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.

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.

STEP 2

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

STEP 3

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

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.