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Greek Chickpea Salad

A vibrant and refreshing salad bursting with Mediterranean flavors, perfect for gatherings or cozy dinners.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved Use heirloom for a pop of color
  • 1 cucumber, diced Provides a refreshing crunch
  • ½ red onion, finely chopped
  • 1 bell pepper (any color), diced
  • ½ cup feta cheese, crumbled Omit for a vegan option
  • ¼ cup freshly chopped parsley Can substitute with basil
  • ¼ cup olive oil Extra virgin is best
  • 2 tablespoons red wine vinegar Adds tangy depth
  • Salt and pepper To taste

Method
 

Preparation
  1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and bell pepper. Toss gently to mix the ingredients.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
  3. Pour the dressing over the salad and toss until everything is well coated.
  4. Gently fold in the crumbled feta and parsley, allowing the cheese to remain slightly chunky for texture.
  5. Taste and adjust the seasoning if needed before serving.

Notes

This salad is perfect for making ahead, letting the flavors meld together for an even tastier dish. Store leftovers in an airtight container in the refrigerator for up to 3 days.