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Chickpea Greek Salad

Chickpea Greek Salad

A refreshing and protein-packed Greek salad with chickpeas, crisp vegetables, feta cheese, and a tangy lemon-olive oil dressing. Perfect for a light lunch or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Course lunch
Cuisine Greek
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 bell pepper, diced
  • ½ cup Kalamata olives, pitted
  • ½ cup feta cheese, crumbled
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt & pepper to taste

Instructions
 

  • In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, bell pepper, and olives.
    In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
    Pour the dressing over the salad and toss gently to combine.
    Sprinkle feta cheese on top before serving.
    Serve immediately or refrigerate for up to 2 hours for enhanced flavor.

Notes

  • For a vegan version, omit feta or use a dairy-free alternative.
  • Add fresh parsley or mint for extra freshness.
Keyword Chickpea Greek Salad