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–+ servings

Greek Chickpea Salad

Servings 12 servings
Prep: 15 minutes
Total: 15 minutes
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A quick, no-cook Greek chickpea salad tossed with juicy tomatoes, cucumber, kalamata olives, and feta in a tangy lemon-oregano dressing. Ready in 15 minutes and just as good as a light lunch or a potluck side.
ByMinShien

Equipment

Ingredients
 

Salad

  • 15 oz garbanzo beans drained
  • 10 oz grape tomatoes halved
  • 1 cucumber chopped
  • 1 red bell pepper diced
  • 1 cup kalamata olives halved, drained
  • ¼ red onion diced
  • 8 oz feta cubed, plus more for garnish (optional)

Dressing

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tsp dried oregano
  • 1-2 cloves garlic minced
  • 2 tbsp maple syrup or honey
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Slice and pat dry ingredients - especially the cucumber and feta.
  • In a large mixing bowl, add garbanzo beans, grape tomatoes, cucumber, red bell pepper, Kalamata olives, red onion, and feta.
  • In a small mixing bowl, add olive oil, lemon juice, oregano, garlic, maple syrup or honey, salt and pepper. Whisk to combine.
  • Pour the dressing over the salad ingredients. Toss to fully mix and coat with dressing. Garnish with more feta if desired.
  • Serve and enjoy!

Nutrition

Calories: 186kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 493mg | Potassium: 250mg | Fiber: 4g | Sugar: 5g | Vitamin A: 662IU | Vitamin C: 19mg | Calcium: 131mg | Iron: 1mg