Protein-Rich Greek Chickpea Salad
This Greek-inspired bean salad combines the classic flavors of a traditional Greek salad with the protein-rich base of chickpeas, making it a dense and nutritious meal option.
I'm obsessed with bean salads, and for good reason! Chickpeas have become my go-to plant-based protein source over the past few years—they're so versatile and delicious.
This Greek Chickpea Salad combines the best of everything: the rich flavors of a traditional Greek salad (tomatoes, cucumbers, peppers, onions, olives, Greek feta and oregano) with the health benefits of the Mediterranean diet, and the convenience of a meal that works for brunch, lunch, or dinner.
Ingredients
For the Salad Base:
- 2 cups cooked or canned chickpeas rinsed and drained
- 1 cup cherry tomatoes halved
- 1 cucumber cut into a large dice
- 1 green bell pepper diced or sliced
- 1/2 cup pitted Kalamata olives halved or chopped
- 1 small red onion thinly sliced
- 4 ounces feta cheese crumbled or cubed
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh mint leaves chopped (optional)
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
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Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper in a small bowl or jar. Adjust seasoning to taste.
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Assemble the Salad: Combine chickpeas, cherry tomatoes, cucumber, bell pepper, olives, red onion, parsley, and mint in a large mixing bowl.
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Add the Feta: Gently fold in the feta cheese to avoid crumbling.
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Dress the Salad: Pour the dressing over the salad and toss gently to coat evenly.
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Serve: Serve immediately.
