Greek Chickpea Salad is a fresh and filling lunch or side dish idea that's packed with fresh vegetables, dense beans, and homemade dressing.
If you’re anything like me, lunch is one of the hardest meals to plan for during the week. While it’s easier to grab something at the local deli or diner, if you put in a little bit of elbow grease on Sunday, you can reap the rewards all week long.
My Greek Chickpea Salad is a shining example. Chop up fresh vegetables, olives, herbs, and feta cheese then toss with a can of chickpeas and drizzle with an easy homemade dressing, and this salad is ready for YOU when you need it during a hectic work week.
Plus it keeps super well in the refrigerator for days!
Watch How to Make It
Whats Inside
Now, this recipe is KILLLLLLLLLING it in the delicious department. It has all the classic flavors of a Greek Salad, plus chickpeas and fresh dill. It is SO fresh and delicious!
The entire Greek salad cast is there:
- Fresh tomatoes
- Cucumber
- Red onion
- Feta cheese
- Kalamata olives
- Lemon-Oregano Dressing
Serve as a Side Dish or Mason Jar Salad
Greek Chickpea Salad is a great side dish to serve with any dinner – especially anything grilled – but since it keeps really well it also makes excellent mason jar salads.
Scoop the salad into the bottom of mason jars with extra dressing then layer in the protein of your choice (chicken, steak, shrimp, etc.) and top with lettuce. Boom – instant lunches all week long!
Not only is this recipe healthy and filling, but I love how all the ingredients are chopped the same size so each bite is perfectly balanced. Tart and tangy, fresh and crunchy – I can’t wait for you to try it!
How to Make This Recipe
Greek Chickpea Salad couldn’t be easier – in a large bowl combine canned chickpeas that have been drained and rinsed, chopped English cucumber, grape or cherry tomatoes that have been halved or quartered, minced red onion, sliced olives (I use a combo of kalamata and green olives,) chopped fresh dill, plus crumbled feta cheese.
Next, in a mason jar or bowl, combine the ingredients for the Lemon-Oregano Dressing then shake to combine. You’ll need:
- Extra virgin olive oil
- Fresh lemon juice
- Dried oregano
- Honey
- Fresh garlic
- Salt and pepper
Pour HALF the dressing onto the salad then toss to combine.
As I said, you can go the dinner route with this salad – it’d pair particularly well with chicken or roast shrimp…
Or spoon a couple Tablespoons of the extra dressing into mason jars, followed by a few scoops of salad, chopped protein, and as much lettuce as you can stuff into the jar. Screw on a lid and you’re set!
I hope you love this colorful, fresh and healthy meal prep lunch idea! Enjoy!
More Healthy Lunch Recipes
- Chicken Caesar Pesto Panini
- Italian Quinoa Salad
- Chicken Shawarma Bowls
- Jennifer Aniston Salad
- Chickpea Chicken Salad
- Italian Chickpea Salad
- Thai Quinoa Salad with Peanut Dressing
- Chicken Power Bowls
Ingredients
- 15 oz can chickpeas, drained and rinsed
- 1/2 English cucumber, chopped
- 1 cup grape or cherry tomatoes, halved or quartered
- 1/2 cup kalamata/green olives, chopped
- 1/4 red onion, minced
- 1/4 cup crumbled feta cheese
- 1-1/2 Tablespoons chopped fresh dill, or more or less
- salt
For the Lemon-Oregano Dressing:
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice, 2-3 lemons
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 1 garlic clove, pressed or minced
- salt and pepper
Directions
For the Lemon-Oregano Dressing:
- Add all dressing ingredients into a jar with a tight fitting lid or bowl then shake or whisk to combine. Set aside.
- Add remaining ingredients to a large bowl. Add desired amount of dressing then stir to combine and serve.
Notes
- The Lemon-Oregano Dressing might taste too tart by itself but has great flavor once mixed in with the salad!
- For mason jar salads: add a couple Tablespoons dressing into mason jars then add a few scoops of salad followed by as much lettuce as you can pack into the jar. Optional: add chopped chicken, steak, or shrimp on top of the chickpea salad before the lettuce. Screw lids on tightly then store in the refrigerator for up to 3 days. Salad on its own will last for 5 days.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Absolutely loved the Greek chickpea salad recipe. I added a small amount of ditalini pasta and everyone loved it. So easy and very tasty
Thank you
Love that addition, Diane! Thank you so much for your feedback and recipe rating!
I made this for dinner tonight and am adding it to my rotation. It’s a perfect recipe…combining nutrition, great taste, and easy prep! My feta had sadly gone bad and was therefore omitted…however I didn’t miss it. The chickpeas and veg were very filling. I’ll be using this for lunch all week 🥗 Thank you.
I’m thrilled this was a hit for you, Sally! Thank you so much for your feedback and recipe rating!
Added chopped up pickled beets and man it was good!!! Ate with mini naan….perfect lunch!
Ooo, yum, Kimberly! So glad you found a way to make this dish your own. Thank you so much for your feedback and recipe rating!
Wonderful salad I can make ahead of time for work. Even my meat and potatoes loving husband enjoyed it with some sourdough bread! Thank you from another Iowa girl.
My pleasure, Suzanne! So glad this recipe was a hit with you both!
Great post. A healthy lunch can fuel your body and provide energy for your brain to keep you working at your best throughout the afternoon.
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This is so good. I can’t wait to make this for my family.
I hope they love it, Lorretta!
I’ve made this salad every week or more for over a year. My husband and I love it and somehow never get sick of it! Such a healthy option lunch option.
Where can I find nutritional values for this recipe?
Mmm, girl! You rocked this one! The Lemon Oregano dressing adds so much freshness to the other ingredients! I did, however, use a white, sweet onion instead of the red as i didn’t want it to overpower the rest! This is definitely a keeper as I’m trying to eat clean!! Thanks so much for this healthy recipe!
I’m so glad you loved it, Maureen! Yes, recipes like these making eating healthy actually enjoyable!!
As I was making this I discovered that someone had eaten our last cucumber that was in the refrigerator. I used baby spinach in its place. It was so delicious!
Love this recipe, so flavorful. Love the dressing. I Made it two days prior, divided it up in mason jars and took it friends house for a social distancing outdoor get together. Perfect!