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Greek Chickpea Salad with Feta
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Greek Chickpea Salad with Feta

This Greek Chickpea Salad with Feta is a fresh, colorful, and protein-packed dish that's perfect for lunch, dinner, or meal prep. Loaded with crisp vegetables, creamy feta cheese, and a zesty lemon-herb dressing, it's ready in minutes and bursting with Mediterranean flavors. Enjoy it on its own or as a side with grilled chicken or fish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 people
Course: Salad
Cuisine: Healthy
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • 1 red bell pepper diced
  • ½ red onion thinly sliced
  • ½ cup Kalamata olives halved
  • ¾ cup crumbled feta cheese
  • ¼ cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Add the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, parsley, and dill to a large mixing bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, salt, and black pepper.
  3. Pour the dressing over the salad ingredients.
  4. Toss gently until everything is evenly coated.
  5. Refrigerate for 15–20 minutes to allow the flavors to meld, if desired.
  6. Serve chilled and garnish with extra feta and fresh herbs.

Notes

  • Rinse and drain the chickpeas well for the best texture.
  • Add diced avocado just before serving for extra creaminess.
  • This salad tastes even better after chilling for 30 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add grilled chicken or shrimp for a heartier meal.

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