This Greek Chickpea Salad is a taste-bud sensation! Loaded with crunchy vegetables, protein packed chickpeas and tangy feta. A healthy and addicting salad that’s perfect for lunch or dinner!
Scale
Ingredients
- 3 (14 ounce cans) chickpeas, drained and rinsed
- 1 heaping cup diced cucumbers
- 1 heaping cup diced grape or cherry tomatoes
- 1/2 red onion, thinly sliced (or 1/2 cup pickled red onions)
- 6 ounce jar Kalamata olives, drained and halved
- 12 ounce jar pepperoncini peppers, drained and rough chopped
- 1 heaping cup feta cheese (full fat feta preferable)
- 1/2 teaspoon salt (optional)
- Freshly ground black pepper (optional)
For The Vinaigrette:
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2–3 large cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
Instructions
- Add the drained and rinsed chickpeas to a large bowl along with the cucumbers, tomatoes, onion, olives, pepperoncini peppers and feta.
- Mix the ingredients together for the vinaigrette. Pour about half of the vinaigrette over the salad and toss. Taste and add the salt and pepper if using and adjust with more vinaigrette if needed. Cover and chill the salad for at least 1 hour before serving. Toss before serving.
Recipe Notes
Store: Store leftover salad, covered in the refrigerator for up to 5 days. Toss before serving.
- Category: Side Dish
- Method: No Cook
- Cuisine: American
