Greek Chickpea & Feta Salad
A vibrant, healthy Greek salad with chickpeas, crunchy veggies, olives, and feta, tossed in a simple homemade dressing. Perfect as a side or a light vegetarian meal.
- Prep20 min
- Total20 min
- DifficultyEasy
- Servings2
This salad is a celebration of fresh Mediterranean flavors, combining pantry staples like chickpeas with crisp cucumbers, juicy tomatoes, and salty feta. It's a breeze to put together and makes a satisfying meal on its own or alongside grilled meats.
The homemade dressing, made with extra virgin olive oil and red wine vinegar, ties everything together beautifully. Feel free to adjust the herbs or add a pinch of dried oregano for an extra Greek touch.
Ingredients
Servings
Converted amounts are rounded.
Method
- Drain the chickpeas in a colander and rinse them thoroughly under cold running water until the water runs clear. Let them drain well.
- Cut the cherry tomatoes into quarters and place them in a large bowl. Peel the cucumber, slice it into half-moons, and add to the bowl. Finely chop the red onion and cut the olives into quarters, then add them to the bowl as well.
- Roughly chop the dill and mint, and add them to the bowl along with the drained chickpeas.
- In a small bowl, whisk together the olive oil, red wine vinegar, a generous pinch of salt, and a good amount of black pepper. Pour this dressing over the salad and toss everything until well coated.
- Crumble the feta over the salad and gently fold it in, ensuring it's coated with the dressing but still holds its shape. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
💡 Tips
- If you have time, let the salad sit for 10 minutes before serving to allow the flavors to meld.
- For extra flavor, add a pinch of dried oregano to the dressing.
- Use a good-quality feta that crumbles easily but stays creamy.
Inspired by a recipe from My Greek Dish