Why you’ll love this Greek Chickpea Salad!
Greek chickpea salad is a fresh, satisfying Mediterranean-style salad inspired by classic Horiatiki, our chickpea salad, and Greek cucumber salad.
Tender chickpeas are tossed with juicy tomatoes, crunchy cucumbers, olives, and creamy feta, then coated in a bright olive oil dressing that brings everything together. Louise and I love how the chickpeas soak up the dressing, making every bite flavorful and hearty. 🫒
The result is a salad that’s easy to make, protein-rich, and wonderfully satisfying, while still feeling light and fresh. It’s the kind of recipe you can throw together in minutes but still feels like a proper meal. 🥗
Serve it as a quick lunch, a colorful side dish, or a simple dinner with warm pita and a few Mediterranean favorites. Either way, it’s a delicious way to enjoy more vegetables and beans. 🍅
Ingredients
- Chickpeas (Garbanzo beans): Use drained & rinsed canned chickpeas or cooked dry chickpeas (soaked overnight, boiled 1–2 hours). Substitute: lentils, white beans, or black beans.
- Tomatoes: Cherry tomatoes or ripe vine tomatoes. Substitute: plum, grape, beefsteak, or heirloom tomatoes.
- Cucumber: Use American, English, or Persian cucumbers.
- Green bell pepper: Adds crunch and freshness. Substitute: yellow, red, or orange bell peppers.
- Kalamata olives: Substitute with taggiasche olives, Gaeta olives, other green/black olives (pitted), sun-dried tomatoes in oil, or marinated artichokes.
- Red onion. Substitute: shallots or green onions for milder flavor
- Feta cheese: Use regular or non-dairy feta cheese. Suitable vegan brands: VioLife, SimplyV.
Dressing
- Red wine vinegar. Substitute: apple cider vinegar or fresh lemon juice.
- Dried oregano: Substitute: dried or fresh dill, or other fresh herbs.
- American mustard. Substitute: Dijon mustard.
- Maple syrup. Substitute: honey.
- Garlic powder, salt, and black pepper.
How to Make Greek Chickpea Salad
Step 1. Chop the vegetables – To a large mixing bowl, add drained and rinsed chickpeas, halved cherry tomatoes, peeled and diced cucumber, thinly sliced red onion, sliced green bell pepper, and kalamata olives.
Tip: You can cut the kalamata olives in half if yours are large.
Step 2. Make the dressing – Make a dressing by whisking extra virgin olive oil, red wine vinegar, mustard, maple syrup, dried oregano, garlic powder, salt, and black pepper.
Tip: You can substitute fresh lemon juice or apple cider vinegar for red wine vinegar.
Step 3. Mix the salad – Pour the dressing over the salad and toss well until combined. Crumble in the feta cheese (or non-dairy feta), give it a final toss, then taste and adjust for salt before serving.
Serving Suggestions
Greek chickpea salad is a versatile recipe for an appetizer, main course, side dish, or healthy dinner.
Turn it into a meal by serving it with focaccia bread, cooked barley, or brown rice.
I love it with pita bread, a bowl of couscous, and on a bed of yogurt tahini sauce.
Storage
Make ahead: you can make Greek chickpea salad up to 6 hours ahead, store it in the fridge, and bring it to potluck gatherings and barbecues.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 2 days.
Freezer: not suitable for freezing.
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