Saturday, June 10, 2023
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The Best Chopped Greek Chickpea Salad

It’s official: I’m on a Greek and Mediterranean meals kick. I can’t cease dreaming about gyros, greek salads and tzatziki sauce on EVERYTHING. Due to this fact, I made a decision to whip up this tremendous easy wholesome chickpea salad for spring. It’s stuffed with contemporary veggies, tomatoes, spices, feta, olives and protein-packed chickpeas!

The perfect half 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 may marinate it within the fridge for an hour or so, but it surely isn’t obligatory.

Usually I wish to eat this salad for lunch over combined greens or spinach however you can too get pleasure from it as is. It’s stuffed with plant-based protein from chickpeas, an ideal choice to pack for lunch, and even as a simple crowd-pleaser for a BBQ or potluck, so let’s do it up!

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ingredients for a Greek chickpea salad on a grey surface

What’s in a Greek salad?

I’ve cherished Greek salads for so long as I can keep in mind as a result of they’re so contemporary, flavorful, and tremendous satisfying. Conventional Greek salads are stuffed with stunning veggies like purple 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 a vinegar like purple wine vinegar. Not like many different salad recipes, Greek salads don’t have any leafy greens in them.

It’s frequent to maintain the feta and the veggies in bigger chunks, however in my tackle a Greek salad I’m chopping all the things up slightly extra finely (aka a chopped Greek salad!)

Substances in the very best chopped Greek salad

This scrumptious Greek chickpea salad is filled with a rainbow of veggies and light-weight, contemporary taste from a beautiful lemon dressing. Right here’s all the things you’ll have to make it:

  • Veggies: we’re packing this child stuffed with contemporary greens like purple, yellow & inexperienced bell pepper, purple onion, grape tomatoes, and cucumber.
  • Chickpeas: gotta have that fantastic, plant-based protein from chickpeas!
  • Combine-ins: like a real Greek salad we’re mixing in kalamata olives and a few crumbled feta cheese. YUM. Be happy so as to add a diced avocado, too, for added wholesome fat!
  • For the dressing: you’ll want some olive oil, contemporary lemon juice, garlic, oregano, salt & pepper. Really easy and SO contemporary.

ingredients for a chopped Greek salad in a bowl

Extra scrumptious protein choices

This chopped Greek salad is tremendous straightforward to customise together with your favourite proteins! Right here’s what I can suggest:

greek chickpea salad in a bowl with a fork

Making this Greek chickpea salad for a celebration?

I like to recommend doubling all the things to feed the entire company! You may even make the salad 1-2 days forward of time because the veggies will marinate fantastically within the dressing.

Storing ideas

Retailer any leftover salad within the fridge for as much as 3-5 days. After just a few days the cucumbers will break down a bit, so I like to recommend having fun with it inside 3 days of constructing the salad.

chopped Greek salad with chickpeas in a bowl with a fork

Extra salad recipes you’ll love

Get all of our salad recipes right here!

I hope you’re keen on this chopped Greek chickpea salad! In case you make it, be sure you go away a remark beneath and charge the recipe! You too can snap and film and submit it on Instagram utilizing the hashtag #ambitiouskitchen. 

The Best Chickpea Greek Salad

This straightforward and simple chopped Greek salad recipe takes lower than 20 minutes to throw collectively and is filled with 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!

  • For the salad:
  • 1
    (15 ounce) can of chickpeas, rinsed and drained
  • 1
    purple bell pepper, chopped
  • 1
    yellow bell pepper, chopped
  • 1
    inexperienced bell pepper, chopped
  • 1/4
    diced purple onion
  • 15
    grape tomatoes, halved (about 1 cup halved grape tomatoes)
  • 1/3
    pitted kalamata olives, chopped if desired
  • 1
    medium cucumber, sliced and quartered
  • 4
    feta cheese, crumbled or reduce into 1/2 inch cubes
  • For the dressing:
  • 2
    olive oil
  • 2
    freshly squeezed lemon juice
  • 1
    garlic, minced
  • 1
    dried oregano
  • freshly floor salt and pepper, to style

  1. Place all salad components into a big bowl and toss to mix.

  2. In a small bowl, whisk collectively olive oil, lemon juice, garlic and oregano. Pour onto salad and toss once more to properly mix. Style and add salt and pepper as you want.

  3. Place in fridge for 1 hour to marinate, or serve instantly. Salad is greatest loved inside 2-3 days after making.

In case you’re making this salad for a crowd, I like to recommend doubling all the things to feed the entire company! You may even make the salad 1-2 days forward of time because the veggies will marinate fantastically within the dressing.


Servings: 4 servings

Serving measurement: 1 serving

Energy: 279kcal

Fats: 12.3g

Carbohydrates: 33.5g

Fiber: 4g

Sugar: 12.4g

Protein: 12.5g

Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats


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