This Easy Greek Chickpea Salad recipe is an easy, vegan-friendly, side dish that uses simple and healthy ingredients. It is a great make-ahead option and no cooking required!
I love to have this chickpea salad with l lunch or dinner! For a full vegetarian-friendly meal, try serving it with a veggie or bean burger. I also love serving alongside these Crispy Quinoa Patties.
If you have. some meat eaters, it's also great alongside almost any protein like Grilled Shrimp Kabobs, Air Fryer BBQ Chicken, and Honey Mustard Grilled Chicken.
Jump to:
⭐Why I Love It:
- No Cooking - Just chop up the vegetables and mix it all. together.
- Simple Ingredients - I love that this uses easy-to-find ingredients and you can easily make substitutions.
- Fresh and Healthy - The chickpeas add fiber and protein to this veggies packed recipe.
🥘Ingredients Needed:
- Canned Chickpeas - also called Garbanzo beans. You'll rinse and drain these well! Also try this Chickpea Tikka Masala, Spicy Tomato Chickpeas with Quinoa, or Chickpea & Quinoa Mason Jar Salads.
- Cherry Tomatoes - you can also swap in grape tomatoes or seed and dice up regular Roma tomatoes
- Bell Pepper - I prefer to use red, yellow, or orange peppers but use any color you like!
- Cucumber
- Red Onion - if you don't like the bite of raw onion, you can omit.
- Chopped Fresh Parsley - You can swap in or add other fresh herbs too. I also love oregano or dill
- Easy Greek Salad Dressing - Olive Oil, Red Wine Vinegar, Dried Oregano, Salt and Pepper. You can also use a store-bought bottled salad dressing.
- Other Optional Mix-In Ideas - Cooked Quinoa, Crumbled or Cubed Feta Cheese.
See the recipe card for full information on ingredients and quantities.
🔪Step by Step Instructions:
Only 10 minutes of prep time for this fresh and healthy chickpea salad!
Photo 1 - In a large bowl, mix all salad ingredients together. In a small bowl or measuring cup, whisk together the salad ingredients. Toss the dressing with the salad and allow to sit for 30 minutes before serving
Photo 2 - Serve cold or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
💭Recipe Tips:
- Chop Veggies into Similar Sizes - I like to chop up the cucumber and pepper into similarly sized pieces so the sales is easier to get it all in one bite.
- Rinse and Drain Chickpeas - It's important to rinse and well drain canned chickpeas before using.
- Store-Bought Salad Dressing - If I'm in a pinch, I love making this Greek Chickpea Salad with a store-bought Greek or Balsamic Dressing.
👩🍳Recipe FAQs:
Chickpeas are a very popular plant-based pantry staple! They provide both carbs for energy and protein as well.
Chickpeas are a healthy pantry staple that are also super versatile! I love adding chickpeas to salads, simmering in sauces (like this Chickpea Tikka Masala), or blending into a creamy hummus.
🥗Related Side Dish Recipes
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PrintRecipe
Greek Chickpea Salad
Greek Chickpea Salad is a perfect vegan side dish. No cooking, healthy, clean ingredients and keeps well in the fridge. Add this recipe to your meal prep rotation!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Meatless Monday, Sides
- Method: No Cook
- Cuisine: Greek
Ingredients
Chickpea Salad
- 2 cans chickpeas (garbanzo beans) (rinsed and drained)
- 1 pint cherry tomatoes (halved)
- 1 small-medium red onion (small diced)
- 1 bell pepper (small diced)
- 1 large cucumber (small diced)
- ½ cup chopped parsley
- crumbled feta, cooked quinoa, chopped olives (optional add-ins)
Greek Dressing
- 2-3 tablespoons olive oil (see note)
- 2-3 tablespoons red wine vinegar (see note)
- ½ teaspoon dried oregano
- salt and pepper (to taste)
Instructions
- Mix Veggies and Chickpeas - In a large bowl, mix all salad ingredients together. In a small bowl or measuring cup, whisk together the salad ingredients.
- Dressing -Toss the dressing with the salad and allow to sit for 30 minutes before serving.
- Serve - Serve cold or at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Notes
The dressing is equal parts olive oil and red wine vinegar. So depending on how big you make the salad, you can adjust up or down. I usually find 2-3 tablespoons of each is a good amount.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 151
- Sugar: 2.6 g
- Sodium: 317.3 mg
- Fat: 5.9 g
- Carbohydrates: 19.9 g
- Fiber: 6.2 g
- Protein: 6.4 g
- Cholesterol: 0 mg
Keywords: Greek Chickpea Salad, Chickpea Salad, No Cook Chickpea Salad
Katie says
This is one of my go-to healthy side dishes or even light lunches!
★★★★★
Amanda says
Made this recipe two weeks in a row. Such a great fresh, healthy side dish! I cooked some chicken to go with it for meal prep’s last week. perfect!
Kathleen says
Yay! Comments like this make my day. Adding chicken on the side is a fab idea!