The Easiest Chopped Greek Chickpea Salad

This simple and easy Chopped Greek Chickpea Salad recipe takes less than 20 minutes to throw together. Packed with mediterranean flavors, chickpeas, tomatoes, bell pepper, feta, cucumber, olives and a light lemon dressing. You’ll love this healthy salad to bring to parties or to pack for lunch!

Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins

It’s official: I’m on a Greek and Mediterranean food kick. I can’t stop dreaming about gyros, greek salads and tzatziki sauce on EVERYTHING. Therefore, I decided to whip up this super simple healthy chickpea salad for spring. It’s full of fresh veggies, tomatoes, spices, feta, olives and protein-packed chickpeas!

chopped greek chickpea salad in a bowl with a fork and a title underneath

The best part about this chopped chickpea salad is that there’s no cooking required; all you’ll do is chop the veggies and toss them with the light lemon dressing. You can marinate it in the fridge for an hour or so, but it isn’t necessary.

Normally I like to eat this salad for lunch over mixed greens or spinach but you can also enjoy it as is. It’s full of plant based protein, a great option to pack for lunch, or even as an easy crowd pleaser for a BBQ or potluck, so let’s do it up!

ingredients for greek chickpea salad on a grey surface

How to make chickpea salad:

Step 1: Chop all your veggies. This should only take about 10-15 minutes.

Step 2: Place the veggies and drained chickpeas in a large bowl.

Step 3: Make your dressing by whisking together the lemon juice, olive oil, garlic, oregano and salt and pepper. Pour over the salad and toss to combine.

Step 4: Enjoy immediately or place in the fridge and eat later!

ingredients for chopped greek chickpea salad in a bowl

How long will this chickpea salad last?

This greek chickpea salad should last anywhere from 3-5 days covered in the fridge. After a few days the cucumbers will break down a bit, so I recommend enjoying it within 3 days of making the salad.

Tips for making greek chickpea salad:

  • Feel free to add 1 avocado for additional nutrition and healthy fats.
  • If you’d like additional plant based protein, or want to make this salad a little heartier, try adding in a cup of cooked quinoa.
  • Chickpeas are also known as garbanzo beans, so you can purchase either.
  • If you are making this for a party, I highly recommend doubling the salad recipe.

greek chopped chickpea salad in a bowl with a fork

More healthy lunch recipes you’ll love:

Avocado Tomato Chickpea Pasta Salad

Chopped Thai Kale Salad with Peanut Ginger Dressing

Healing Lemongrass Chickpea Thai Green Curry

Vegan Curried Broccoli Chickpea Salad

Famous Crunchy Cashew Thai Quinoa Salad

greek chopped chickpea salad in a bowl with a fork

See how to make the chickpea greek salad:

If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. 

The Easiest Chickpea Greek Salad

4.88 from 16 votes
greek chickpea salad in a bowl with a fork
Course Gluten Free, Grain Free, Lunch, Salad, Vegetarian
Keyword greek chickpea salad
Prep Time 15 minutes
Total Time 15 minutes
Serves 4
This simple and easy Chopped Greek Chickpea Salad recipe takes less than 20 minutes to throw together. Packed with mediterranean flavors, chickpeas, tomatoes, bell pepper, feta, cucumber, olives and a light lemon dressing. You'll love this healthy salad to bring to parties or to pack for lunch!

Ingredients

  • For the salad:
  • 1 (15 ounce) can of chickpeas, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup diced red onion
  • 15 grape tomatoes, halved (about 1 cup halved grape tomatoes)
  • 1/3 cup pitted kalamata olives, chopped if desired
  • 1 medium cucumber, sliced and quartered
  • 4 ounces feta cheese, crumbled or cut into 1/2 inch cubes
  • For the dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, minced
  • 1 teaspoon dried oregano
  • freshly ground salt and pepper, to taste

Instructions

  1. Place all salad ingredients into a large bowl and toss to combine.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
  3. Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.
Nutrition
Servings: 4 servings
Serving size: 1 serving
Calories: 279kcal
Fat: 12.3g
Carbohydrates: 33.5g
Fiber: 4g
Sugar: 12.4g
Protein: 12.5g

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