A number of years again after I was on an enormous Greek and Mediterranean meals kick I made a decision to whip up this tremendous easy wholesome chickpea salad for spring. It’s stuffed with contemporary veggies, tomatoes, spices, feta, olives, and protein-packed chickpeas!
The better part about this chopped Greek salad recipe is that there’s no cooking required; all you’ll do is chop the veggies and toss them with the sunshine lemon dressing. You may marinate it within the fridge for an hour or so, but it surely isn’t crucial.
Usually I wish to eat this salad for lunch over combined greens or spinach however you may as well get pleasure from it as is. It’s stuffed with plant-based protein from chickpeas, an incredible choice to pack for lunch, and even as a straightforward facet dish for a BBQ or potluck, so let’s do it up!
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What’s in a Greek salad?
I’ve liked Greek salads for so long as I can keep in mind as a result of they’re so contemporary, flavorful, and tremendous satisfying. Conventional Greek salads are crammed with stunning veggies like pink onion, tomatoes, cucumber, and bell pepper, together with kalamata olives, and blocks of feta cheese. They’re dressed merely with good high quality olive oil, oregano, salt, and vinegar like pink wine vinegar. Not like many different salad recipes, Greek salads don’t have any leafy greens in them.
It’s widespread to maintain the feta and the veggies in bigger chunks, however in my tackle a Greek salad I’m chopping all the things up a bit of extra finely (aka a Greek chopped salad!)
Substances in the perfect chopped Greek salad
This scrumptious Greek chickpea salad is full of a rainbow of veggies and lightweight, contemporary taste from a stunning lemon dressing. Right here’s all the things you’ll have to make it:
- Veggies: we’re packing this child stuffed with contemporary greens like pink, yellow & inexperienced bell pepper, pink onion, grape or cherry tomatoes, and cucumber. I really like the crunchy texture that the entire veggies create.
- Chickpeas: gotta have that fantastic, plant-based protein from chickpeas!
- Combine-ins: like a real Greek salad we’re mixing in kalamata olives and a few crumbled feta cheese. YUM. Be happy so as to add a diced avocado, too, for extra wholesome fat!
- For the dressing: you’ll want some olive oil, contemporary lemon juice, garlic, oregano, salt & pepper to make a lightweight Greek salad dressing. Really easy and SO contemporary.
Extra scrumptious protein choices
This chopped Greek salad is tremendous simple to customise together with your favourite proteins! Right here’s what I can advocate:
Making this Greek chickpea salad for a celebration?
I like to recommend doubling all the things to feed the entire friends! You may even make the salad 1-2 days forward of time because the veggies will marinate fantastically within the dressing.
Storing suggestions
Retailer any leftover salad within the fridge for as much as 3-5 days. After a number of days, the cucumbers will break down a bit, so I like to recommend having fun with it inside Three days of creating the salad.
Extra salad recipes you’ll love
Get all of our salad recipes right here!
I hope you like this chopped Greek chickpea salad! In the event you make it, make sure you depart a remark under and charge the recipe! You can even snap and movie and put up it on Instagram utilizing the hashtag #ambitiouskitchen.
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The Easiest Chickpea Greek Salad
This easy and straightforward chopped Greek salad recipe takes lower than 20 minutes to throw collectively and is full of Mediterranean flavors, colourful veggies, and plant-based protein from chickpeas. You’ll love this Greek chickpea salad for a fast & simple lunch or to convey to events!
Substances
- For the salad:
- 1 (15 ounce) can of chickpeas, rinsed and drained
- 1 pink bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 inexperienced bell pepper, chopped
- ¼ cup diced pink onion
- 15 grape tomatoes, halved (about 1 cup halved grape tomatoes)
- ⅓ cup pitted kalamata olives, chopped if desired
- 1 medium cucumber, sliced and quartered
- 4 ounces feta cheese, crumbled or minimize into half of inch cubes
- For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cloves garlic, minced
- 1 teaspoon dried oregano
- freshly floor salt and pepper, to style
Directions
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Place all salad components into a big bowl and toss to mix.
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In a small bowl, whisk collectively olive oil, lemon juice, garlic and oregano. Pour onto salad and toss once more to properly mix. Style and add salt and pepper as you would like.
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Place in fridge for 1 hour to marinate, or serve instantly. Salad is greatest loved inside 2-Three days after making.
Recipe Notes
See the complete put up for simple methods to customise this salad!
Vitamin
Serving: 1servingEnergy: 279calCarbohydrates: 33.5gProtein: 12.5gFats: 12.3gFiber: 4gSugar: 12.4g
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
This put up was initially revealed March 17th, 2015, republished April 2nd, 2019, republished Might 18th, 2022, and republished on April 4th, 2024.