Loaded with fresh veggies and tossed in a light homemade dressing, this tasty vegetarian Greek Chickpea Salad makes healthy eating a breeze!
I’m kind of a nut when it comes to veggies.
I’ll pretty much do anything for a bite of tall, dark and GREEN! Or yellow… red… orange…
The second I spotted this colorful bowl-o-veggies at a local Mediterranean restaurant I knew I had to have it. I’m a sucker for a healthy plate full of whole food goodness and hoped their greek chickpea salad tasted as good as it looked.
Spoiler altert: It was TO. DIE. FOR. So good might have licked the plate clean…
So naturally I re-created it at home!
Let’s get Mediterranean!
Greek Chickpea Salad
This recipe serves a crowd! Bring it along to your next picnic, party, or potluck or halve the recipes for a more manageable serving, perfect as a side dish with dinner or a healthy weekday lunch. It’s super portable and sure to rock your socks off!
Greek Chickpea Salad
Yield 6-8 servings
- 2 cans of chickpeas
- 2 cups chopped bell pepper or sweet mini pepper
- 1 cup chopped tomato
- 1 cup chopped cucumber
- 1 avocado
uber easy mediterranean marinade/dressing:
- 2.5 TBSP red wine vinegar
- 3 TBSP quality extra virgin olive oil
- 3 tsp lemon juice (squeezed from 1 large or two small lemon)
- 1/2-1 tsp minced garlic
- 1/2-1 tsp parsley plus extra to garnish
- 1/2 tsp dried crushed oregano
- 1/2 tsp salt, extra to taste if desired
- 1/4 tsp black pepper
- 1/4 tsp dried dill
optional extra: crumbled feta cheese
- Drain and rinse chickpeas.
- Chop your peppers, tomato, and cucumber, and toss them in a bowl.
- Combine all dressing ingredients in a separate container and either shake or whisk to incorporate. Pour over salad and toss to combine.
- Pop the bowl in the fridge, covered, for a few hours to let the fabulous flavors of the marinade get better acquainted with your veggies or enjoy right away.
- Peel and chop avocado just before serving, and add to the salad. I like to toss my avocado in a little lemon juice with a drizzle of olive oil to prevent it from browning.
Bring on the veggies!
special diets and swaps
- Brontosaurus Chefs It’s fabulously vegan! Enjoy as is or pair with falafel/hummus
- T-Rex Chefs if you try to add meat to this salad I will fight you! You can, however, pair this dish with shish kebabs or grilled chicken. Totally approved!
- Gluten-Free? FAB! So is this salad!
so . . . how was it?!
I never get tired of answering this question… IT WAS SO FLIPPING GOOD! It’s tasty chilled but I think it tastes absolutely best at room temperature (somehow the flavors are more amplified this way) and really can’t get enough of it like this.
This refreshing dish is great as a side dish or as a stand-alone lunch. You can toss them over a crisp green salad, serve it alongside a fluffy pita sandwich, or even turn it into a greek platter by adding grape leaves, hummus, tzatziki sauce, falafel, pita wedges and even a big ole pile of olives. Just keep the olives to yourself. I’m still terrified of them.
The über tasty dressing in this recipe is also amaaaaazing over greens or even mixed into pasta salad! Have fun with it! You guys are going to LOVE this zesty greek chickpea salad; I just know it!
Crazy for feta? Feel free to add some on top!