Greek Chickpea Salad
User Reviews
4.5
Greek Chickpea Salad
Description
The Greek Chickpea Salad combines canned chickpeas with crunchy vegetables such as cucumber, bell pepper, and tomatoes, along with salty kalamata olives and tangy feta cheese. The salad is brightened by fresh basil or parsley and a red wine vinegar based dressing blended with garlic, Dijon mustard, oregano, and olive oil. This dressing adds acidity and a subtle herbal note while binding the ingredients together.
The texture includes firm beans balanced against crisp vegetables, while the creamy feta adds richness. Mixing just before serving preserves vegetable crunch, though chilling intensifies the flavor integration. This salad suits casual lunches or as a flavorful side dish accompanying grilled meats or seafood.
The recipe recommends canned chickpeas for convenience but notes cannellini or Northern beans as alternatives. The dressing is flexible and can be substituted with other vinaigrettes such as white balsamic or lemon-based.
Ingredients
- 2, 15 oz chickpeas drained and rinsed (about 3 cups, canned
- 1 red bell pepper chopped
- 1 cup cherry tomato chopped
- 1 cup cucumber chopped
- ½ cup feta cheese crumbled
- ½ cup basil and/or parsley, fresh
- ¼ cup onion red, chopped
- ¼ cup kalamata olives
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper
Dressing
- 2 Tablespoons red wine vinegar
- lemon about 3 Tablespoons, juice of 1
- 2 garlic minced, small cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano dried
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Make dressing: place all ingredients for the dressing except olive oil. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender. Set aside.
- Prep salad: Add all ingredients into a large bowl and toss. Add dressing and toss again. Serve immediately or let the salad chill in the fridge before serving.
Notes
- Canned chickpeas offer ease, but cannellini or Northern beans can replace them if preferred.
- The red wine vinaigrette dressing can be swapped with Greek salad dressing, white balsamic, or lemon vinaigrette as alternatives.
- For best texture, toss salad with dressing just before serving or chill briefly to meld flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 388kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 11mg | 4% |
| Sodium | 780mg | 33% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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