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Greek Chickpea Salad

A refreshing Mediterranean salad combining chickpeas, fresh vegetables, feta cheese, and a tangy vinaigrette.

vegetarian
gluten-free
Mediterranean
salad
lunch
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
6
Greek Chickpea Salad

Ingredients

  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Notes

This salad can be made ahead and stored in the refrigerator for up to 3 days.

Instructions

  1. 1

    In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and fresh dill.

  2. 2

    In a small bowl, whisk together red wine vinegar, olive oil, dried oregano, salt, and pepper.

  3. 3

    Pour the dressing over the salad and toss gently to combine.

  4. 4

    Let the salad sit for 10 minutes to allow flavors to meld.

  5. 5

    Serve chilled or at room temperature.