Greek Chickpea Salad

A bowl of Greek salad with cucumbers, tomatoes, red onions, kalamata olives, chickpeas, and feta cheese, mixed with a spoon. A striped kitchen towel and cutting board are nearby.

An excellent make-ahead Greek Chickpea Salad, that will stay good for a few days in the fridge, making this perfect for lunches, dinners or side dishes.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 151kcal

Author Kylee Ayotte

Ingredients

For the dressing

3 tablespoons red wine vinegar
1/4 cup olive oil
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon cracked pepper

Salad

1 English cucumber
1 red onion small
1 red bell pepper large
1 cup grape tomatoes medium
15oz can chickpeas drained and rinsed (garbanzo beans)

Instructions

Make the dressing:

In a small bowl, combine 3 tablespoons red wine vinegar, 1/4 cup olive oil, 2 teaspoons dried oregano, 1/4 teaspoon salt1/4 teaspoon cracked pepper and whisk to combine. Set aside.

For the Salad

Dice 1 English cucumber, 1 red onion, 1 red bell pepper and 1 cup grape tomatoes.
Put vegetables and 15oz can chickpeas in a large bowl.
Combine veggies and dressing.
Refrigerate for at least an hour to let flavors combine.
Devour.

Notes

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.

Substitutions/Additions

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.

Nutrition