The Easiest Chopped Greek Chickpea Salad

This simple and easy Chopped Greek Chickpea Salad recipe takes less than 20 minutes to throw together. Packed with mediterranean flavors, chickpeas, tomatoes, bell pepper, feta, cucumber, olives and a light lemon dressing. You’ll love this healthy salad to bring to parties or to pack for lunch!
The best part about this chopped chickpea salad is that there’s no cooking required; all you’ll do is chop the veggies and toss them with the light lemon dressing. You can marinate it in the fridge for an hour or so, but it isn’t necessary.

Normally I like to eat this salad for lunch over mixed greens or spinach but you can also enjoy it as is. It’s full of plant based protein, a great option to pack for lunch, or even as an easy crowd pleaser for a BBQ or potluck, so let’s do it up!

How to make chickpea salad:

Step 1: Chop all your veggies. This should only take about 10-15 minutes.

Step 2: Place the veggies and drained chickpeas in a large bowl.

Step 3: Make your dressing by whisking together the lemon juice, olive oil, garlic, oregano and salt and pepper. Pour over the salad and toss to combine.

Step 4: Enjoy immediately or place in the fridge and eat later!

How long will this chickpea salad last?

This greek chickpea salad should last anywhere from 3-5 days covered in the fridge. After a few days the cucumbers will break down a bit, so I recommend enjoying it within 3 days of making the salad.

Tips for making greek chickpea salad:

Feel free to add 1 avocado for additional nutrition and healthy fats.
If you’d like additional plant based protein, or want to make this salad a little heartier, try adding in a cup of cooked quinoa.
Chickpeas are also known as garbanzo beans, so you can purchase either.
If you are making this for a party, I highly recommend doubling the salad recipe.