The Easiest Chickpea Greek Salad
User Reviews
5
The Easiest Chickpea Greek Salad
Description
The Easiest Chickpea Greek Salad features a mix of canned chickpeas and freshly chopped vegetables including red, yellow, and green bell peppers, grape tomatoes, cucumber, red onion, and kalamata olives. Feta cheese adds saltiness and creaminess, balancing the crisp vegetables. The dressing of olive oil, lemon juice, minced garlic, and oregano infuses the salad with bright, herbal, and tangy notes that complement the rich feta and mellow chickpeas.
This salad is tossed and can be served immediately, or chilled for up to a few days to deepen the flavors. It provides a dynamic range of textures from crunchy vegetables to creamy cheese and tender beans. It works well as a light lunch, side dish, or part of a mezze platter with bread. The recipe is flexible to adjust quantities or ingredients based on preferences or crowd size.
For best results, toss the salad with dressing just before serving if storing, and adjust salt and pepper to taste. The salad’s marination softens flavors, making it a handy make-ahead option that’s colorful, nutritious, and suitable for casual meals or added to a larger spread.
Ingredients
- FOR THE SALAD:
- 1 chickpeas 15 ounce can, rinsed and drained
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped
- ¼ cup red onion diced
- 15 grape tomatoes halved, about 1 cup
- ⅓ cup kalamata olives pitted, chopped if desired
- 1 cucumber medium, sliced and quartered
- 4 ounces feta cheese crumbled or cut into 1/2 inch cubes
- For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 cloves garlic minced
- 1 teaspoon oregano dried
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Place all salad ingredients into a large bowl and toss to combine.
- In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
- Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.
Notes
- Double quantities as needed to serve larger groups comfortably.
- The salad can be made 1-2 days ahead; marinate well in the refrigerator for fuller flavor.
- Customize the vegetables or olives to suit your taste or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 279cal | 14% |
| Carbohydrates | 33.5g | 11% |
| Protein | 12.5g | 25% |
| Fat | 12.3g | 19% |
| Fiber | 4g | 16% |
| Sugar | 12.4g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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