Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution. It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.
This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.
If you’re feeding a larger group, it’s simple to double the quantity.
Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!
Servings: Approx. 5
- 3 Tbsp Finely Chopped Fresh Dill
- 1 Tbsp Finely Chopped Fresh Rosemary
- 1 Finely Chopped Cucumber
- 21 Sliced Kalamata Olives
- 2 Tbsp Fresh Lemon Juice
- 3 Cups Prepared/Canned Chickpeas
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
- 2 Chopped Medium Tomatoes
- Sea Salt, To Taste
- Black Pepper, To Taste
- Red Pepper Flakes, To Taste
Chop the fresh herbs, cucumber, tomato, and olives, and set aside
Squeeze the lemon juice and set aside
Drain, rinse, and dry the chickpeas
Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way! After the rinsing process, you will see the outer layer beginning to peel off of them naturally. They will pop out of their casings easily.)
Place the chickpeas in a large bowl
Add in the olive oil, cucumber, lemon juice, and herbs, and stir
Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)
Next, mix in the feta, tomatoes, and olives
Add additional salt, pepper, and/or red pepper to taste
Serve, and enjoy!
[Leftovers can be stored in an airtight container in the fridge.]