Greek Chickpea Salad

This Greek Chickpea Salad recipe is loaded with cucumbers, cherry tomatoes, sweet peppers, canned chickpeas, red onion, kalamata olives, pepperoncini, Feta cheese and fresh mint all tossed in an amazing homemade vinaigrette.

If you’re looking for an easy salad to pull together to serve with grilled chicken or fish or to take to your next potluck, this chickpea cucumber salad is always a crowd-pleaser!

This Greek Chickpea Salad recipe is quick and easy to make, and if you’re lucky enough to have leftovers, it tastes even better the next day or two after it’s been tossed together.

Greek Chickpea Salad Recipe Ingredients

• Chickpeas.  We use canned chickpeas for this recipe, but you can cook chickpeas from scratch with our easy How to Cook Chickpeas recipe.
• Cucumber.  We use unpeeled Persian cucumber for this recipe. Perisan cucumbers are light tasting and crispy and they have few seeds and a delicate skin. If you use garden cucumbers, you’ll need to peel them and remove the seeds. English cucumbers are also great to use for this salad.
• Tomatoes. Use grape or cherry tomatoes (sliced in half) for this recipe, but you can also use chopped Roma tomatoes if you like.
• Onions.  We use red onions for this salad which adds a lot of flavor to the mix. To mellow the onion flavor, just soak the slices of onion in a small bowl filled with water for about 20 minutes. Be sure to pat the onion sliced dry before adding them to the salad.
• Sweet Peppers.  Mini sweet peppers add a pop of flavor and color to this salad. (They are usually sold in small plastic bags near the bell peppers in the produce section).
• Olives. Kalamata olives add a nice flavor to the salad.
• Cheese. We sprinkle in crumbled Feta cheese to the mix. Parmesan is also great to use if you aren’t a fan of Feta.
• Mint.  Fresh mint adds a refreshing pop of flavor. You can also use fresh basil or parsley if you like, but we really love the flavor of fresh mint in this salad!
• Dressing.  We use our delicious homemade red wine vinaigrette for this lentil salad with feta. It’s quick and easy to make and it has a really great fla

Find printable recipe with the measurements below.

Variations

• Use fresh basil or parsley instead of mint.
• Sprinkle with Parmesan cheese instead of Feta or omit the cheese altogether.
• Toss the salad with a different dressing like our Fresh Basil Dressing, Lemon Olive Oil Dressing, Parmesan Vinaigrette, Lemon Mustard Vinaigrette or our Balsamic Vinaigrette.

How To Make Chickpea Cucumber Salad

1. Make Dressing.  Whisk together the ingredients in a bowl or add the ingredients to a mason jar, seal the lid and shake well. You can also add the ingredients to a blender and blend until smooth. 
2. Prep ingredients.  Slice the tomatoes, cucumbers, peppers, onion and kalamata olives and toss in a bowl. 
3. Toss. Add the lentils to the bowl and drizzle the vinaigrette over the ingredients and toss. Sprinkle in the Feta cheese and finely chopped mint and toss again. Season with salt and freshly cracked black pepper to taste.

For The Dressing

You will need a handful of ingredients to pull together this amazing Red Wine Vinaigrette. Store in an air-tight container (like a mason jar) in the refrigerator. If properly store, the vinaigrette should last up to one week. You may need to let the dressing sit out at room temperature for a few minutes before using because the olive oil can solidify a bit in the refrigerator.

• Red Wine Vinegar
• Olive Oil
• Dijon Mustard
• Garlic
• Parmesan Cheese
• Seasoning (Dried oregano and Italian seasoning

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. If properly stored, the salad should last up to 5 days. Give it a stir to toss the ingredients before serving because the dressing will settle at the bottom of the container.

What We Love About This Salad

• Can Make It Ahead Of Time. This is an easy salad to prepare a day or two in advance. Prepare the salad and dressing and store them separately in the refrigerator. Toss salad with the dressing just before you’re ready to serve.
• Loaded With Flavor. This salad has a great combination of flavors. The dressing really makes this salad special.
• Travels Well. This is a great salad to take to potlucks, back yard barbecues and to take to work or school for lunch.
• Quick and Easy To Make. This is an easy salad to pull together. A little chopping and whisking ingredients for the dressing and you’re done.

Looking For More Healthy Salad Recipes?

• Romaine Salad
• Spring Mix Salad
• Caprese Salad
• Berry Arugula Salad
• Tomato Basil Quinoa Salad

Continue to Content

Print

Yield: 6 Servings

Greek Chickpea Salad

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

This Greek Chickpea Salad recipe is loaded with cucumbers, cherry tomatoes, sweet peppers, canned chickpeas, red onion, kalamata olives, pepperoncini, Feta cheese and fresh mint all tossed in an amazing homemade vinaigrette. If you're lucky enough to have leftovers, this salad tastes even better the next day or two after it's been tossed together.

Ingredients

• 1 can unsalted or low-sodium garbanzo beans
• 1-1/2 cups Persian cucumber
• 1-1/2 cups grape or cherry tomatoes, cut in half
• 4 small sweet peppers, sliced thin
• 1/3 cup red onion, sliced thin
• 3/4 cup Kalamata olives, sliced in half
• 2 mild Pepperoncini, sliced
• 1/4 cup fresh mint, finely chopped
• 1/2 teaspoon dried oregano
• 1 clove garlic, peeled and grated or minced
• 1/3 cup crumbled Feta

For The Red Wine Vinaigrette

• 1/4 cup red wine vinegar
• 1 garlic clove, finely minced or grated
• 1 teaspoon dried oregano
• 1/2 teaspoon dried Italian herbs
• 1/8 teaspoon red pepper flakes
• 2 teaspoons Dijon mustard
• 3 tablespoons Parmesan cheese, finely grated
• 1 cup olive oil (extra-virgin)
• 2 tablespoons water
• Pinch of salt and pepper to taste

Instructions

For The Red Wine Vinaigrette

1. Whisk together the ingredients for the dressing, or add the ingredients to a mason jar, seal the lid and shake w

Assemble Salad

1. Add the chickpeas to a bowl with the sliced cucumbers, tomatoes, sweet peppers, onion, Kalamata olives ad Pepperoncini to a bowl. Drizzle the vinaigrette over the ingredients and toss. Sprinkle in the Feta cheese and finely chopped mint and toss again. Season with salt and freshly cracked black pepper to taste.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 531Total Fat: 44gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 10mgSodium: 678mgCarbohydrates: 31gFiber: 6gSugar: 15gProtein: 8g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.