Description
Greek Chickpea Salad is a vibrant, protein-rich Mediterranean dish featuring chickpeas, crunchy vegetables, creamy avocado, and a zesty homemade Greek dressing. It’s gluten-free, easy to prepare, and perfect for lunches, meal prep, or a flavorful side dish.
Ingredients
For the Salad:
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2 cans (850 g) chickpeas, drained and rinsed
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2 cups (300 g) chopped bell peppers
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1 cup (180 g) chopped tomatoes
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1 cup (130 g) chopped cucumber
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1 avocado, diced (plus extra if desired)
For the Homemade Greek Dressing:
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2.5 tbsp (38 ml) red wine vinegar
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3 tbsp (45 ml) extra virgin olive oil
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3 tsp (15 ml) lemon juice
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½–1 tsp minced garlic
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½–1 tsp dried parsley, plus extra for garnish
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½ tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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¼ tsp dried dill
Optional:
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Crumbled feta cheese
Instructions
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Rinse and drain the chickpeas.
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Chop bell peppers, tomatoes, and cucumber. Add to a large mixing bowl with chickpeas.
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In a jar or bowl, combine all dressing ingredients. Shake or whisk until emulsified.
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Pour dressing over the salad and toss to coat.
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Chill for at least 30 minutes for the best flavor.
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Just before serving, dice the avocado and gently fold it in.
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Top with feta (if using) and extra parsley. Serve.
Notes
Add avocado last to keep it fresh and prevent mushiness.
For a spicier kick, add diced red onion or Kalamata olives.
Skip feta for a vegan version.
Store the salad and dressing separately for best freshness.
Great for pita fillings or as a topping over grains or greens.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean