Light and refreshing, nothing is more satisfying than this delicious Greek chickpea salad recipe. Inspired by many of your favorite Mediterranean dishes, this simple salad comes together in minutes and is ideal for serving alone for lunch or as a side with your favorite grilled meats or kebabs. You will love the bright flavor of fresh vegetables and herbs against the simplicity of the chickpea as a protein source.
Greek Chickpea Salad Recipe
Sometimes I just want something super fresh and simple to serve. Chickpeas offer tons of healthy lean protein and are super versatile. They are mild in flavor naturally which means they are absolutely perfect for adding to many meals. In this case, they are an excellent base for serving with vegetables in a salad. I especially enjoy that this includes so many fresh herbs! So much bright flavor in one bowl is sure to please anyone at your dinner table.
Can I Use Dried Chickpeas for This Salad?
While the recipe as listed is created to use canned chickpeas, you can use dried chickpeas if you prefer. To do so you will need to cook them completely before adding to the salad. I do this in my Instant Pot, but you may do it on the stovetop or even in your slow cooker. Much like any other dried bean, these will need a significant amount of time to rehydrate and soften for use in a recipe such as this.
If you make a batch of chickpeas from scratch, you may want to know how else to use them in your meal plan. I love them added to this simple easy hummus recipe, as an obvious choice. They are also excellent in this healthy Mediterranean tuna salad recipe.
Can I Use Dried Herbs Instead of Fresh?
While fresh herbs are best for bright flavor, you can definitely substitute dried herbs in this recipe if you prefer. Typically, you will use much less dried herbs than you would fresh. I stand by the general ratio of 1 teaspoon dried herbs for 1 tablespoon fresh. This may need to be adjusted some to get the flavor you want, but it is usually appropriate.
Another thing to consider when using dried herbs is that they are better when mixed with some liquid. So, in this instance, make sure you add them to the dressing and let it sit for a while before serving. This allows them to soften, mellow, and blend with the other flavors better.
What Does This Salad Go With?
I love adding this to my menu by itself for lunch, but it is commonly used as a side dish to other meals. One of my favorites happens to be alongside this herbed sheet pan chicken thighs or the garlic and herb baked chicken breast recipe. Both of these pair wonderfully with the brightness of this salad. You could also serve up alongside any soup as a soup and salad meal option.
Generally speaking, I recommend serving this with a basic grilled or baked protein like chicken, fish, or even pork. While it does go with beef and lamb, I recommend serving with those only when you can serve them as part of a Mediterranean themed meal so the flavors don’t compete with each other as much.
Is This a Vegan Chickpea Salad?
As listed, this is not a vegan recipe. The feta cheese is obviously not vegan, but that doesn’t mean you cannot make it vegan. There are multiple vegan feta options you could use instead. I like the Violife feta cheese brand for the best flavor and texture. If you prefer to make your own, The Edgy Veg has an excellent vegan feta cheese recipe to consider using.
- English cucumber
- Grape tomatoes
- Red bell pepper
- Yellow bell pepper
- Kalamata olives
- Black olives
- Red onion
- Fresh parsley
- Fresh dill
- Feta cheese
- Olive oil
- Red wine vinegar
- Dried oregano
- Black pepper
- Green onions
How to Make a Greek Chickpea Salad Recipe
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the light dressing. Cover this and set aside or refrigerate until ready to combine and serve.
In a large bowl, combine the chickpeas, cucumber, tomato, bell peppers, olives, red onion, parsley, dill, and feta and stir until mixed.
Pour the dressing over the top.
Toss to combine.
Add green onions if desired before serving.
More Delicious Salads
Salads like this are always a favorite in my house. There is something about the lighter fare that appeals, especially in summer months when a cool meal just sounds more soothing. In this instance, salads can be a full meal with protein, or something like and fresh as a side or even, a dessert. Below are some of my favorite salads that are ideal for you to add to your menu.
- Vietnamese Steak and Noodle Salad
- Cold Pasta Salad with Italian Dressing
- Persian Shirazi Salad
- Beetroot and Feta Cheese Salad Recipe
- Cucumber Pomegranate Salad
Personally, while I keep a lot of canned staple items in my pantry, like chickpeas, I actually prefer to make them from scratch when possible. Dried chickpeas are affordable and easy to prepare. I use my Instant Pot and simply add them with water or broth and a bit of seasoning to cook from dry to perfectly tender in an hour or less. This makes it ideal for me to keep on hand for a variety of meals, including this recipe.
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
- 30 oz chickpeas, drained and rinsed
- 1 cucumber, chopped
- 2 cups grape tomatoes, cut in half
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1/2 cup kalamata olives, pitted and chopped
- 1/2 cup black olives, chopped
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 1 cup feta cheese, crumbled
- 3 green onions, chopped
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the light dressing. Cover this and set aside or refrigerate until ready to combine and serve.
- In a large bowl, combine the chickpeas, cucumber, tomato, bell peppers, olives, red onion, parsley, dill, and feta and stir until mixed.
- Pour the dressing over the top and toss to combine.
- Add green onions if desired before serving.
For best flavor, refrigerate for at least one hour prior to serving.
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Amount Per Serving: Calories: 448Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 22mgSodium: 1082mgCarbohydrates: 49gFiber: 13gSugar: 11gProtein: 18g