A simple Greek Chickpea Salad that is perfect on it’s own or as a side dish with chicken, beef, or pork. This salad uses a combination of canned chickpeas, crisp veggies, salty feta cheese, and a super easy Greek vinaigrette to tie everything together. This salad is gluten-free and vegetarian but not lacking in flavor at all. This yummy 10 minute recipe is sure to become a favorite!
Ok, let’s talk about this chickpea salad! If you have never had one before then you might be just a little skeptical about the whole chickpea salad situation but allow me to reassure you…it is SO GOOD.
My husband and I like to go to a local deli after church and their version of a chickpea salad is one of my favorite side dishes that they offer. It is hearty, fresh, and full of so much flavor thanks to feta cheese and an easy vinaigrette.
This Greek chickpea salad recipe is my spin on the dish and I know you will love it. This recipe has minimal ingredients and will take you just a few minutes to make.
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.
Simple No-Cook Ingredients
Chickpeas: To keep this recipe easy, you can use canned chickpeas. Just be sure to drain and rinse them before using them to make the salad.
Veggies: The veggies in this recipe are a combination of crisp red and green bell peppers as well as red onion. All of the veggies are chopped small to ensure you don’t get a huge bite of red onion. There is also some fresh dill in the mix for even more flavor.
Feta Cheese: The star of this recipe, next to the chickpeas, is the salty blocks of feta cheese. So good.
Easy Greek Vinaigrette: Last but not least, the easy Greek vinaigrette brings all of the ingredients together to make a super flavor-filled salad. The dressing is a combo of olive oil, red wine vinegar, garlic, and herbs. Nothing too fancy and so easy to make. Just add all of the ingredients to a food processor or blender and blend until smooth.
How to Serve This Salad
This easy salad is great all on its own but we love to serve it as a side dish. It’s particularly yummy with chicken, beef, or pork. Just serve it on the side of your favorite protein for a hearty and filling meal!
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 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! 🖤