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Greek chickpea salad with tomatoes, Persian cucumbers, red onion, feta, and fresh oregano & dill. Served alongside jerk chicken skewers.
Sacha Hirschfeld

Greek Chickpea Salad

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 minutes
Total Time 10 minutes
Servings: 4
Course: Salads
Cuisine: Greek, Mediterranean
Calories: 174
Ingredients Equipment Method

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

Equipment

  • 1 large bowl with a tight fitting lid

Method
 

  1. 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.
  2. Add celery, red onion, cucumber, and tomatoes; toss to combine.
  3. 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.
  4. Fold in feta and olives. Taste one final time; adjust seasoning, if needed.
  5. Garnish with a small amount of torn fresh dill. Serve alone or alongside a main like grilled chicken, gyro, qofte etc.