This simple and easy chopped Greek salad recipe takes less than 20 minutes to throw together and is packed with Mediterranean flavors, colorful veggies, and plant-based protein from chickpeas. You’ll love this Greek chickpea salad for a quick & easy lunch or to bring to parties!
15grape tomatoes, halved (about 1 cup halved grape tomatoes)
1/3cuppitted kalamata olives, chopped if desired
1medium cucumber, sliced and quartered
4ouncesfeta cheese, crumbled or cut into 1/2 inch cubes
For the dressing:
2tablespoonsfreshly squeezed lemon juice
freshly ground salt and pepper, to taste
Place all salad ingredients into a large bowl and toss to combine.
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.
Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.
If you're making this salad for a crowd, I recommend doubling everything to feed all of the guests! You can even make the salad 1-2 days ahead of time as the veggies will marinate beautifully in the dressing.