Greek Chickpea Salad Recipe: Easy Mediterranean Protein Bowl

Name: Greek Chickpea Salad
Prep time: 15 min
Total time: 15 min
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

Where fresh ingredients and bold flavors come together effortlessly.

By Alexandras Home

@home.alexandras

May 14, 2025

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

TOTAL TIME

1 hour

6-8 servings

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. More Greek salads and sides: Stuffed Zucchini with Egg-Lemon Sauce, Summer Holidays in Ischia, and Summer Nostalgia.

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: Prepare the 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: 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: Dress the Salad

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: Rest and Serve

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.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39