Name: Greek Chickpea Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 9.8 oz Trader Joes's Greek Chickpeas (if you don't have access to a TJ's or want to use plain chickpeas, see notes); 1 ¼ cup Persian cucumbers (quartered lengthwise and diced); 1 cup small variety tomatoes (like cherry, plum, baby heirloom, or San Marzano; halved or quartered depending on size); 1 cup celery (sliced lengthwise into thirds and diced); ¼ cup red onion (finely diced); 1 tbsp red wine vinegar; 2 tbsp fresh dill (chopped; may sub 2 tsp dried); 1 tsp fresh oregano (chopped; may sub 1 tsp dried); kosher salt; freshly ground pepper; ¼ cup feta cheese (crumbled or cut into small cubes); ¼ cup Kalamata olives (halved)

Greek Chickpea Salad

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This Greek Chickpea Salad is the epitome of easy and low-maintenance. It comes together in under 10 minutes and uses only one bowl; yay for minimal cleanup!

This vegetarian chickpea salad highlights classic Greek flavors and can be enjoyed as both a main or a side dish. One thing I love about this recipe is that you can really modify it to suit your personal taste; it’s hella flexible. Just be sure to taste, season, taste, season, and taste again. You need to try this multiple times to make sure you’re on the right track.

For this recipe I used a tin of Trader Joe’s Greek Chickpeas With Cumin and Parsley (I’m obsessed), but I’ve included instructions and tweaks so you can use plain chickpeas. Canadian friends, I got you!

I used to pack this salad frequently when I was a flight attendant. It kept me fueled throughout my shift until I could have a hot meal.

Greek Chickpea Salad

Sacha Hirschfeld

This Vegetarian Chickpea Salad is the epitome of easy and low-maintenance. It comes together in just a few minutes and uses only one bowl; yay for minimal cleanup!

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Prep Time 10

Total Time 10

Course Salads

Cuisine Greek, Mediterranean

Servings 4

Calories 174 kcal

Equipment

1 large bowl with a tight fitting lid

Ingredients

9.8 oz Trader Joes's Greek Chickpeas if you don't have access to a TJ's or want to use plain chickpeas, see notes
1 ¼ cup Persian cucumbers quartered lengthwise and diced
1 cup small variety tomatoes like cherry, plum, baby heirloom, or San Marzano; halved or quartered depending on size
1 cup celery sliced lengthwise into thirds and diced
¼ cup red onion finely diced
1 tbsp red wine vinegar
2 tbsp fresh dill chopped; may sub 2 tsp dried
1 tsp fresh oregano chopped; may sub 1 tsp dried
kosher salt
freshly ground pepper
¼ cup feta cheese crumbled or cut into small cubes
¼ cup Kalamata olives halved

Instructions

Add Trader Joe's Greek chickpeas to a large bowl. If you're using plain canned chickpeas, start by whisking all the ingredients together (extra virgin olive oil through kosher salt). Add chickpeas; toss well to coat.
Add celery, red onion, cucumber, and tomatoes; toss to combine.
Add red wine vinegar, dill, oregano, a good pinch of salt, and freshly ground pepper; once again, toss to combine. Taste; adjust seasoning, if needed.
Fold in feta and olives. Taste one final time; adjust seasoning, if needed.
Garnish with a small amount of torn fresh dill. Serve alone or alongside a main like grilled chicken, gyro, qofte etc.

Keyword Easily adaptable, Fresh Herbs, Make Ahead Recipe, Vegetarian