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Chickpea Greek salad with bell peppers, tomatoes, olives, and feta cheese in a large bowl.
Alyssa

Chickpea Greek Salad

A vibrant and healthy chickpea Greek salad packed with Mediterranean flavors and ready in just 15 minutes.
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Prep Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Lunch, Sides
Cuisine: American, Greek
Calories: 279
Ingredients Method Notes

Ingredients
  

  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 each red bell pepper, chopped
  • 1 each yellow bell pepper, chopped
  • 1 each green bell pepper, chopped
  • ¼ cup diced red onion
  • 15 each grape tomatoes, halved
  • ⅓ cup pitted kalamata olives, chopped
  • 1 medium cucumber, sliced and quartered
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • freshly ground salt and pepper, to taste

Method
 

  1. Place all salad ingredients into a large bowl and toss to combine.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
  3. Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.

Notes

The salad can be customized with your choice of vegetables or dressings.