Easy Greek Chickpea Salad Recipe
Easy Greek salad recipe loaded with tons of veggies and cheese! You’ll love this Greek chickpea salad with tomatoes, cucumbers, avocado, kalamata olives, feta cheese, and fresh herbs. It’s dressed with olive oil, red wine vinegar, and lemon juice. Enjoy this delicious and refreshing salad on its own, or pair with one of my main entrees!
Watch My Chickpea Salad Reel
Watch my YouTube chickpea salad reel for quick, step-by-step instructions for making this easy salad! Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel.
Ingredients for Easy Greek Salad Recipe
Here are my tips for the main ingredients you’ll need to prepare this delicious Greek chickpea salad. Find the full list of ingredients in the printable recipe card below.
- Chickpeas – use canned, drained, and rinsed chickpeas, also known as garbanzo beans.
- Tomatoes – sweet, juicy heirloom tomatoes taste amazing in this Greek salad!
- Avocado
- Cucumbers – you can use just about any type of cucumber for this recipe.
- Feta Cheese – this crumbly, salty cheese is perfect for this salad. You can also use burrata cheese or crumbled goat cheese.
- Fresh Dill, Parsley, & Basil – fresh herbs will add tons of incredible flavor!
- Olive Oil, Red Wine Vinegar, & Lemon Juice – for dressing the salad.
Supplies & Tools for the Recipe
Need some supplies or tools to make this delicious chickpea salad at home? Shop my Amazon Affiliate links for the items I love! Using these links won’t cost you extra and I’ll earn a small commission.
Easy Roasted Chickpeas for Salad
Instead of just adding canned chickpeas to this Greek salad, I like to roast the chickpeas in a frying pan first. This gives the chickpeas more flavor and makes the outside nice and crispy!
- Start with the chickpeas. Drain and rinse the canned chickpeas, then remove the outer shell/skin from each piece. Make sure the chickpeas are well-drained!
- Preheat a large frying pan over medium-high. Allow the pan to get really nice and hot, then add a drizzle of cooking oil or butter.
- Add the drained chickpeas to the hot pan and toss in the oil. Season lightly with salt and pepper. Fry the chickpeas for 5 to 7 minutes, until they’re golden on the outside. Remove from the heat and set aside for later.
Preparing the Salad Ingredients
Next, start with the salad ingredients. Chop bell peppers into small, bite sized pieces or strips. Cube the heirloom tomatoes into ½-inch pieces. Slice the cucumber into bite-sized pieces. If desired, peel the cucumbers first before slicing.
Thinly slice the red onion. Cube the avocado into small chunks. Use a paring knife to slice the kalamata olives in half or into small rings. Crumble the feta cheese into a small bowl.
How to Make Greek Chickpea Salad
Here’s how to put together this delicious Greek chickpea salad!
- Layer all the sliced and cubed salad ingredients into a large salad bowl: roasted chickpeas, tomatoes, cucumbers, peppers, avocado, red onion, feta cheese, and olives.
- When you’re ready to enjoy the salad, season it to taste with sea salt and ground black pepper. Pour the olive oil and red wine vinegar over the salad and squeeze the juice of 1 lemon.
- Chop the fresh dill, parsley, and basil, then sprinkle the chopped herbs over the salad.
- Using two large salad spoons, toss everything together until you have a uniform mixture of all the ingredients.
Serving Suggestions for Salad
Enjoy this salad right away on its own, or pair with one of my main entrees or meat recipes! If you’re not serving the salad right away, keep the salad layered in the bowl with no dressing. Add the seasoning and dressing when ready to enjoy.
- French Garlic Oven-Roasted Chicken
- Grilled Steak Kabobs
- The Best Grilled Chicken Recipe
- Garlic & Herb Roasted Rack of Lamb
More Recipes to Try!
Enjoyed this delicious and easy salad recipe? Check out some of my other recipes you’re sure to enjoy!
- Grilled Zucchini Salad – with cheese, avocado, arugula, and fresh herbs. A family favorite!
- Tomato Panzanella Salad – the best Italian tomato salad for summer, with focaccia croutons and mozzarella cheese!
- Peach Burrata Salad – the ultimate summer salad with peaches, cheese, avocado and more!
Share it on Pinterest!
Easy Greek Chickpea Salad Recipe
Ingredients
For Roasted Chickpeas:
- 15 oz can of chickpeas, also called garbanzo beans
- 2 tbsp cooking oil, or butter
- sea salt & ground black pepper
Salad Ingredients:
- 2 medium sweet bell peppers
- 1 large avocado
- 2 medium English cucumbers
- 3 large heirloom tomatoes
- 1 small red onion
- 1/2 cup Kalamata olives
- 1 cup crumbled feta cheese
- 3 tbsp fresh chopped dill
- 3 tbsp fresh chopped parsley
- 5 to 6 large basil leaves, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- juice from 1 lemon
- sea salt & ground black pepper
Instructions
Roasted Chickpeas:
- Start with the chickpeas. Drain and rinse the canned chickpeas, then remove the outer shell/skin from each piece. Make sure the chickpeas are well-drained!
- Preheat a large frying pan over medium-high. Allow the pan to get really nice and hot, then add a drizzle of cooking oil or butter.
- Add the drained chickpeas to the hot pan and toss in the oil. Season lightly with salt and pepper. Fry the chickpeas for 5 to 7 minutes, until they’re golden on the outside. Remove from the heat and set aside for later.
Preparing the Ingredients:
- Next, start with the salad ingredients. Chop bell peppers into small, bite sized pieces or strips. Cube the heirloom tomatoes into ½-inch pieces. Slice the cucumber into bite-sized pieces. If desired, peel the cucumbers first before slicing.
- Thinly slice the red onion. Cube the avocado into small chunks. Use a paring knife to slice the Kalamata olives in half or into small rings. Crumble the feta cheese into a small bowl.
Making the Salad:
- Layer all the sliced and cubed salad ingredients into a large salad bowl: roasted chickpeas, tomatoes, cucumbers, peppers, avocado, red onion, feta cheese, and olives.
- When you’re ready to enjoy the salad, season it to taste with sea salt and ground black pepper. Pour the olive oil and red wine vinegar over the salad and squeeze the juice of 1 lemon.
- Chop the fresh dill, parsley, and basil, then sprinkle the chopped herbs over the salad.
- Using two large salad spoons, toss everything together until you have a uniform mixture of all the ingredients.
- Enjoy this salad right away on its own, or pair with one of my main entrees or meat recipes! If you’re not serving the salad right away, keep the salad layered in the bowl with no dressing. Add the seasoning and dressing when ready to enjoy.
