A couple of years again after I was on an enormous Greek and Mediterranean food kick I made a decision to whip up this tremendous easy healthy chickpea salad for spring. It’s stuffed with recent 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 can marinate it within the fridge for an hour or so, however it isn’t needed.
Normally I wish to eat this salad for lunch over blended greens or spinach however it’s also possible to get pleasure from it as is. It’s stuffed with plant-based protein from chickpeas, an important choice to pack for lunch, and even as a simple aspect dish for a BBQ or potluck, so let’s do it up!
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What’s in a Greek salad?
I’ve beloved Greek salads for so long as I can bear in mind as a result of they’re so recent, flavorful, and tremendous satisfying. Traditional Greek salads are stuffed with stunning veggies like crimson 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 crimson wine vinegar. Unlike 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 every part up somewhat extra finely (aka a Greek chopped salad!)
Ingredients in the most effective chopped Greek salad
This scrumptious Greek chickpea salad is full of a rainbow of veggies and lightweight, recent taste from a beautiful lemon dressing. Here’s every part you’ll have to make it:
- Veggies: we’re packing this baby stuffed with recent greens like crimson, yellow & inexperienced bell pepper, crimson onion, grape or cherry tomatoes, and cucumber. I like the crunchy texture that all the veggies create.
- Chickpeas: gotta have that fantastic, plant-based protein from chickpeas!
- Mix-ins: like a real Greek salad we’re mixing in kalamata olives and a few crumbled feta cheese. YUM. Feel free so as to add a diced avocado, too, for extra healthy fat!
- For the dressing: you’ll want some olive oil, recent lemon juice, garlic, oregano, salt & pepper to make a lightweight Greek salad dressing. So straightforward and SO recent.
More scrumptious protein choices
This chopped Greek salad is tremendous straightforward to customise together with your favourite proteins! Here’s what I can suggest:
Making this Greek chickpea salad for a celebration?
I like to recommend doubling every part to feed all the visitors! You may even make the salad 1-2 days forward of time because the veggies will marinate fantastically within the dressing.
Storing tips
Store 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 3 days of constructing the salad.
More salad recipes you’ll love
Get all of our salad recipes right here!
I hope you’re keen on this chopped Greek chickpea salad! If you make it, make sure you go away a remark under and price the recipe! You may snap and film 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 & straightforward lunch or to convey to events!
Ingredients
- For the salad:
- 1 (15 ounce) can of chickpeas, rinsed and drained
- 1 crimson bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 inexperienced bell pepper, chopped
- ¼ cup diced crimson 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 reduce into 1/2 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
Instructions
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Place all salad elements 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. Taste 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 enjoyed inside 2-3 days after making.
Recipe Notes
See the complete put up for straightforward methods to customise this salad!
Nutrition
Serving: 1servingCalories: 279calCarbohydrates: 33.5gProtein: 12.5gFat: 12.3gFiber: 4gSugar: 12.4g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This put up was initially printed March seventeenth, 2015, republished April 2nd, 2019, republished May 18th, 2022, and republished on April 4th, 2024.
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