Greek Chickpea Salad: This easy chopped Greek salad recipe is loaded with Mediterranean flavors, vibrant vegetables, and chickpea-based plant-based protein.
It takes less than 20 minutes to prepare. This Greek chickpea salad is perfect for a quick and easy lunch or for parties.
TIME OF PREP- 15 MINS
PREP TIME- 0 MINS
ENTIRE TIME- 15 MINS
I decided to make this healthy, easy chickpea salad for spring while I was eating a lot of Greek and Mediterranean food. Fresh vegetables, tomatoes, spices, feta, olives, and protein-rich chickpeas fill it up.
The fact that you only need to chop the vegetables and toss them in the light lemon dressing to make this chopped Greek salad is the best part of the recipe. It is not necessary to marinate it for more than an hour in the refrigerator.
This salad is usually served with mixed greens or spinach for lunch, but you can also enjoy it plain. It’s loaded with chickpea-derived plant-based protein, making it an excellent lunchtime option or simple side dish for a barbecue or potluck. Let’s change it up.
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What’s in a Greek salad?
Greek salads have always been my favorite because they are so delicious, fresh, and filling. Beautiful vegetables like red onions, tomatoes, cucumbers, and bell peppers, kalamata olives, and feta cheese are all part of traditional Greek salads.
They are dressed simply with salt, oregano, good olive oil, and red wine vinegar. Greek salads, in contrast to many other salad recipes, do not contain any leafy greens.
The feta and the vegetables are typically kept in larger chunks, but in my version of a Greek salad, I’m chopping them up a little more finely—a Greek chopped salad.
The best chopped Greek salad’s ingredients
This delicious Greek chickpea salad is loaded with a rainbow of vegetables and a lovely lemon dressing that gives it a light, crisp flavor. Everything you need to make it is listed below:
Fresh vegetables include red, yellow, and green bell peppers, red onions, grape or cherry tomatoes, cucumber, and more. All of the vegetables have a crunchy texture that I like.
Chickpeas: you must consume this wonderful plant-based protein.
Additions: Just like a genuine Greek salad, we’ve added some crumbled feta cheese and kalamata olives. YUM. For more healthy fats, feel free to add a diced avocado.
To make a light Greek salad dressing, you’ll need olive oil, fresh lemon juice, garlic, oregano, salt, and pepper. So simple and so new.
More delectable options for protein
It’s simple to add your favorite proteins to this chopped Greek salad! Here are some suggestions:
- Try adding one cup of cooked quinoa for additional plant-based protein.
- If you are not vegan or vegetarian, cooked, cubed chicken would also be a delicious option. My Baked or Grilled Honey Mustard Chicken is a good choice.
- The salmon could also be grilled or baked. Try my Salmon with Honey, Lemon, and Garlic.
- Another excellent choice would be grilled shrimp.
Are you planning a party with this Greek chickpea salad?
In order to feed all of the guests, I recommend doubling everything! Because the vegetables will marinate beautifully in the dressing, you can even prepare the salad one to two days in advance.
Storing tips
Any leftover salad can be kept in the refrigerator for up to three days. Cucumbers will begin to decompose after a few days, so I recommend eating it within three days of making the salad.
More delicious salad recipes
- Chickpea and broccoli salad made vegan.
- Sunshine Dressing on Quinoa Salad with Roasted Carrot Cauliflower.
- Chickpea and avocado salad with lemon basil vinaigrette.
- Kale and Sweet Potato Salad from California.
- Salad of Cashew Chickpea, Broccoli, and Ginger Peanut.
The Easiest Chickpea Greek Salad
This easy chopped Greek salad recipe is loaded with Mediterranean flavors, vibrant vegetables, and chickpea-based plant-based protein. It takes less than 20 minutes to prepare. This Greek chickpea salad is perfect for a quick and easy lunch or for parties.
Ingredients
Making the salad:
- 1 can of rinsed and drained chickpeas, 15 ounces.
- 1 chopped red bell pepper.
- 1 chopped yellow bell pepper.
- 1 chopped green bell pepper.
- 1/4 cup red onion dice.
- 15 grape tomatoes cut in half (about 1 cup of grape tomatoes cut in half).
- 13 cup chopped, pitted Kalamata olives, if desired.
- 1 medium cucumber, quartered and sliced.
- 4 ounces crumbled or cut into 1/2-inch cubes of feta cheese.
Dressing suggestions:
Olive oil, 2 tablespoons.
2 tablespoons of juice from a fresh lemon.
1 minced garlic clove.
Dried oregano, 1 teaspoon.
freshly grated pepper and salt, to taste.
Instructions
Step 1
Toss all of the ingredients for the salad together in a large bowl.
Step 2
Whisk together the garlic, oregano, olive oil, and lemon juice in a small bowl. Pour over the salad, and toss once more to combine. Adjust the salt and pepper to taste.
Step 3
Serve immediately or marinate for one hour in the refrigerator. Salad tastes best within two to three days of being prepared.
Notes for the Recipe
If you’re making this salad for a large group, I suggest making a double batch to feed everyone! Because the vegetables will marinate beautifully in the dressing, you can even prepare the salad one to two days in advance. For easy ways to customize this salad, check out the full post.
Nutrition
A single serving calorie count: 279
33.5g of carbohydrates
12.5 grams protein
Fat: 12.3g
4 g of fiber
12.4 g of sugar
