Healthy Greek Chickpea Salad

chickpea salad with tomatoes and cucumber in a large white serving bowl

Healthy Greek Chickpea Salad

The perfect light lunch or summer side dish! This chickpea salad is fresh, flavorful, and has the perfect balance of healthy fats, carbohydrates, and protein!

Course Appetizer, Salad

Cuisine Greek, Mediterranean

Prep Time 15

Total Time 15

Servings servings

Calories 76

Author Kim

Ingredients

Salad

1 (15 oz) can chickpeas, rinsed and drained
1 medium red bell pepper, finely diced
1 small red onion, finely diced
1 pint grape tomatoes, halved (or about 10 ounces Roma tomatoes, chopped)
1 (4 oz) can sliced black olives
1 English cucumber, cut into quarters and sliced
1/2 cup crumbled feta cheese

Dressing

3 tablespoons olive or avocado oil
2 teaspoons lemon juice
3 tablespoons red wine vinegar
1/4 teaspoon garlic powder
2 teaspoons dried oregano
1/4 teaspoon salt and 1/4 teaspoon pepper + more to taste

Instructions

To make the salad, place all of the ingredients for the salad into a large bowl.
To make the dressing, place all of the ingredients for the dressing in a small bowl, (or jar w/ lid) and whisk/shake to combine. Pour dressing over salad, and toss salad in dressing until salad is evenly coated in dressing. Enjoy, or chill salad (covered) in refrigerator for up to 3 days.

Notes

Make Ahead + Storage Recommendations

Make ahead. This salad is great to make several hours in advance of serving it because it gets tastier over time. You can also mix the vinaigrette together up to 3 days in advance, and store it in the refrigerator.
Storing leftovers. Store leftover salad in an airtight storage container in the refrigerator for 3-5 days. Before serving again, give it a good stir and taste + season again as needed.

Photos by Sasha at Eat Love Eats.

Nutrition