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chickpea salad with tomatoes and cucumber in a large white serving bowl
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4.9 from 58 votes
Nutrition Facts
Healthy Greek Chickpea Salad
Amount Per Serving (0.5 cup)
Calories 76 Calories from Fat 35
% Daily Value*
Fat 3.9g6%
Saturated Fat 0.4g3%
Monounsaturated Fat 2.5g
Cholesterol 0.8mg0%
Sodium 123.5mg5%
Potassium 72.7mg2%
Carbohydrates 6.9g2%
Fiber 1.2g5%
Sugar 1g1%
Protein 3.2g6%
Vitamin A 450IU9%
Vitamin C 22.2mg27%
Calcium 36mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:16 servings (1/2 cup each)
Healthy Greek Chickpea Salad
Prep Time:
15 mins
Total Time:
15 mins
 

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! 

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
  1. To make the salad, place all of the ingredients for the salad into a large bowl.
  2. 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.
Recipe 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.

Author: Kim
Course: Appetizer, Salad
Cuisine: Greek, Mediterranean
Keyword: chickpea salad, Greek chickpea salad

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