Greek Salad with Chickpeas

- Chickpeas: I love using canned chickpeas for this salad. They save time, and you can find them everywhere. Just rinse them well. Dried chickpeas are great too, but they take longer to cook. If you choose dried, soak and boil them first.

Greek Salad with Chickpeas

Discover the vibrant flavors of Greek Salad with Chickpeas, a healthy and refreshing dish perfect for any meal. This quick recipe combines crunchy veggies, protein-packed chickpeas, and a zesty homemade dressing that will make your taste buds dance. Whether you're a culinary pro or just starting, you'll find simple steps and helpful tips to create this colorful salad. Click through to explore the full recipe and elevate your salad game today!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1 yellow bell pepper, diced

1 red onion, finely chopped

1 cup kalamata olives, pitted and halved

1 cup feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons red wine vinegar (or lemon juice for a twist)

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, yellow bell pepper, chopped red onion, and halved kalamata olives.

Gently fold in the crumbled feta cheese, being careful not to break it too much.

In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and pepper until well combined.

Pour the dressing over the salad and toss everything gently until well coated.

Taste and adjust seasoning if necessary; add more salt, pepper, or vinegar as desired.

Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.

Serve the salad in individual bowls or a large serving dish, garnishing with chopped fresh parsley on top.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4