This healthy Greek Chickpea Salad is packed with nutritious ingredients, packed with fresh flavor, and super easy to whip up! Here a twist to your usual greek salad, instead of adding lettuce, I added cooked chickpeas to make this greek salad even more healthy and filling.
This Greek Chickpeas salad is a delicious combination of crispy cucumber, juicy tomatoes, olives, red onion, chickpeas, and feta cheese, all tossed in Mediterranean style vinaigrette. Garbanzo beans salad is not just perfect for meal prepping but also best for your next picnic, potluck, or cookout!
In this Mediterranean Chickpeas Salad, they are spiced and Air fried (or can be oven-roasted)
And in today’s, we are adding the cooked or canned chickpeas. Toss in the Mediterranean vinaigrette> little bit cool in the fridge> 15 to 20 minutes marinade> absorb all the flavor = yummy chickpeas salad is ready. Absolutely delicious!
Greek Chickpea Salad Ingredients
- Chickpeas: Chickpeas and garbanzo beans are the same, you can use either of them for this recipe. You can use canned chickpeas or cooked chickpeas, in my opinion, cooked chickpeas are more flavourful than canned.
- Red onion: Red onions are best for any salad recipe, they are beautiful and milder, and a bit sweet in taste as compared to other varieties.
- Cherry tomatoes: Depending on the size of the tomatoes cut them in half or quarter.
- Black olives: Olives are must ingredients for a Greek Salad. I love black olives, but feel free to use any olives (preferably kalamata if you have them in hand)
- Bell pepper: Diced bell pepper does not just add crunch to any salad but it adds freshness with a bit of sweetness to every bite. I have used fresh bell pepper, but if you prefer you can also be used roasted bell pepper.
- Cucumber: Crunch cucumber makes an absolutely amazing addition to this greek chickpea salad. It is perfectly light and adds freshness to the chickpeas salad.
- Feta cheese: Crumbled feta cheese is another must ingredient in a greek salad, for a vegan version you can use vegan feta cheese. But do not skip this!
Classic Mediterranean Vinaigrette
The Greek chickpea salad dressing is so quick and delicious- you’ll want to add it to all of your salads! If you have store-bought greek vinaigrette that you prefer, you can add ½ a cup of that to the salad. The ingredients for a classic Mediterranean dressing are so simple but at the same time, each and every ingredient is essential to give the classic Mediterranean touch to the salad!
Mediterranean vinaigrette
-
- Cider vinegar
- Extra virgin olive oil
- Minced Garlic
- Dried oregano
- Fresh Lime juice
- Dijon mustard
- Salt & pepper
How To Make Greek Chickpea Salad
- This Greek Chickpea salad is very easy to whip up in less than 15 minutes! All you need to do is chop the veggies and prepare the vinaigrette.
- First thing first, prepare the dressing. Add Cider vinegar, Extra virgin olive oil, Minced Garlic, Dried oregano, Fresh Lime juice, Dijon mustard, and Salt & pepper this is all that goes into the dressing. I usually prefer to make the dressing first and let it sit aside, as it sits it helps the flavor combine a bit before serving.
- At the same time chop the onion, cucumber, tomato, & bell pepper. After all the veggies are chopped transfer it to a deep bowl, and aad black olives( i used pre-sliced), chickpeas, and feta. Toss with the vinaigrette and serve it!
Substitutions and Addition To Greek Salad
- Feel free to use your preferred veggies, it can be red or yellow bell pepper, celery, Avocados, lettuces.
- Want to make it vegan? substitute regular feta cheese with vegan feta cheese.
- You may serve it on a bed of left greens spinach, cabbage, or lettuce.
- Don’t like chickpeas? You may use white beans or pinto beans.
- Want some extra crunch? You may use some roasted – sunflower seeds, pumpkin seeds, flax seeds, or chia seeds. Or you may also add some croutons.
- Make-ahead this greek salad and refrigerate for at least a week. Store all the veggies except tomatoes and avocadoes which are best added fresh.
- You can store your classic Mediterranean vinaigrette in an airtight jar, it stays easily in the fridge for about a week or two. Add dressing just before serving.