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Greek Chickpea Salad

Greek Chickpea Salad

Prep time: 15 min
Total time: 15 mins

Servings: 16

The change of the season is a big reminder to also use different ingredients from the ones we were using during winter. This salad is delicious as-is, but you can absolutely add other ingredients to the mix to customize the flavors to your tastes, such animal protein or leafy greens.



  • 1 can of chickpeas, rinsed and drained (around 15 oz)
  • 1 medium red bell pepper, finely diced
  • 1 medium yellow bell pepper, finely dice
  • 1 small red onion, finely diced
  • 1 pint grape tomatoes, halved (or about 10 ounces Roma tomatoes, chopped)
  • 1 can sliced black olives (around 14 oz)
  • 1 cucumber, cut into quarters and sliced
  • ½ cup crumbled feta cheese


  • 3 tablespoons olive or avocado oil
  • 2 teaspoons lemon juice
  • 3 tablespoons apple cider vinegar
  • ¼ teaspoon garlic powder
  • 2 teaspoons dried oregano
  • ¼ teaspoon salt and ¼ teaspoon pepper


  1. Place all of the ingredients for the salad into a large bowl.
  2. To make the dressing, place all of the ingredients for the dressing in a small bowl, (or jar with a lid) and whisk to combine. Pour dressing over salad, and toss salad in dressing until salad is evenly coated in dressing. Enjoy, or chill salad (covered) in refrigerator for up to 3 days.

** You can prepare this salad hours before serving. Is a dish that gets better by the minute!