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Greek Chickpea Salad
Greek Chickpea Salad is a fresh and filling lunch or side dish idea that's packed with fresh vegetables, dense beans, and homemade dressing.
Servings 6
Calories 274kcal
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
Instructions
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.
Video
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
Calories: 274kcal | Carbohydrates: 15g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 6mg | Sodium: 447mg | Potassium: 241mg | Fiber: 4g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 1mg