Greek Chickpea Salad

4.84 from 18 votes

Greek chickpea salad made with chickpeas, tomatoes, cucumber, olives, and feta, and then tossed with fresh herbs and a quick greek dressing for a light, flavorful, and healthy chickpea salad recipe. Perfect for BBQs, potlucks, and an easy lunch or dinner side dish.

Course Appetizer, Salad, Side Dish

Cuisine Mediterranean

Keyword chickpea greek salad, Chickpea Salad Recipe, Greek Chickpea Salad, Mediterranean Chickpea Salad

Prep Time 15

Total Time 15

Servings cups

Calories 177kcal

Author Kelly Nardo

Ingredients

Greek Chickpea Salad

2 15-ounce cans chickpeas, rinsed and drained (about 3 1/2 cups)
1 heaping cup cherry tomatoes, quartered (175 grams)
1 heaping cup diced cucumber (130 grams)
1/2 cup diced red onion (60 grams)
1/2 cup Kalamata olives, halved or quartered (70 grams)
1 14-ounce can quartered artichoke hearts, halved
1/2 heaping cup crumbled feta (2 1/2 ounces)
1/4 packed cup fresh dill, roughly chopped
1/4 packed cup fresh parsley, roughly chopped
1/4 packed cup fresh mint, roughly chopped
salt and pepper, to taste

Greek Salad Dressing

1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
salt and pepper, to taste

Instructions

Make the dressing. Add red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine.
Make the salad. Add chickpeas, tomatoes, cucumber, onions, olives, artichokes, feta, and herbs to a large bowl. Pour over the dressing and toss to combine.
Enjoy! Season with salt and pepper if needed and enjoy!

Nutrition