The Best Chopped Greek Chickpea Salad
A number of years again once I was on an enormous Greek and Mediterranean meals kick I made a decision to whip up this tremendous easy wholesome chickpea salad for spring. It’s stuffed with contemporary veggies, tomatoes, spices, feta, olives, and protein-packed chickpeas!
The very best half about this chopped Greek salad recipe is that there’s no cooking required; all you’ll do is chop the veggies and toss them with the sunshine lemon dressing. You’ll be able to marinate it within the fridge for an hour or so, but it surely isn’t mandatory.
Usually I prefer to eat this salad for lunch over combined greens or spinach however you may as well get pleasure from it as is. It’s stuffed with plant-based protein from chickpeas, a fantastic choice to pack for lunch, and even as a simple facet dish for a BBQ or potluck, so let’s do it up!
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What’s in a Greek salad?
I’ve liked Greek salads for so long as I can bear in mind as a result of they’re so contemporary, flavorful, and tremendous satisfying. Conventional Greek salads are stuffed with lovely veggies like purple onion, tomatoes, cucumber, and bell pepper, together with kalamata olives, and blocks of feta cheese. They’re dressed merely with good high quality olive oil, oregano, salt, and vinegar like purple wine vinegar. Not like many different salad recipes, Greek salads don’t have any leafy greens in them.
It’s widespread to maintain the feta and the veggies in bigger chunks, however in my tackle a Greek salad I’m chopping the whole lot up a little bit extra finely (aka a Greek chopped salad!)
Elements in the most effective chopped Greek salad
This scrumptious Greek chickpea salad is full of a rainbow of veggies and lightweight, contemporary taste from a beautiful lemon dressing. Right here’s the whole lot you’ll have to make it:
- Veggies: we’re packing this child stuffed with contemporary greens like purple, yellow & inexperienced bell pepper, purple onion, grape or cherry tomatoes, and cucumber. I really like the crunchy texture that the entire veggies create.
- Chickpeas: gotta have that great, plant-based protein from chickpeas!
- Combine-ins: like a real Greek salad we’re mixing in kalamata olives and a few crumbled feta cheese. YUM. Be happy so as to add a diced avocado, too, for extra wholesome fat!
- For the dressing: you’ll want some olive oil, contemporary lemon juice, garlic, oregano, salt & pepper to make a light-weight Greek salad dressing. Really easy and SO contemporary.
Extra scrumptious protein choices
This chopped Greek salad is tremendous simple to customise along with your favourite proteins! Right here’s what I can advocate:
Making this Greek chickpea salad for a celebration?
I like to recommend doubling the whole lot to feed the entire friends! You’ll be able to even make the salad 1-2 days forward of time because the veggies will marinate superbly within the dressing.
Storing suggestions
Retailer any leftover salad within the fridge for as much as 3-5 days. After a number of days, the cucumbers will break down a bit, so I like to recommend having fun with it inside 3 days of creating the salad.
Extra salad recipes you’ll love
Get all of our salad recipes right here!
I hope you like this chopped Greek chickpea salad! When you make it, make sure you go away a remark under and price the recipe! You may as well snap and film and put up it on Instagram utilizing the hashtag #ambitiouskitchen.
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The Best Chickpea Greek Salad
This easy and simple chopped Greek salad recipe takes lower than 20 minutes to throw collectively and is full of Mediterranean flavors, colourful veggies, and plant-based protein from chickpeas. You’ll love this Greek chickpea salad for a fast & simple lunch or to carry to events!
Elements
- For the salad:
- 1 (15 ounce) can of chickpeas, rinsed and drained
- 1 purple bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 inexperienced bell pepper, chopped
- ¼ cup diced purple onion
- 15 grape tomatoes, halved (about 1 cup halved grape tomatoes)
- ⅓ cup pitted kalamata olives, chopped if desired
- 1 medium cucumber, sliced and quartered
- 4 ounces feta cheese, crumbled or lower 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 floor salt and pepper, to style
Directions
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Place all salad elements into a big bowl and toss to mix.
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In a small bowl, whisk collectively olive oil, lemon juice, garlic and oregano. Pour onto salad and toss once more to properly mix. Style and add salt and pepper as you would like.
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Place in fridge for 1 hour to marinate, or serve instantly. Salad is greatest loved inside 2-3 days after making.
Recipe Notes
See the complete put up for simple methods to customise this salad!
Diet
Serving: 1servingEnergy: 279calCarbohydrates: 33.5gProtein: 12.5gFats: 12.3gFiber: 4gSugar: 12.4g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
This put up was initially revealed March seventeenth, 2015, republished April 2nd, 2019, republished Might 18th, 2022, and republished on April 4th, 2024.
