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Greek Chickpea Salad

Greek Chickpea Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large English cucumber
  • 1 pint cherry or grape tomatoes
  • ½ small red onion
  • ½ cup Kalamata olives
  • 4 oz feta cheese
  • ¼ cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 small garlic clove, grated or minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley or dill

Method
 

  1. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper until combined.
  2. Cut the cucumber into ½-inch half-moons, halve the tomatoes, thinly slice the red onion, halve the olives, and roughly chop the herbs if using.
  3. Add the chickpeas, cucumber, tomatoes, onion, olives, and most of the feta to the dressing. Fold gently to coat, then transfer to a serving bowl, top with remaining feta and herbs, and serve.

Notes

Give the salad 5 to 10 minutes on the counter before serving so the chickpeas soak up the dressing. The cucumbers will soften slightly by the next day, but the salad still tastes great cold from the fridge.