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greek chickpea salad in a bowl with a fork

The Easiest Chickpea Greek Salad

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!
Course Gluten Free, Grain Free, Lunch, Nut Free, Salad, Vegetarian
Cuisine Greek
Keyword chopped greek salad, greek chickpea salad
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 279cal
Author Monique Volz of Ambitious Kitchen


  • 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


  • 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.


Serving: 1serving | Calories: 279cal | Carbohydrates: 33.5g | Protein: 12.5g | Fat: 12.3g | Fiber: 4g | Sugar: 12.4g