Go Back
A vibrant Loaded Chickpea Greek Salad filled with fresh vegetables and feta cheese.

Loaded Chickpea Greek Salad

A fresh and filling salad that combines chickpeas with traditional Greek ingredients, perfect for meal prep and lunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cans canned chickpeas, rinsed and drained Canned chickpeas are perfect for this recipe. Rinse well.
  • 1 medium cucumber, chopped For crunch.
  • 1 medium tomato, chopped For color.
  • 1 medium bell pepper, chopped Adds color and crunch.
  • 1/2 medium red onion, chopped Provides a sharp bite.
  • 1/2 cup feta cheese, crumbled For creamy saltiness.
  • 1/4 cup Kalamata olives, pitted and sliced Optional, for additional flavor.
  • 1/4 cup fresh parsley or dill, chopped Optional, for freshness.
Dressing
  • 1/4 cup extra virgin olive oil For dressing.
  • 2 tablespoons fresh lemon juice Can substitute with red wine vinegar.
  • 1 clove garlic, minced For flavor.
  • 1 teaspoon dried oregano For seasoning.
  • to taste salt and black pepper Adjust according to preference.

Method
 

Preparation
  1. Rinse and drain 2 cans of chickpeas, then add them to a large bowl.
  2. Chop the cucumber, tomatoes, bell pepper, and red onion. Add them to the bowl.
  3. Stir in the olives and chopped herbs if using.
  4. In a small jar, shake together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Pour the dressing over the salad and toss gently.
  6. Add feta at the end and give it one more gentle stir.

Notes

For best texture, store chopped cucumber and tomato separately if preparing for meal prep. Keep feta in a separate container until ready to eat.