Greek Chickpea Salad
A hearty and colorful salad that pairs beautifully with baked goods, offering a taste of the Mediterranean with every bite.
Ingredients
Salad Base
- 2 cans 15 oz each chickpeas (garbanzo beans), drained and rinsed Use canned chickpeas for convenience.
- 1 cup cherry tomatoes, halved Add just before serving for crispness.
- 1 cup cucumber, diced Chop just prior to serving for best texture.
- 1/2 medium red onion, thinly sliced Soak in cold water for milder flavor if desired.
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese Keep separate if making ahead.
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- to taste Salt and freshly ground black pepper
Optional Topping
- optional roasted pumpkin seeds for crunch Add for a seasonal touch.
Instructions
Preparation
- Wash and chop the cucumbers, halve the tomatoes, and thinly slice the red onion.
Combine Salad
- In a large mixing bowl, add the rinsed chickpeas, tomatoes, cucumber, red onion, olives, parsley, and dill.
Make Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.
Toss Salad
- Pour the dressing over the salad and toss until everything is evenly coated.
- Add crumbled feta and give one gentle toss to incorporate. Taste and adjust seasoning.
Rest for Flavor
- Let the salad sit at room temperature for 15–30 minutes before serving so the flavors meld.
Notes
Store in an airtight container for up to 3-4 days. Prepare the dressing and vegetables ahead of time and combine just before serving for best texture.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 25gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 6gSugar: 3g
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