Friends, it has been a very busy summer for me, and I hope you all have a summer full of great recipes so far. This recipe, Greek chickpea salad, is one that I have been eating a lot this summer.
This salad is very easy to make. It requires a little bit of time to chop all the vegetables, but it is totally worth it. The flavor of all the vegetables go together perfectly, and the dressing is the icing on the cake!
I use this red wine vinaigrette on so many salads, it is absolutely delicious and I’m certain that you will want to put it on everything too!
This salad is delicious, but it is also healthy. It has a good dose of fiber, protein and plenty of veggies. It makes me feel good inside and out when I enjoy a big bowl for a light lunch.
Variations to the Greek Chickpea Salad recipe:
- Make a vegan Greek chickpea salad by omitting the feta or using your favorite feta swap such as pine nuts.
- Other ways to serve it: Stuff this salad in a pita with a smear of mayo or serve it over a bed of greens with some extra dressing.
- Vegetable swaps: Try zucchini and red pepper in place of the cucumber and tomato for a total different take that is just as healthy and colorful!
- When to serve it: This recipe makes 2 lunch servings, or 4 side servings. Double the recipe to take to a BBQ or picnic!
- 15 oz can chickpeas, drained
- 1 small cucumber, diced (or ½ a large cucumber)
- 1 medium tomato, diced
- ¼ cup diced red onion (optional)
- 2 garlic cloves, minced
- ¼ cup crumbed feta
- ¼ cup sliced black olives
- 2 TBS olive oil
- 2 TBS red wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp each: salt and pepper
- In a bowl, mix together chickpeas, cucumber, tomatoes, onion (if using), garlic, feta and black olives.
- In another small bowl or liquid measuring cup whisk together the olive oil, red wine vinegar, Dijon, salt and pepper.
- Pour dressing over chickpea mixture and toss to coat. Serve at room temp or cold.
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