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.
Fantastic as a side or main dish.
Thank you so much for your feedback and recipe rating, Lorene!
What would be a good replacement for the olive oil in this recipe? My husband is unable to eat olive oil. Thanks.
How many points (weight watchers) does this have?
it would be helpful to have portion sizes and how many servings
I have made this salad twice in less than a week. I’m obsessed with it! Thanks for the great, flexible recipe.
I’m so glad to hear you’re loving it, Sue! Thanks for the great feedback!
I don’t know if farro is gluten free. If so, this is very similar to a Greek Farro Salad that we enjoy all the time.
Unfortunately it’s not, but that sounds delicious!
This is SO good! Delicious and easy! I love the dill in it…so fresh! I had some pickled onions in the fridge that I added, too. I’ll make this again and again!
YUM!! You can never go wrong with pickled onions!! So glad you loved the salad, Becky!
I love these no-lettuce salads to make Sunday nights so that I can have for lunch throughout the week. Thus I made this last night. So good. So easy. You can add other veggies. I added a small bell pepper since I had one on hand. Very pleasant flavor profile with lots of crunch and texture. I even had it for breakfast over spinach and topped with a fried egg. No complaints.
Love the pepper addition, Rachel, and how you’re using the salad too. Nothing wrong with chickpea salad for breakfast!
I love chickpea and I love greek salad, so there’s no way I wouldn’t like this, hahah. Thanks for the recipe!
i just love greek ANYTHING so this is #goalz <3 thaaaanks!
Me too – total sucker for anything with olives and dill. I hope you love it, Brittany!
This was was a hit! I made this to eat with tuna during the week and I had unexpected guests so I served this and everyone loved it. Keeper for sure! I didn’t have dill but I did have some fresh parsley and I used that. It was great.
LOVE that combo, though I’m so glad everyone enjoyed it! Your idea reminded me of a Mediterranean Tuna Salad recipe I have on the site. It has a similar flavor profile that you might want to try! https://iowagirleats.com/2015/06/12/mediterranean-tuna-salad/
I was actually looking for a chickpea salad recipe! Looks delicious! Thank you for sharing it!
Perfect timing. I hope you love it, Roxana!
Love this! I make a variation of this every now and then for lunches and add quinoa. It is great alone or over lettuce/greens. Delish!
Sounds awesome – love the extra boost of protein!