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)
- 1/2 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)
- 1/2 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: 1/8 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
Find it online: https://kathleenscravings.com/greek-chickpea-salad/