This Greek chickpea salad comes together in about 10 minutes, making it an ideal quick lunch or light dinner. Packed with crisp vegetables, protein-rich chickpeas, and a bright lemon dressing, it’s a healthy, satisfying dish that works well for meal prep. Serve with feta mixed in or sprinkled on top just before serving for extra creaminess.
Chickpea Salad
Chickpeas have been one of my favorite pantry staples lately. They’re affordable, versatile, and add great texture and protein to simple dishes. This salad is especially convenient for busy weekdays, but it also shines as a colorful side at barbecues or potlucks.
Because it’s loaded with vegetables and herbs, it’s both refreshing and filling—perfect for anyone looking for a plant-forward option that still feels substantial.
What You’ll Need to Make Greek Chickpea Salad
- 2 (16-ounce) cans chickpeas, rinsed and drained
- 1 cup grape tomatoes, halved
- ¼ cup diced red onion
- 1 green onion, thinly sliced
- ½ cup fresh parsley, chopped
- 1 bell pepper, diced
- 1 English cucumber, diced
- 2–3 fresh mint leaves, thinly sliced
- Fresh lemon juice, to taste
- Olive oil or your favorite Italian dressing
- Optional: crumbled feta
How to Make Chickpea Salad
- Rinse and drain the chickpeas, then add them to a large mixing bowl.
- Dice the red onion, green onion, parsley, bell pepper, cucumber, and mint. Add them to the bowl along with the halved grape tomatoes.
- Drizzle with fresh lemon juice and olive oil (or toss with Italian dressing). Taste and adjust seasoning—add salt and pepper as needed.
- Store the salad in an airtight container in the refrigerator for up to one week. The flavors meld over time, making it even more delicious the next day.
If you try this recipe, I’d love to hear how it turns out—leave a comment, rate it, or share a photo on social media. Seeing your variations and serving ideas always brightens my day.
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Greek Chickpea Salad
5 minutes
5 minutes
Ingredients
- 2 16 ounce cans of chickpeas
- 1 cup grape tomatoes
- ¼ cup diced red onion
- 1 diced green onion
- ½ cup fresh parsley
- 1 bell pepper
- 1 English cucumber
- 2-3 fresh mint leaves
- Fresh lemon juice
- Olive oil or your favorite Italian Dressing
- *Optional: feta cheese
Instructions
- Rinse and drain chickpeas and set in a large bowl.
- Dice the red onion, green onion, parsley, bell pepper, cucumber, and mint. Add them to the bowl with the grape tomatoes.
- Drizzle with lemon juice and olive oil or dressing. Toss to combine and taste for seasoning.
- Store in the fridge for up to one week.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 239
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 3mg
Sodium: 65mg
Carbohydrates: 38g
Fiber: 10g
Sugar: 8g
Protein: 12g