chickpea greek salad

Chickpea Greek Salad

(vegan, gluten free, nut free)

This chickpea greek salad is super simple (just chickpeas, vegetables, feta cheese, + vinaigrette) and great as a make-ahead lunch or side salad. It also works really well with chicken or quinoa mixed in, and a side of pita or flatbread (or in a wrap!).

chickpea greek salad
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chickpea greek salad

Chickpea Greek Salad

  • Author: Megan Lange
  • Total Time: 20 mins
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Diet: Vegetarian


A simple salad recipe, packed with veggies and plant-based protein. This is a very forgiving recipe, so feel free to customize it to your liking (add quinoa, pasta, etc.). 



For the salad:

  • 1 540mL/19oz can chickpeas, drained & rinsed
  • 1 cup yellow or orange bell peppers, chopped
  • 1 cup cucumber, chopped
  • 1 cup tomatoes (Roma, cherry, or grape), chopped
  • 23 tbsp red onion, finely chopped
  • 1/21 cup olives
  • 1/4 cup feta cheese

For the vinaigrette dressing:

  • 1/4 cup oil (olive, canola, avocado, etc.)
  • 1/4 cup vinegar (regular, white wine vinegar, apple cider vinegar)
  • 1-2 tbsp oregano, dried
  • dash of salt & pepper, to taste


  1. Make the dressing: In a jar or dressing bottle, combine all the ingredients. Shake/mix well before using. 
  2. Make the salad: In a large bowl, combine salad ingredients and dressing. Mix together until everything is coated with dressing.
  3. Ideally, refrigerate the salad before serving (it’s best served cold!). 
  4. Store in an airtight container in the fridge for up to 4 days.


Feel free to add quinoa or pasta to this recipe to make it more filling.

Keywords: chickpea greek salad