Greek Chickpea Salad With Feta – Fresh, Bright, and Satisfying

This Greek Chickpea Salad with Feta hits all the right notes: crisp veggies, creamy cheese, and a punchy lemon-oregano dressing. It’s hearty enough for lunch, light enough for a side, and ready in minutes. Everything happens in one bowl, and the ingredients are easy to find.

Whether you’re feeding a crowd or meal-prepping for the week, this salad makes eating well feel effortless.

Greek Chickpea Salad With Feta - Fresh, Bright, and Satisfying

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small English cucumber, diced (or 1/2 large cucumber, seeds removed)
• 1 red bell pepper, diced
• 1/2 small red onion, very thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 3/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional but recommended)
• 1/4 cup extra-virgin olive oil
• 2–3 tablespoons fresh lemon juice (to taste)
• 1 teaspoon Dijon mustard
• 1–2 teaspoons red wine vinegar
• 1 clove garlic, finely grated or minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

 

• Prep the chickpeas. Rinse and drain the chickpeas well. Pat dry with a clean towel to remove excess moisture so the dressing clings better.
• Chop the vegetables. Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Halve the olives. Crumble the feta and set aside.
• Make the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified. Taste and adjust acid and salt.
• Combine the salad. In a large bowl, add chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, parsley, and dill. Pour in the dressing and toss until everything is lightly coated.
• Add the feta last. Gently fold in the feta so it doesn’t break down too much. Taste again and adjust seasoning with more lemon, salt, or pepper.
• Rest if you can. Let the salad sit for 10–15 minutes before serving. The flavors meld and the chickpeas soak up the dressing.
• Serve. Enjoy as a main with warm pita, over greens, or as a side to grilled chicken, shrimp, or lamb.

What Makes This Recipe So Good

• Fresh, clean flavors: Bright lemon, fruity olive oil, and briny feta bring classic Greek taste without fuss.
• Quick and no-cook: Open a can of chickpeas, chop a few vegetables, and you’re done in about 15 minutes.
• Protein-packed: Chickpeas add fiber and plant-based protein, making this a satisfying meatless option.
• Perfect for make-ahead: The flavors get even better after a few hours in the fridge.
• Flexible: Swap veggies, adjust the herbs, or add extras like olives or cucumber—easy to tailor to your taste.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small English cucumber, diced (or 1/2 large cucumber, seeds removed)
• 1 red bell pepper, diced
• 1/2 small red onion, very thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 3/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional but recommended)

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2–3 tablespoons fresh lemon juice (to taste)
• 1 teaspoon Dijon mustard
• 1–2 teaspoons red wine vinegar
• 1 clove garlic, finely grated or minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper

How to Make It

1. Prep the chickpeas. Rinse and drain the chickpeas well. Pat dry with a clean towel to remove excess moisture so the dressing clings better.
2. Chop the vegetables. Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Halve the olives.

   Crumble the feta and set aside.

3. Make the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified. Taste and adjust acid and salt.
4. Combine the salad. In a large bowl, add chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, parsley, and dill. Pour in the dressing and toss until everything is lightly coated.
5. Add the feta last. Gently fold in the feta so it doesn’t break down too much.

   Taste again and adjust seasoning with more lemon, salt, or pepper.

6. Rest if you can. Let the salad sit for 10–15 minutes before serving. The flavors meld and the chickpeas soak up the dressing.
7. Serve. Enjoy as a main with warm pita, over greens, or as a side to grilled chicken, shrimp, or lamb.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days. The flavor improves by day two.
• Keep it crisp: If using cucumber, the salad can release extra moisture.

  If you plan to store it, remove cucumber seeds or add them fresh right before serving.

• Meal prep tip: Store the dressing separately and toss right before eating if you prefer a firmer texture.
• Do not freeze: The vegetables and feta won’t hold up to freezing and thawing.

Health Benefits

• High in fiber and protein: Chickpeas help keep you full, support digestion, and promote steady energy.
• Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats and antioxidants.
• Rich in vitamins and minerals: Tomatoes, peppers, and cucumbers bring vitamin C, potassium, and hydration.
• Calcium boost: Feta adds calcium and flavor without overwhelming the dish.
• Mediterranean-style eating: Emphasizes whole foods, legumes, olive oil, and fresh herbs linked to overall wellness.

What Not to Do

• Don’t skip rinsing chickpeas. The canning liquid can taste starchy and salty; rinsing keeps flavors clean.
• Don’t overdress. Start with most of the dressing, then add more as needed. You can always add, but you can’t take away.
• Don’t add feta too early. Mixing it in vigorously can make the salad muddy and salty. Fold it in gently at the end.
• Don’t forget to season. Veggies need salt and acid to shine.

  Taste and adjust before serving.

• Don’t use bitter oil. Choose fresh, good-quality extra-virgin olive oil. Old oil can overpower the salad.

Recipe Variations

• Herb-forward: Add mint or basil with the parsley and dill for a brighter, more aromatic profile.
• Extra crunch: Toss in chopped celery or a handful of toasted pine nuts or almonds.
• Grain it up: Mix in cooked, cooled quinoa, farro, or orzo for a heartier meal.
• Creamy twist: Swap feta crumbles for cubed feta packed in brine, or add a spoonful of Greek yogurt to the dressing for a creamier finish.
• Spiced version: Add a pinch of smoked paprika, sumac, or Aleppo pepper to the dressing for gentle heat and depth.
• No-olive option: Skip olives and add capers for a similar briny note.
• Vegan: Omit the feta and add marinated artichokes or roasted red peppers. A sprinkle of nutritional yeast can mimic some of the savory tang.

FAQ

Can I use dried chickpeas instead of canned?

Yes.

Soak 1 cup dried chickpeas overnight, then simmer until tender (about 45–60 minutes). Cool completely and dry them well before adding to the salad.

What if I don’t like raw onion?

Soak sliced red onion in cold water with a splash of vinegar for 10 minutes, then drain. This softens the bite while keeping the crunch.

Is there a substitute for red wine vinegar?

Lemon juice alone works, or you can use white wine vinegar or sherry vinegar.

Balsamic is too sweet for this style of dressing.

How do I make it gluten-free?

This recipe is naturally gluten-free. Just ensure your Dijon and feta are certified gluten-free if needed.

Can I make it ahead for a party?

Definitely. Mix the salad up to a day in advance but fold in the feta right before serving.

Add a fresh squeeze of lemon to brighten it up.

What protein pairs well with this salad?

Grilled chicken, shrimp, salmon, or lamb are all great. For plant-based, add grilled tofu or a scoop of hummus on the side.

How can I keep cucumbers from watering down the salad?

Use an English or Persian cucumber, which have fewer seeds. If using a standard cucumber, scoop out the seeds and pat the pieces dry.

Can I use bottled lemon juice?

Fresh lemon juice is best for clean, bright flavor.

Bottled can taste flat or bitter.

How long will the leftovers stay good?

Up to 4 days in the fridge. The texture softens a bit, but the flavor deepens over time.

What kind of feta should I buy?

Block feta in brine has the best flavor and texture. Crumble it yourself for larger, creamy pieces.

Final Thoughts

Greek Chickpea Salad with Feta is the kind of recipe you’ll make on repeat: quick, colorful, and consistently delicious.

It’s easy to scale, easy to customize, and holds up well for days. With a handful of pantry staples and fresh produce, you get a bright, satisfying dish that fits almost any meal. Keep this one in your back pocket for busy weeknights, potlucks, and everything in between.