How To Make Greek Salad with Chickpeas
Make this crunchy Greek salad for a quick meal prep! It’s loaded with fresh vegetables, and chickpeas tossed in a flavorful lemon and herb vinaigrette.
Preparation: 15 minutes
Cooking: 1 minute
Total: 16 minutes
Serves:
Ingredients
- 2cupscucumber,quartered, sliced, persian or english cucumbers preferred
- 1canchickpeas,drained, rinsed
- 1cupred bell pepper,or yellow bell pepper, finely diced
- 1½cupscherry tomatoes,halved
- ¼cupred onion,minced
- ½cupkalamata olives,halved
- ½cupfeta cheese,crumbled
- ¼cupparsley,chopped
For Dressing:
- ¼cupolive oil
- 1tspdijon mustard
- 2tbspred wine vinegar
- 1tbsplemon juice
- ¼tspgarlic powder
- ¼tsponion powder
- ½tspdried oregano
- salt and pepper,to taste
Instructions
Dressing:
-
Combine the olive oil, mustard, red wine vinegar, lemon juice, garlic powder, onion powder, oregano, salt, and pepper in a jar, then shake vigorously to combine.
Salad:
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Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives, and onion in a large bowl, then stir to combine.
-
Add the dressing to taste, then toss to coat. Stir in the parsley.
-
Sprinkle the feta cheese over the top, then serve and enjoy!
Recipe Notes
Store the dressing in the refrigerator for up to one week.
Nutrition
- Calories: 252.98kcal
- Fat: 15.11g
- Saturated Fat: 3.47g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.42g
- Polyunsaturated Fat: 1.89g
- Carbohydrates: 23.32g
- Fiber: 6.58g
- Sugar: 6.52g
- Protein: 8.02g
- Cholesterol: 11.13mg
- Sodium: 523.98mg
- Calcium: 125.97mg
- Potassium: 347.05mg
- Iron: 1.90mg
- Vitamin A: 88.49µg
- Vitamin C: 43.70mg
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