This delicious Greek Chickpea Salad is a recreation of one of my favorite takeout dishes. My husband and I used to go to a local Greek deli and I always grabbed their chickpea salad.
This Greek chickpea salad recipe is my spin on the dish and I know you will love it. It is hearty, fresh, and full of so much flavor thanks to feta cheese and an easy vinaigrette. Plus, this recipe has minimal ingredients and will take you just a few minutes to make.
Chickpeas: You’ll just need one can of chickpeas for this recipe. Be sure to rinse and drain them before using.
Grape Tomatoes:I like to use halved grape tomatoes for this recipe but feel free to use your favorite variety.
Bell Peppers: we’re using red, green, and yellow bell peppers for this recipe. You can also use whatever color of bell peppers you have on hand.
Cucumber: English or Persian cucumbers are seedless and don’t have the bitter skin of traditional cucumbers so they’re the top choice for this salad.
Red Onion: to add a little of that delicious onion flavor to the salad. If you don’t want your red onion to be too sharp, you can soak them in a bit of cold water before adding them to the salad.
Olives: kalamata olives give this chickpea salad the perfect amount of briny flavor.
Dill: you’ll need around 1/4 cup of fresh dill for this salad recipe.
Feta Cheese: salty bits of feta cheese are the perfect creamy addition to this salad.
Recipe Variations
Add extra veggies – this recipe is so easy to customize! feel free to add more or swap out veggies to make this salad work for you!
Make a double batch – I love to make a double batch of this recipe when feeding a crowd.
Make it vegan – swap the feta cheese for your favorite vegan feta to keep this recipe dairy free and vegan.
Add some extra lemon flavor – if you love lemon flavor (like me!) then try grating some fresh lemon zest into the salad.
A creamy Greek dressing pulls this salad together and adds so much flavor. Thankfully, making your own homemade greek dressing is so easy. Just add all of the ingredients to a food process or blender and blend.
Here’s what you need:
Olive oil
Red wine vinegar
Lemon juice
Honey (this is totally optional, so feel free to leave it out if you prefer!)
Dijon mustard
Fresh garlic
Salt and pepper
How to Make This Chickpea Salad
Step One: Add all of the veggies to a large mixing bowl.
Step Two: Add the dressing ingredients to a food processor or blender. Pulse or blend until well combined and the dressing is smooth and creamy.
Step Three: Pour the dressing over the veggies and use a spoon to gently mix until the salad is well coated.
Step Four: Allow the salad to chill in the fridge for 1 hour before serving. Stir again before serving and enjoy!
Serving Suggestions
This easy salad is great all on its own but we love to serve it as a side dish. Here are a few of my favorite recipes to pair the chickpea salad with:
Store the salad in an air-tight container in the fridge for 3-4 days. The best part about this salad is that it gets better as it sits. It’s a great recipe to whip up at the beginning of the week and have on hand for a simple lunch or side dish all week long.
I hope you give this Greek Chickpea Salad a try! It’s hearty, refreshing, and delicious!
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This was amazing! Ashlea never steers me wrong, this will definitely be on repeat here. The hardest part about this recipe was letting it chill for an hour before eating!
I made this as much lunch meal prep for the week – only adding the feta to each individual portion when ready to eat – and OMG! This is literally so fresh, bright and colorful and I am so happy eating it! I added sweet pepper chicken sausage to fill me up some more and it has been perfect. I will absolutely make again for myself or to share at a gathering.
This recipe is so perfect as is!! It was so easy to put together and was so full of flavor. Delicious as a main dish or a side. Will definitely make again!
I made this two days ago, and it was DELICIOUS! A huge hit at my house. I served it with Greek meatballs. We had a good amount of leftovers, so yesterday I put this salad on top of some lettuce, added some tomatoes, and called it a Mediterranean salad. Two meals for the price of one! Will definitely make again.
I made this, albeit not entirely as written, and it was great! I’m looking forward to trying the homemade dressing next time I have time.
My changes were: crisping the chickpeas (à la Deb Perelman) and store-bought dressing. I was also sadly missing the dill!
Though I am not usually a fan of chickpeas, the combination of crisping them and the greek flavours worked together to make this something I really enjoyed. Thanks for sharing this recipe!
Hear me out: chickpeas are not delicious, they’re grainy and kinda flavorless. Well, I had a couple cans leftover from a time that I tried to talk myself into liking hummus (I really hate chickpeas, okay) so I decided to try eating them in this salad instead of blending them.
I maybe like chickpeas now, but only in this very specific setting. The tangy dressing, dill, and feta just completely disguise the things I dislike about chickpeas. Now I have a reason to eat a filling, protein and fiber-packed veggie-based meal that requires next to no effort on my part! 🖤
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This was delightful! My kids called it the rainbow salad. It was beautiful and also so delicious! Thank you!
★★★★★
This recipe is delicious! It is very easy to put together and was a big hit at our dinner party. 100% recommend!!
★★★★★
Absolutely delishes! So much flavor and a nice light salad.
★★★★★
I’m so glad you liked it, Laura! Thanks for taking the time to leave a review!
This was amazing! Ashlea never steers me wrong, this will definitely be on repeat here. The hardest part about this recipe was letting it chill for an hour before eating!
★★★★★
I’m so glad this has become a new favorite for you, Kristen! Thank you for sharing!
I made this as much lunch meal prep for the week – only adding the feta to each individual portion when ready to eat – and OMG! This is literally so fresh, bright and colorful and I am so happy eating it! I added sweet pepper chicken sausage to fill me up some more and it has been perfect. I will absolutely make again for myself or to share at a gathering.
★★★★★
I’m so glad you loved it, Blair! Thanks for sharing!
So tasty! I made them on Sunday for quick and easy lunches during the week. The dill is the best added touch.
★★★★★
That’s the best! Thank you for taking the time to leave a review, Taylor!
This recipe is so perfect as is!! It was so easy to put together and was so full of flavor. Delicious as a main dish or a side. Will definitely make again!
★★★★★
I made this two days ago, and it was DELICIOUS! A huge hit at my house. I served it with Greek meatballs. We had a good amount of leftovers, so yesterday I put this salad on top of some lettuce, added some tomatoes, and called it a Mediterranean salad. Two meals for the price of one! Will definitely make again.
I made this, albeit not entirely as written, and it was great! I’m looking forward to trying the homemade dressing next time I have time.
My changes were: crisping the chickpeas (à la Deb Perelman) and store-bought dressing. I was also sadly missing the dill!
Though I am not usually a fan of chickpeas, the combination of crisping them and the greek flavours worked together to make this something I really enjoyed. Thanks for sharing this recipe!
This quick recipe packed so much flavor and was a huge hit! I ate with tortilla chips for a yummy snack! My boyfriend loved it too- which is a win!
Thanks so much for sharing this fun dish!
Absolutely delish! I just added some of my favorite Frescatrano olives because they only make Greek inspired salads better!
Yum! That sounds delicious, Kimber! So glad you loved the salad!
Hear me out: chickpeas are not delicious, they’re grainy and kinda flavorless. Well, I had a couple cans leftover from a time that I tried to talk myself into liking hummus (I really hate chickpeas, okay) so I decided to try eating them in this salad instead of blending them.
I maybe like chickpeas now, but only in this very specific setting. The tangy dressing, dill, and feta just completely disguise the things I dislike about chickpeas. Now I have a reason to eat a filling, protein and fiber-packed veggie-based meal that requires next to no effort on my part! 🖤