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
Keyword chickpea salad, Greek chickpea salad
Prep Time 15mins
Total Time 15mins
Servings 16servings (1/2 cup each)
1(15 oz) can chickpeas, rinsed and drained
1medium red bell pepper, finely diced
1small red onion, finely diced
1pintgrape tomatoes, halved (or about 10 ounces Roma tomatoes, chopped)
1(4 oz) can sliced black olives
1English cucumber, cut into quarters and sliced
1/2cupcrumbled feta cheese
3tablespoonsolive or avocado oil
3tablespoonsred wine vinegar
1/4teaspoonsalt and 1/4 teaspoon pepper + more to taste
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.
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.