Greek Chickpea Salad

If you love Greek salad then you’ll really enjoy this Greek chickpea salad made with quinoa, chickpeas, and all of the best Greek flavors! It’s a vegetarian chickpea salad that tastes great as a main or a side.

I’m not sure if you’re the same as me, but as soon as the nicer weather hits, I start craving all the fresh salads, salsas and grilled foods. When it’s nice enough to eat outside, I start creating all sorts of fun salads that can be a great side dish, but can also double as a main.

This Greek chickpea salad was born out of an urge to add something different to a regular Greek salad, which happens to be one of my favorite salads to eat in the summer! The flavors are just so fresh and tangy and its a great way to use any homegrown cucumbers or tomatoes you might have, or possibly even fresh mint! But since it’s only May I might be getting ahead of myself there.

Can you put chickpeas in Greek salad?

A traditional Greek salad would not have chickpeas, as it it typically composed of olives, tomatoes, cucumber and feta. But the nice thing about food is that there are no rules! This chickpea salad has all of the same flavors as a traditional Greek salad but with the addition of extra fiber, texture and flavor from the chickpeas!

What goes in Greek chickpea salad?

The salad is essentially your basic Greek salad, but with the addition of chickpeas and quinoa. I added the quinoa since I love the protein it gives you, and I think it just goes so well in all sorts of salads, like my kale and roasted corn salad! That one also has chickpeas. I guess you can sense a theme in my cooking here!

Anyway, the ingredients you’ll need for this chickpea salad are:

• chickpeas
• quinoa (cooked and cooled)
• cucumbers
• cherry or grape tomatoes
• black olives, pitted
• red onion, slivered
• yellow pepper, diced
• feta, crumbled
• fresh mint, finely chopped

How to make Greek chickpea salad:

1. Open the cans of chickpeas and rinse them under cold water, letting them drain for a few minutes. If you don’t already have cooked quinoa on hand, start that first as you’ll need it to be at least at room temperature for adding it to the salad!

2. To a large salad bowl, add the drained chickpeas, cooled quinoa, chopped cucumber, diced pepper, halved tomatoes, halved olives, slivered onions and crumbled feta.

3. Mix together the dressing ingredients:

• olive oil
• red wine vinegar
• garlic cloves, minced
• oregano
• Dijon mustard
• salt
• ground pepper

Shake the dressing ingredients together until well mixed, then pour the dressing all over the salad.

4. Add the finely diced mint to the salad, then toss everything to combine.

What do you serve this salad with?

I think this salad is a great side salad to grilled steak, salmon or even these Greek chicken kebobs. You can also use it as the base for a main meal, adding crispy tofu or grilled chicken on top.

The other day I grilled halloumi cheese and had it on top of the salad for lunch! It was delicious! You could also bring this salad to a potluck or outdoor barbeque, in place of a traditional pasta salad or potato salad.

How long does Greek chickpea salad last in the fridge?

The flavors will continue to mingle after a couple of days in the fridge, so if it is placed in an airtight container, you’ll enjoy this salad for 2-3 days with no problem. The cucumbers and pepper will soften up a bit after a day or two but they’re still delicious!

You’ll love these other simple summer salads from the blog:

• strawberry quinoa salad
• grilled romaine Caesar salad
• healthy cabbage salad

Greek Chickpea Salad

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5 from 5 reviews

• Author: Katherine | Love In My Oven
• Total Time: 15 minutes
• Yield: 6–8 servings 1x
• Diet: Vegetarian

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Description

If you love Greek salad then you’ll really enjoy this Greek chickpea salad made with quinoa, chickpeas, and all of the best Greek flavors! It’s a vegetarian chickpea salad that tastes great as a main or a side.

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Ingredients

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• 2 cans (15oz each) chickpeas (garbanzo beans)
• 1 cup cooked quinoa, cooled to room temperature*
• 1/2 English cucumber, diced
• 1/2 yellow bell pepper, seeded and diced
• 1 cup halved cherry (or grape) tomatoes
• 1/4 red onion, slivered finely
• 1 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, finely diced

Greek Dressing

• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper

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Instructions

1. Open the cans of chickpeas and drain them, rinsing them briefly under cold water and allowing them to sit and drain for a few minutes before adding them to a large salad bowl.
2. Along with the chickpeas, add the cooled quinoa, chopped cucumber, diced pepper, halved tomatoes, halved olives, slivered onions and crumbled feta.
3. Mix together the dressing ingredients in a small mason jar and shake well before pouring the dressing all over the salad. Add the finely diced mint to the salad and stir everything together well. Serve the salad immediately, or cover and refrigerate until you’re ready to serve it.

Salad will keep well in the fridge, covered in an airtight container, for 2-3 days.

Notes

*I always start my quinoa first or ahead of time to allow it enough time to cool down. Adding warm quinoa to the salad will make the crisp vegetables soft.

• Prep Time: 15 minutes
• Category: salad
• Method: stir
• Cuisine: Greek

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