Greek Chickpea Salad Recipe

5 from 1 vote

This Greek chickpea salad is savory, tangy, and quick to make. Full of nutrients and plant-based protein it's a quick main course or side!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: American, greek

Keyword: chickpea greek salad, chickpea greek salad recipe, greek chickpea salad

Servings: servings

In a large mixing bowl, combine the chickpeas, tomatoes, cucumber, bell peppers, pepperoncini, olives, red onion, feta, and parsley. Season with salt and black pepper.
15 ounces canned chickpeas, 2 cups grape tomatoes, 2 cups English cucumber, 1 red bell pepper, 1 yellow bell pepper, ¼ cup sliced pepperoncini, ½ cup pitted kalamata olives, 1 small red onion, ½ cup crumbled feta cheese, ¼ cup chopped fresh parsley, Sea salt and black pepper
In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, and pepper until well combined.
1/3 cup olive oil, 2 Tablespoons red wine vinegar, 2 Tablespoons fresh lemon juice, 2 teaspoons honey, 1 clove garlic, 1 teaspoon dried oregano, ½ teaspoon sea salt, ½ teaspoon black pepper
Pour the dressing over the salad and toss gently to coat.
Taste and adjust seasoning, if needed. Serve immediately or refrigerate for up to 1 hour to let the flavors meld.