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Greek Chickpea Salad

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Greek Chickpea Salad
EAT

ALEXANDRA'S KITCHEN

Greek Chickpea Salad

Where fresh ingredients and bold flavors come together effortlessly.

By Alexandras Home

 |  

@home.alexandras

May 14, 2025

Greek Chickpea Salad

By Alexandras Home

Ingredients

  • For the Salad:

  • 1

    pound (500g) cooked chickpeas (or canned, rinsed and drained)

  • 2

    ripe tomatoes, chopped

  • 3

    fresh onions (spring onions), sliced

  • 2

    small cucumbers, chopped

  • 1

    small red or yellow onion (or ½ of a large one), finely chopped

  • 1

    green bell pepper, chopped

  • 1

    bunch of fresh dill, finely chopped

  • 200

    g feta cheese, gently crumbled by hand

  • For the dressing:

  • 125

    g extra virgin olive oil (about ½ cup)

  • 1/4

    cup (50ml) red wine vinegar

  • 2

    teaspoons dried oregano

  • Salt and freshly ground pepper, to taste

Instructions

SHOP GRATSI white

TOTAL TIME

1 hour

6-8 servings

SHOP GRATSI white

There’s something truly special about the simplicity of Greek cuisine where fresh ingredients and bold flavors come together effortlessly. This Greek chickpea salad is one of those humble dishes that brings sunshine to your table. Whether served on its own or as a side to grilled fish or meat, it’s a wholesome reminder of how good real food can be.

A close-up of a large bowl filled with chickpea salad mixed with chopped red bell peppers, cucumbers, herbs, and crumbled feta cheese, with a glass of water and wooden utensils in the background.

STEP 1

If using dried chickpeas:
Place them in a bowl with plenty of water and a generous pinch of salt. Soak overnight, or for at least 6–8 hours. Drain, rinse, and boil in fresh water for about 25 minutes, or until soft. Drain again and rinse gently.

A woman prepares chickpeas by pouring them into a colander, rinsing them under running water, and sprinkling salt over them, with vegetables and kitchen items visible nearby.

STEP 2

To assemble the salad:
In a large bowl, combine the chickpeas, tomatoes, cucumbers, spring onions, onion, green pepper, dill, and feta.

A collage showing drained chickpeas, chopped green pepper, chopped cucumber, chopped tomato, and freshly chopped dill on a wooden cutting board, with bowls of ingredients in the background.

STEP 3

Pour the dressing over the salad and toss to coat everything evenly.

A woman chops cucumbers and adds them to a bowl with chickpeas, tomatoes, onion, and feta. Close-ups show her mixing the salad and pouring dressing from a jar, with fresh herbs on the counter nearby.

STEP 4

Let the salad rest for 10–15 minutes so the flavors can come together.
Serve at room temperature or chilled.

Optional: Add a few Kalamata olives for an extra Greek touch.

Enjoy with a glass of Gratsi White perfect for a light lunch, a picnic, or part of your summer mezze spread.

Two images: On the left, a close-up of a salad with chopped vegetables and crumbled feta cheese in a bowl. On the right, the salad is served in a smaller dish, with the larger bowl in the background.

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