This Greek Chickpea Salad is so light and refreshing! Filled with lots of color and nutrients, your body (and tastebuds) will thank you!
Greek Chickpea Salad
Some people are salad lovers and others are not. I am not a salad lover. That is a good thing for you because it means I have to create the most delightfully tasting salad so that even *I* enjoy it. This means that all those salad lovers out there are going to love it even more!
This Greek Chickpea Salad is a great side dish, but I’ve also been known to enjoy it as a full meal. Having said that, if you are looking for a complete meal in the form of a salad, be sure to check out this delicious Mexican Chicken Salad! Super yummy!
Just a few tools are needed to make this delicious Greek Chickpea Salad!
How to Make Greek Chickpea Salad
In a large mixing bowl, add the chickpeas, sweet peppers, olives, cucumbers, tomatoes and red onion. Mix well.
In a smaller bowl, whisk together the vinaigrette ingredients until well combined.
To serve: top the salad with the block of feta cheese and pour the vinaigrette over the ingredients.
Can I Use Dried Chickpeas Instead of Canned?
You certainly can. There are a few considerations to make first, however. As a general rule of thumb, you will need about half as much dried chickpeas as compared to what it calls for with canned.
Secondly, you will need to soak them to prepare them for easy eating. The easiest way to accomplish this is to add the dried chickpeas to a bowl, cover completely with water, and soak them overnight. Give then a fresh rinse after soaking them.
Is Chickpea Salad High in Carbs?
It can be high in carbs depending on the exact recipe. This particular Greek Chickpea Salad Recipe is actually pretty low in carbs. It comes in at 12 total carbs and 9 net carbs. That is still considered low carb.
This recipe serves 6 but you can certainly alter the serving side to adjust the carb count per serving.
Can I Make Greek Chickpea Salad Ahead of Time?
You can definitely make this ahead of time. You can prep the salad ingredients and prep the dressing. I would not add the dressing to the salad until it is time to serve just to preserve the crispness of the ingredients.
When it is time to serve, just give the dressing a good shake to get all the ingredients mixed up again and then toss the salad with the dressing and serve!
Greek Chickpea Salad Substitutions
There are a lot of fun substitutions you can make in this salad! One of the things I often do is to use crumbled feta instead of a big block!
First and foremost, you can play around with the beans. Use white beans, black beans, lentils – get creative. Beans are one of the most fun ingredients to play around with.
Not a tomato fan? Leave them out! Hate olives? Skip them! Love avocado? Add it in! Seriously – this is your salad, make it yours!
Add some more fresh herbs to the dressing! Maybe double the garlic. Add a splash of balsamic vinegar. Again – have some fun and play with the flavors!
- 1 can of chickpeas rinsed and drained
- ½ cup mini sweet peppers sliced
- ¼ cup olives (green or black)
- 1 cup cucumber sliced and then halved
- 1 cup cherry tomatoes halved
- ¼ cup red onion sliced thinly
- 1 block of feta cheese
For the vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons oregano
- 1 tablespoon chopped parsley
- 2 teaspoons minced garlic
- Salt and pepper to taste
- In a large mixing bowl, add the chickpeas, sweet peppers, olives, cucumbers, tomatoes and red onion. Mix well.
- In a smaller bowl, whisk together the vinaigrette ingredients until well combined.
- To serve: top the salad with the block of feta cheese and pour the vinaigrette over the ingredients.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 139mgCarbohydrates: 12gNet Carbohydrates: 9gFiber: 3gSugar: 3gProtein: 4g