Chopped Greek Chickpea Salad

Chopped Greek Chickpea Salad are created by tossing Garbanzo beans, fresh vegetables, Kalamata olives, and feta cheese together in a zesty Greek dressing. Everything pairs well with this 15-minute delectable Greek chickpea salad!

Chopped Greek Chickpea Salad Ingredients

Greek dressing ingredients measured into small bowls and ready to use

For the salad

  • 1.2 cups cooked chickpeas or a single, drained 15-ounce can
  • 1 cup of 1 large English cucumber, quartered, cut, and chopped; 1 large red bell pepper; (about 1 cup)
  • One cup of halved cherry tomatoes and one-half of a medium red onion (about 1 cup)
  • 12 cups pitted kalamata olives, 14 cups chopped fresh parsley, and 2 ounces of crumbled or block feta cheese.

For the dressing

  • squeeze one lemon (about 2 tablespoons)
  • Salt and black pepper, to taste;
  • 1 tablespoon red wine vinegar;
  • 1 teaspoon dijon;
  • 1 teaspoon dried oregano, or 2 teaspoons fresh oregano;
  • 2-3 tablespoons extra virgin olive oil


Greek chickpea salad in white bowl with serving spoons

  1. In a large bowl, combine the chicken, cucumber, bell pepper, tomatoes, onions, olives, parsley, and Feta cheese.
  2. Mix the lemon juice, vinegar, dijon, and oregano in a small mixing bowl.To form an emulsion, keep whisking and drizzle olive oil in.To taste, add PEPPER and SALT.
  3. Crumble the block of feta cheese, toss with the Greek dressing, and serve.
  4. For up to three days (for dressed salad) or five days (for non-dressed salad) of storage, refrigerate in an airtight container.