Chickpea Greek Salad

I love this salad so much. It’s pretty, yummy, easy, and keeps well for lunches. Serve with pita chips for even more crunch!

slightly adapted from: Ambitious Kitchen
serves: 4 entrees or 6 side dishes

for the salad:

1 (15 ounce) can of chickpeas, rinsed and drained
3 bell peppers (red, yellow, and green) chopped
1/2 small red onion, chopped
1 cup grape tomatoes, halved
1/3 cup pitted Kalamata or Castelvetrano olives
1 medium cucumber, halved, seeded, and sliced or quartered
2-3 tablespoons chopped pepperoncini
4 oz feta cheese, crumbled or cubed

for the dressing:

1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and black pepper to taste

Place all salad ingredients in 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 combine. Taste and adjust flavors as desired. Sometimes I find it needs more olive oil or lemon juice (or Feta!).

Place in refrigerator for 1 hour to marinate, or serve immediately. This salad is best enjoyed within 2-3 days.

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