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Chickpea Greek Salad

A light and satisfying dish packed with vibrant veggies and hearty chickpeas, perfect for a side dish or a healthy lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) chickpeas – drained and rinsed
  • 1 cup cherry tomatoes – halved
  • 1 cucumber – diced
  • 1 bell pepper – diced (red or yellow) For sweetness
  • 1 small red onion – finely chopped
  • 1/3 cup Kalamata olives – pitted and sliced
  • 1/4 cup fresh parsley – chopped
  • 1 Juice of 1 lemon To brighten it up
  • 3 tablespoons olive oil For richness
  • Salt and pepper To taste

Method
 

Preparation
  1. In a colander, drain and rinse the canned chickpeas under cold water to remove excess sodium. Set them aside to cool.
  2. Dice the cucumber, bell pepper, and onion, and slice the cherry tomatoes in half. Place all the veggies, along with the olives and chickpeas, in a large mixing bowl.
  3. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  4. Pour the dressing over the salad and toss everything together gently to combine. Don’t forget the fresh parsley!
  5. Grab a fork and give the salad a little taste. Adjust the salt and pepper as needed.
  6. You can serve it immediately or let it chill in the refrigerator for about 30 minutes for the flavors to meld beautifully.

Notes

Substitutions are possible, e.g., replacing feta with a dairy-free cheese or omitting it altogether. Prepare with fresh ingredients for best flavor, and avoid over-salting as the olives and chickpeas contain sodium.