Greek Chickpea Salad

A refreshing and healthy Greek Chickpea Salad, packed with vibrant vegetables, fresh herbs, and a tangy red wine vinaigrette. Perfect for a light lunch, side dish, or meal prep.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Greek, Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 tins chickpeas drained and rinsed thoroughly under cold water until clear, then set aside to remove excess moisture.
200 g cherry tomatoes quarter them before adding to the salad to release their juices and integrate well.
0.5 item English cucumber peel and slice into quartered rounds for the best texture and bite.
0.5 item red onion finely chop to ensure its flavor is distributed evenly without overpowering the dish.
2 handfuls Kalamata olives quarter them to ensure a burst of briny flavor in every forkful.
10 g fresh dill roughly chop to release its aromatic oils and add vibrant freshness.
10 g fresh mint roughly chop to provide a refreshing counterpoint to the other flavors.
4 tbsp extra virgin olive oil use a good quality extra virgin olive oil for the best dressing flavor.
2 tbsp red wine vinegar adds a crucial tangy brightness to the salad dressing.
0.5 tsp Salt adjust to your personal preference to enhance all the flavors of the salad.
0.5 tsp Black pepper freshly ground black pepper offers the best aroma and a subtle kick.
150 g feta cheese crumbled for easy distribution and a creamy, salty bite in every forkful.

Equipment

Mixing Bowl
Whisk

Method

Drain the chickpeas and rinse them under cold water until the water runs clear. Set aside to drain any excess water.
Peel the cucumber and slice it into quartered rounds. Add to the mixing bowl.
Finely chop the red onion and quarter the Kalamata olives. Add both to the bowl.
Roughly chop the fresh dill and mint. Add these herbs to the mixing bowl along with the chickpeas.
In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
Pour the dressing over the salad and gently toss until everything is well coated.
Crumble the feta cheese over the salad and gently fold it in, ensuring it’s coated without breaking it down too much.
Taste the salad and adjust the seasoning with more salt and pepper, if needed. Serve immediately.

Notes

This refreshing Greek Chickpea Salad is perfect for a light lunch, a side dish, or even meal prep. For a vegan option, simply omit the feta cheese. The flavors meld beautifully if allowed to chill for at least 30 minutes before serving.