A simple Greek Chickpea Salad made with canned chickpeas, crisp veggies, salty feta cheese, and a super easy Greek vinaigrette.
A Delicious and Fresh Garbanzo Bean Salad
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.
WATCH: Chickpea Salad Recipe Video
More Delicious Salad Recipes
- Italian Chopped Salad
- Creamy Cucumber Salad
- Cucumber and Tomato Salad
- Salmon Salad
- The Best Greek Salad
- Chopped Thai-Inspired Chicken Salad
- Greek Broccoli Pasta Salad
- Mediterranean Quinoa Salad
- Avocado Corn Salad
Garbanzo Salad Ingredients
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.
For The Best Greek Dressing
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
Helpful Kitchen Tools
- colander
- mixing bowl
- silicone spatula
- food processor
- storage jar
- sharp knife
- measuring cups
- measuring spoons
How to Make 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!
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.
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:
- Greek Chicken Meatballs
- Greek Chicken Bowls
- Greek Turkey Burgers
- Greek Salmon Salad
- Greek Meatballs with Tzatziki Sauce
- One Pan Greek Chicken with Artichokes and Olives
How to Store
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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Garbanzo Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Greek
- Diet: Gluten Free
Description
A simple Greek Chickpea Salad that is perfect on it’s own or as a side dish with chicken, beef, or pork.
Ingredients
- 1 – 15oz cans garbanzo beans, rinsed and drained
- 1 cup halved grape tomatoes
- 1 cup halved and sliced English or Persian cucumber
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 small yellow bell pepper, diced
- 1/3 cup thinly sliced red onion
- 1/2 cup halved kalamata olives
- 1/4 cup fresh dill, chopped
- 4 oz feta cheese, crumbled
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 4 cloves garlic, finely minced or pressed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Add the chickpeas, diced green and red bell pepper, diced red onion, dill, and feta cheese to a mixing bowl.
- Add the dressing ingredients to a food processor or blender. Pulse or blend until well combined.
- Pour the dressing over the chickpea salad ingredients. Use a spoon to gently mix until the salad is well coated in the dressing.
- Allow the salad to chill in the fridge for 1 hour before serving. Stir again before serving and enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA
