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–+ servings
a close up image of various chopped vegetables arranged in a large bowl

Easy Greek Chickpea Salad Recipe

20 minutes prep + 5 minutes cook
11 cups
Quick and easy Greek chickpea salad with roasted chickpeas, avocado, tomatoes, feta cheese, olives, and more! Refreshing and delicious!

Ingredients 
US Customary - Metric

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.

Nutrition

Serving: 1cup | Calories: 194kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 327mg | Potassium: 424mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1358IU | Vitamin C: 41mg | Calcium: 89mg | Iron: 1mg