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Excellent to make ahead, this easy Greek Chickpea Salad will stay good for a few days in the fridge. Made with and easy homemade Greek dressing, this is perfect for packing for an easy lunch, or a fast dinner.
Step by step photos and instructions below!I
The Husband and I both love this salad! The bold and bright flavor echoes the Mediterranean flavors of a classic Greek Salad, but adds more fiber and protein and can be used in a variety of ways from side dish, lunch or main dish.
Make this quickly on a weekend or a weekday morning. It’s ready for munching on for dinner, or bring a container for lunch. It keeps for about 3 days in the fridge, so it’s great to meal prep ahead.
Chick Peas or Garbanzo Beans?
I’ve always called a chickpea a chickpea, but here in Arizona, it’s commonly referred to as a garbanzo bean. They’re also known as Egyptian Peas! Find them at any grocery store, with the canned beans.
Whether you call this a Chickpea Salad or a Garbanzo Bean Salad makes no difference to me. What matter is you make and enjoy this!
Don’t be fooled by how quick and easy this Greek chick pea salad is to make! It packs an AMAZING flavor, that people always ask for the recipe anytime I bring it to a BBQ or potluck. Hot tip: double, triple and quadruple the recipe – you won’t regret it!
Try my Watermelon Gazpacho for a yummy summer soup idea
What to serve with this
I like to serve this with some mixed leafy greens and some crusty bread at lunch, or as a side dish with a grilled chicken breast at dinner.
It happens to be gluten free, but is not vegan (if you leave off the feta cheese, it is vegan and dairy free. You could also use vegan feta if you prefer).
Did you know?
1 cup of chickpeas will provide 39 grams of protein. You’re covered for the afternoon if you make this a lunch.
Why you’ll love this recipe
- Fast. The time it takes to open a can of beans, and chop some fresh veggies, and you’re done!
- Easy. No culinary degree required.
- Nutritious. SO good for you. It includes lots of good stuff, including healthy fats.
- Delicious. It isn’t enough to be good for you, it has to be epic tasting, too!
- Budget-friendly. Use what you have on hand!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes & FAQs
If making ahead, some dressing will settle on the bottom, so stir before serving.
If you don’t want to make the dressing from scratch, no worries! Just grab a greek salad dressing from the store, and call it good.
What to do with leftovers
Store in an airtight container in the refrigerator for up to 3 days.
Add some avocado for a creamy addition of deliciousness.
I make this chick pea salad with English cucumbers, but I’ve also subbed in some raw zucchini – with great success.
Add some garlic or garlic powder to the homemade dressing.
Fresh herbs: Fresh dill, or cilantro or parsley go well in this salad.
The full list of ingredients and quantities is found in the printable recipe card below.
- Cucumber. I leave the skin on, but by all means peel the skin off the cucumber if you wish. If you are using a regular cucumber vs English or Persian cucumbers you should peel it. The skins aren’t so yummy on that type of cucumber.
- Tomatoes. I like cherry tomatoes or grape tomatoes, in either red or yellow or both. Diced roma tomatoes work great too.
- Bell Pepper. I use a red bell pepper, but yellow or orange works great too. All bell peppers except green peppers are sweet.
- Onion. I use a raw red onion. I cut the onion in half, and slice into half moons.
You can also finely dice your onions if you prefer. I just like the different shapes in my salad.
- Chickpeas. Also known as garbanzo beans, you can buy these in a can, or you can soak and cook your own. If you use canned, be sure to drain and rinse thoroughly.
- Olives. Briny olives add a kick of flavor to the salad. I like Kalamata olives, be sure to remove the pits before adding to the salad.
I sometimes and slice or halve the olives, and sometimes I leave them whole. Black olives or green olives also work well.
- Feta. Totally optional, I use crumbled feta or grab a block and cut into small cubes. Low fat or regular feta is fine.
- Red Wine Vinegar. Any vinegar you have on hand will work. This is the acid component of the dressing. You could use lime juice, lemon juice, apple cider vinegar, plain white vinegar, even balsamic vinegar.
- Olive Oil. I use extra-virgin olive oil, but avocado oil is a great substitute.
- Dried Oregano. This can be replaced by using Greek seasoning, or Italian seasoning if you prefer.
- Kosher Salt and Cracked Black Pepper. As always, use these to taste.
- Fresh Parsley. I love Italian parsley in this, but dill, fresh basil or oregano works well too. Leave it off if you like!
How to make a Greek Chickpea Salad
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Chop the cucumber, grape or cherry tomatoes, onions, and red bell peppers; drain and rinse a can of chickpeas.
Combine the vegetables
Add the salad ingredients to a large bowl, and add the dressing.
Make the dressing
In a small bowl whisk together the vinegar and oil, add the seasonings. Set aside.
Test for seasoning, then season with salt and pepper as desired.
Pour the dressing over the chick peas and veggies, and toss until well combined.
Sprinkle with feta.
Some of our favorite salad recipes:
- Summery White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing. Black beans, corn, red peppers, jalapenos, cilantro and red onions feature in this easy to make pasta salad. With the addition of the lime vinaigrette… oh, myyyyyyy.
- Caprese Orzo Salad (Basil Tomato Mozzarella). An easy side, this salad combines tomatoes, fresh mozzarella and basil with a yummy homemade balsamic vinaigrette. Make ahead!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor. This is an easy side that you can make ahead or make with the family!
- Roasted Beet Salad with Feta & Walnuts. Made with feta and roasted walnuts, drizzled with a homemade vinaigrette. The beets are the star of the show!
- Arugula Salad (with Lemon Vinaigrette). This is the one you’ve been looking for! Peppery arugula mixed with bright tomatoes, parmesan, and dressed with fresh lemon vinaigrette. Perfection!
- Kale Salad (with Honey Dijon Vinaigrette). Simple ingredients and simple instructions (including how to massage kale) make this Kale Salad Recipe an absolute keeper!
- Easy Coleslaw (Homemade Coleslaw Dressing Recipe). Basic ingredients make this Homemade Coleslaw Recipe a cinch to make! With a Creamy Coleslaw Dressing, this side will be a welcome addition to any table.
- Easy Italian Salad (from Spend with Pennies)
- Chopped Asparagus Salad (from View from the Great Island)
Greek Chick Pea Salad
- 1 english cucumber
- 1 cup grape tomatoes (medium)
- 1 red bell pepper (large)
- 1 red onion (small )
- 15oz can chickpeas (drained and rinsed (garbanzo beans))
Make the dressing:
- In a small bowl, combine all ingredients and whisk to combine. Set aside.
For the Salad
- Dice the cucumber, onion, bell pepper and tomatoes.
- Put vegetables and garbanzo beans in a large bowl.
- Combine veggies and dressing.
- Refrigerate for at least an hour to let flavors combine.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in July of 2014. It was republished with updated photos in June of 2022.