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:
2tablespoonsolive oil
2tablespoonsfreshly squeezed lemon juice
1clovesgarlic, minced
1teaspoondried oregano
freshly ground salt and pepper, to taste
Instructions
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.
Recipe Notes
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.
Nutrition Facts
The Easiest Chickpea Greek Salad
Amount Per Serving (1 serving)
Calories 279Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Carbohydrates 33.5g11%
Fiber 4g17%
Sugar 12.4g14%
Protein 12.5g25%
* Percent Daily Values are based on a 2000 calorie diet.