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Greek Chickpea Salad

  • Author: Agnieszka
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


Greek Salad with Chickpeas is a perfect meatless summer dinner or side.



1 15-oz can of chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1 cup chopped yellow bell pepper
2 mini cucumbers, sliced
¼ cup chopped red onions
6 oz feta cheese, crumbled or cubed small
¾ cup kalamata olives, halved
¼ cup chopped parsley leaves
1/3 cup homemade Greek salad dressing


  1. Start by making the dressing. Full recipe and instructions for Homemade Greek Dressing are in this blog post.
  2. Place all the salad ingredients in a large bowl, pour over the dressing and stir gently until all the vegetables are coated.


If you’re making this salad ahead, don’t dress it until right before serving for best results.

Make sure to rinse the chickpeas in cold water and drain them well before adding to the salad. This step will get rid of any extra starch and salt from the can.

If you want, you can add more fresh herbs to the salad, such as dill, mint or oregano.

I prefer using cubed feta cheese in this salad because the crumbled kind tends to disintegrate and the salad looks a little less bright but it’s totally up to you.

  • Category: dinner
  • Cuisine: Greek

Keywords: Greek salad, chickpea salad, chickpeas