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Greek Chickpea Salad

Name: Greek Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 480 g cooked chickpeas drained and rinsed; 250 g cherry tomatoes halved; 1 cucumber chopped; 150 g feta crumbled; 80 g Kalamata olives pitted; 3 tbsp extra virgin olive oil; 1 lemon juiced; 1 tsp dried oregano

Crunchy vegetables, feta and bright lemon dressing

A crisp Greek-inspired chickpea salad with tomatoes, cucumber, olives and a sharp lemon dressing.

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Prep15 minsCook0 minsServes4DifficultyEasy

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Greek cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

Use cannellini beans instead of chickpeas.
For a dairy-free salad, omit the feta and add extra olives.

The recipe

Greek Chickpea Salad

15 min prep0 min cook15 min total4 servings

Scale:

Ingredients

Dressing

3 tbsp extra virgin olive oil
1 lemon, juiced
1 tsp dried oregano

Method

1
Put the chickpeas, tomatoes, cucumber, feta and olives in a wide serving bowl.
2
Whisk the olive oil, lemon juice and oregano together until the dressing looks glossy.
3
Pour over the salad, toss gently and taste before adding any extra salt.

Nutrition per serving395 kcal16g protein40g carbs21g fat

This salad works well as a light lunch or alongside grilled food. Dress it shortly before serving for the best texture.

Storage

Refrigerate in a sealed container for up to 2 days.

Freezing

This fresh salad is not suitable for freezing.

Reheating

Serve chilled or allow it to come to cool room temperature.

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