Healthy Greek Chickpea Salad
Amount Per Serving (0.5 cup)
Calories from Fat 35
% Daily Value*
Saturated Fat 0.4g3%
Monounsaturated Fat 2.5g
Vitamin A 450IU9%
Vitamin C 22.2mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:16 servings (1/2 cup each)
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!
(15 oz) can chickpeas, rinsed and drained
medium red bell pepper, finely diced
small red onion, finely diced
grape tomatoes, halved (or about 10 ounces Roma tomatoes, chopped)
(4 oz) can sliced black olives
English cucumber, cut into quarters and sliced
crumbled feta cheese
olive or avocado oil
red wine vinegar
salt 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.
Photos by Sasha at Eat Love Eats.
chickpea salad, Greek chickpea salad