.
  • Cherry tomatoes → Grape tomatoes or chopped ripe tomatoes.
  • Cucumber → English, Persian, or regular cucumber.
  • Green bell pepper → Red, yellow, or orange bell pepper.
  • Kalamata olives → Green olives or other Mediterranean olives.
  • Red onion → Shallots or quick-pickled onions.
  • Feta cheese → Goat cheese or dairy-free feta.
  • Extra virgin olive oil → Good-quality everyday olive oil.
  • Red wine vinegar → White wine vinegar, apple cider vinegar, or lemon juice.
  • Mustard → Dijon or yellow mustard.
  • Honey → Maple syrup or agave syrup.
  • Dried oregano → Fresh oregano or Italian herb blend.
 
Tips
  • Drain chickpeas well: Extra water dilutes the dressing.
  • Marinate first: Give chickpeas 5–10 minutes in the dressing for more flavor.
  • Keep veggies chunky: Bite-size pieces stay crisp and fresh.
  • Dry watery cucumbers: Remove some seeds or pat dry if needed.
  • Slice onion thinly: For milder flavor, soak briefly in cold water and drain.
  • Choose block feta: It’s creamier and less dry than pre-crumbled feta.
  • Salt at the end: Feta and Kalamata olives already add plenty of saltiness.
  • Let it rest: A short rest helps the flavors come together.
  • Storage: Store leftovers in an airtight container in the refrigerator.
 
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