This Chopped Greek Chickpea Salad is full of fresh veggies, chickpeas, feta cheese, olives, and a delicious vinaigrette. It’s a heartier spin of a classic Greek salad that makes a great meal or side dish.
382 CALORIES47g CARBS16g FAT18g PROTEIN
Chopped Greek Chickpea Salad Recipe
Are you a big salad lover? I love a good hearty salad and I am obsessed with this chopped chickpea salad! It’s full of fresh veggies, chickpeas, feta cheese, olives, and a delicious vinaigrette. You can’t go wrong with the flavors of this Greek-inspired dish.
Today’s salad recipe is going to make you fall back in love with salads again – even if you are already a huge fan. This Greek Chickpea Salad is packed with a colorful mix of fresh ingredients that are the perfect complement to the protein-packed chickpeas.
Chickpeas are such a versatile ingredient. I love how they adapt to so many dishes and pack in lots of protein and fiber. It also makes this salad more filling making it perfect for an easy lunch or dinner.
The other thing I love about this salad is that there isn’t any lettuce. It’s all about the crunchy veggies. It’s like a classic Greek Salad (which also traditionally doesn’t have lettuce) with the addition of even more veggies and garbanzo beans.
Make sure to plan ahead so that the salad has at least 30 minutes to rest so that the flavors can really combine and get absorbed by the chickpeas.
Key Ingredients and Easy Swaps
Don’t let this long list of ingredients intimidate you! Feel free to customize this salad and make it your own. Here is a bit more information about what I used and any replacements or substitutions you can make.
- Chickpeas: When you use a can of chickpeas, the entire recipe is super-easy and fast! Rinse and drain them, and they are ready to go. White beans or giant beans are also delish.
- Bell Peppers: I used two different colors of bell peppers because it makes the salad look brighter and more delicious. You can use as much of any color of bell pepper as you want.
- Onion: Red onions have a slightly sweeter taste, so they are the popular choice for salads. You can also use white or yellow onions. Green onions also work for a milder flavor.
- Tomatoes: Either cherry or grape tomatoes are perfect in this recipe. Slice them in half and add them to the salad. Sundried tomatoes would be another way to add great flavor.
- Cucumbers: Any type of cucumber will taste amazing in this salad. I used two Persian cucumbers because they have a lighter taste and release less liquid than traditional cucumbers.
- Herbs: Always use fresh herbs when possible. I used parsley and oregano, plus salt and pepper.
- Feta Cheese: Reduced-fat or full-fat feta cheese is best for Greek salads. If you don’t have any, you can use either blue cheese crumbles or goat cheese.
- Olives: The kalamata olives are what makes this taste like a Greek salad, so don’t leave them out unless you really dislike olives. You can swap in other olives as well, black olives are more traditional.
- Lemon Juice: Fresh-squeezed lemon juice will have the boldest and freshest flavor.
- Red Wine Vinegar: If you don’t have red-wine vinegar, substitute with white balsamic or apple cider vinegar.
- Garlic: I only used one clove of garlic. However, if you really love garlic, use more of it. You can swap in garlic powder.
Note: For a full list of ingredients and detailed instructions on how to make this chickpea salad, take a look at the printable recipe card at the bottom of this post!
Recipe Tips And Ideas For Greek Chickpea Salad
Follow these tips to make sure that this salad turns out crispy and tangy every single time!
- Make the dressing separately before you add it to the salad. Make sure the spices and vinegar all mix well with the oil – this will give your salad the best flavor.
- Rinse and drain the chickpeas before you add them to your salad. This removes the tinny flavor from the canned beans.
- If you aren’t a fan of chickpeas, you can swap in white beans or giant beans. Regular or marinated beans would work.
- Add more protein with some canned tuna, rotisserie chicken, or baked tofu.
- Pump up the tomato flavor by using sundried tomatoes instead of regular tomatoes.
- Add a hint of briny flavor with a few tablespoons of capers,
- Love artichokes? Add some canned artichoke hearts to the chopped salad as well.
- Love heat? Add a few tablespoons of Calabrian chile peppers.
- Swap in chickpea pasta for the chickpeas for a spin on Greek Pasta Salad.
This is a very filling salad, so you don’t need to eat much with it. If you wanted to boost the protein, here are some tasty options. These also work great if you are looking for a main dish to serve with this salad.
Soups and salads are the perfect pair, so cook up a veggie-packed soup along with this chickpea salad. Spinach tortellini soup is really filling and full of zesty tomato flavor. Or, serve a lighter slow cooker chicken quinoa soup with it. It is fortified with kale and carrots and full of nutrients!
Frequently Asked Questions
Here are some questions I frequently get asked about by some readers…
This is the perfect recipe to use in your meal prep for the rest of the week. I suggest storing all the salad ingredients separately from the dressing. That way, everything will stay fresh and crispy. If you store the salad with the dressing, it will make it softer as the veggies soak up the vinegar and oil.
The salad will last about 5 days in the refrigerator. The dressing will last a lot longer, about a month.
Chickpeas are a pretty fantastic source of protein. If you are craving even more protein, add some quinoa to it. Or, shred a rotisserie chicken and add that to your salad. Either option is pretty simple and makes a nutritious impact.