Greek Chickpea Salad

Michelle Walker


This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 24 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad.

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About 6


30 Min




4 Tbsp
olive oil
2 Tbsp
champagne vinegar
5 Tbsp
fresh lemon juice
1/2 tsp
kosher salt
1 tsp
fresh cracked black pepper
3 clove
garlic, minced
16oz can(s)
chickpeas, drained
1 large
cucumber, diced
1 pkg
sweet cherry or grape tomatoes, diced
1 large
sweet bell pepper, diced
1 medium
red onion, minced
8 oz
feta cheese, diced or crumbled
1 bunch
fresh mint leaves, chopped

Directions Step-By-Step

Whisk together vinaigrette ingredients (olive oil, lemon juice, vinegar, salt, pepper, & garlic) in a large salad bowl. Stir in the drained chickpeas and let them soak.
Dice all of the vegetables and chop the mint. Dice the feta cheese if you didn't buy it crumbled.
Mix all veggies, feta cheese, and mint into the salad bowl and combine until well coated with vinaigrette. Enjoy!

About this Recipe