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Greek Chickpea Salad

A refreshing and colorful Greek chickpea salad that combines crunchy vegetables and creamy feta, perfect for a quick and healthy meal.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, drained and rinsed Ensure well-drained to avoid a mushy texture
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup feta cheese, crumbled Use high-quality feta for better flavor
  • 1/4 cup fresh parsley, chopped
Dressing Ingredients
  • 1/4 cup olive oil Opt for high-quality extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • to taste salt and pepper Adjust after initial mixing

Method
 

Preparation
  1. In a large bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, and fresh parsley.
  2. In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
  3. Pour the dressing over the salad mixture and toss gently to combine.
  4. Let your salad sit for at least 10 minutes to allow the flavors to meld.
  5. Serve the salad chilled or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Add dressing before serving to maintain freshness.