If you’re anything like me, lunch is one of the hardest meals to plan for during the week. I don’t know – it just seems like an afterthought to breakfast and dinner, right? That said, 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, spoon-drink-worthy homemade dressing, and this salad is ready for YOU when you need it during a hectic work week. It keeps super well for days and days!
Watch How to Make It!
Whats Inside
Now, this recipe is KILLLLLLLLLING it in the delicious department. Oh my word, it is so fresh and delicious. It has all the classic flavors of a Greek Salad, plus chickpeas and fresh dill. OBNOXIOUS AMOUNTS OF FRESH DILL because I am obsessed with it at the moment. It makes me think of pickles which in turn makes me think: gimme.
The rest of the Greek salad cast is all there: fresh tomatoes, cucumber, red onion, feta cheese, and olives, tossed in a puckery Lemon-Oregano Dressing. I’m ALL about bright and sunny citrus at the moment. I couldn’t stop adding fresh lemon juice to the dressing. If you think it’s a little too tart in the jar, drizzle it in anyway because the flavors compliment the rest of the ingredients perfectly. Like I said, I’m definitely classifying this dressing as spoon-drink-worthy!
Serve as a Side Dish or Mason Jar Salad
Greek Chickpea Salad is a great side dish to serve with any dinner – especially grilled chicken, YUM – 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 a 15oz can chickpeas that’s been drained and rinsed, 1/2 chopped English cucumber, 1 cup grape or cherry tomatoes that have been halved or quartered, 1/4 minced red onion, 1/2 cup olives that have been sliced (I used a combo of kalamata and green olives,) 1-1/2 Tablespoons chopped dill, plus 1/4 cup crumbled feta cheese (un-pictured.)
Next, in a mason jar or bowl, combine the ingredients for the Lemon-Oregano Dressing: 1/2 cup each extra virgin olive oil and fresh lemon juice (about 2-3 lemons), 1 teaspoon each dried oregano and honey, 1 large garlic clove that’s been pressed or minced, plus salt and pepper. Shake or whisk to combine.
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
- Jennifer Aniston Salad
- Chickpea Chicken Salad
- Italian Chickpea Salad
- Mediterranean Chicken and Chickpea Bowls with Yellow Rice
- Make-Ahead BLT Egg Salad Jars
- Greek Cucumber and Arugula Salad
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Greek Chickpea Salad
Description
Meal Prep Greek Chickpea Salad is a fresh and filling lunch idea! Make a big batch then divy into mason jars with lettuce for easy, on-the-go gluten-free lunches all week.
Ingredients
- 15oz 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 large 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 HALF the dressing then stir gently to combine.
- If making mason jar salads: add a couple Tablespoons of the remaining 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.
Notes
- The Lemon-Oregano Dressing might taste too tart by itself but has great flavor once mixed in with the salad!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Lorene Thom 02.06.2020
Fantastic as a side or main dish.
Kristin 02.06.2020
Thank you so much for your feedback and recipe rating, Lorene!
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What would be a good replacement for the olive oil in this recipe? My husband is unable to eat olive oil. Thanks.
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How many points (weight watchers) does this have?
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annie 03.04.2018
it would be helpful to have portion sizes and how many servings
Sue 02.18.2018
I have made this salad twice in less than a week. I’m obsessed with it! Thanks for the great, flexible recipe.
Kristin 02.20.2018
I’m so glad to hear you’re loving it, Sue! Thanks for the great feedback!
Gail 02.14.2018
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.
Kristin 02.15.2018
Unfortunately it’s not, but that sounds delicious!
Becky 02.13.2018
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!
Kristin 02.13.2018
YUM!! You can never go wrong with pickled onions!! So glad you loved the salad, Becky!
Let's Talk Tuesday #32 - The Blessed Mess 02.13.2018
[…] want to eat this stuff by the bucketful and I’m not even typically a fan of chickpeas. I also have a small obsession […]
Rachel 02.12.2018
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.
Kristin 02.13.2018
Love the pepper addition, Rachel, and how you’re using the salad too. Nothing wrong with chickpea salad for breakfast!
Kelly Mahan 02.12.2018
I love chickpea and I love greek salad, so there’s no way I wouldn’t like this, hahah. Thanks for the recipe!
Brittany | Words Like Honeycomb 02.12.2018
i just love greek ANYTHING so this is #goalz <3 thaaaanks!
Kristin 02.12.2018
Me too – total sucker for anything with olives and dill. I hope you love it, Brittany!
The Bearded Hiker 02.12.2018
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.
Kristin 02.12.2018
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/
Roxana 02.12.2018
I was actually looking for a chickpea salad recipe! Looks delicious! Thank you for sharing it!
Kristin 02.12.2018
Perfect timing. I hope you love it, Roxana!
Stephanie 02.09.2018
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!
Kristin 02.12.2018
Sounds awesome – love the extra boost of protein!