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Greek Chickpea & Feta Salad

This Greek Chickpea & Feta Salad is a fresh and flavorful Mediterranean-inspired dish made with protein-packed chickpeas, crisp cucumbers, juicy tomatoes, tangy feta cheese, Kalamata olives, and a bright lemon-oregano dressing. Perfect for meal prep, healthy lunches, or light dinners, this Mediterranean chickpea salad is nutritious, satisfying, and easy to prepare. If you enjoy chick peas salad healthy recipes, crispy chickpeas, chickpea curry, or even chickpea pasta, this refreshing salad is a delicious way to add more chickpeas to your menu.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 2 cans 15 ounces each chickpeas, drained and rinsed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ cup red onion finely diced
  • ½ cup feta cheese crumbled
  • ¼ cup Kalamata olives sliced
  • 2 tablespoons fresh parsley chopped
  • For the Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Method
 

  1. Drain and rinse the chickpeas thoroughly.
  2. Add chickpeas, cucumber, tomatoes, red onion, parsley, and olives to a large mixing bowl.
  3. Gently stir in the crumbled feta cheese.
  4. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
  5. Pour the dressing over the salad.
  6. Toss gently until all ingredients are evenly coated.
  7. Refrigerate for 15–30 minutes to allow the flavors to develop.
  8. Serve chilled or at room temperature.

Notes

  • Use freshly squeezed lemon juice for the best flavor.
  • Add diced bell peppers for extra crunch and color.
  • For additional protein, top with grilled chicken or shrimp.
  • Sprinkle with homemade crispy chickpeas before serving for extra texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.