It’s official: I’m on a Greek and Mediterranean meals kick. I can’t cease dreaming about gyros, greek salads and tzatziki sauce on EVERYTHING. Due to this fact, I made a decision to whip up this tremendous easy wholesome chickpea salad for spring. It’s stuffed with recent veggies, tomatoes, spices, feta, olives and protein-packed chickpeas!
One of the best half about this chopped Greek salad recipe is that there’s no cooking required; all you’ll do is chop the veggies and toss them with the sunshine lemon dressing. You may marinate it within the fridge for an hour or so, however it isn’t vital.
Usually I wish to eat this salad for lunch over combined greens or spinach however you too can get pleasure from it as is. It’s stuffed with plant-based protein from chickpeas, an incredible choice to pack for lunch, and even as a simple crowd-pleaser for a BBQ or potluck, so let’s do it up!
Searching for extra plant-based recipes?
I’ve bought you lined with my FREE e mail sequence: 5 Days of Plant-Primarily based Consuming! On this sequence I share my greatest plant-based, vegan recipes with you to get pleasure from for each meal of the day — snacks & desserts included!
Get all the deets & enroll right here to get pleasure from colourful, veggie-packed meals each week.
What’s in a Greek salad?
I’ve beloved Greek salads for so long as I can keep in mind as a result of they’re so recent, flavorful, and tremendous satisfying. Conventional Greek salads are crammed with lovely veggies like crimson onion, tomatoes, cucumber, and bell pepper, together with kalamata olives, and blocks of feta cheese. They’re dressed merely with good high quality olive oil, oregano, salt, and a vinegar like crimson wine vinegar. In contrast to many different salad recipes, Greek salads don’t have any leafy greens in them.
It’s widespread to maintain the feta and the veggies in bigger chunks, however in my tackle a Greek salad I’m chopping the whole lot up a bit of extra finely (aka a chopped Greek salad!)
Substances in one of the best chopped Greek salad
This scrumptious Greek chickpea salad is filled with a rainbow of veggies and light-weight, recent taste from a beautiful lemon dressing. Right here’s the whole lot you’ll have to make it:
- Veggies: we’re packing this child stuffed with recent greens like crimson, yellow & inexperienced bell pepper, crimson onion, grape tomatoes, and cucumber.
- Chickpeas: gotta have that great, plant-based protein from chickpeas!
- Combine-ins: like a real Greek salad we’re mixing in kalamata olives and a few crumbled feta cheese. YUM. Be at liberty so as to add a diced avocado, too, for extra wholesome fat!
- For the dressing: you’ll want some olive oil, recent lemon juice, garlic, oregano, salt & pepper. Really easy and SO recent.
Extra scrumptious protein choices
This chopped Greek salad is tremendous straightforward to customise together with your favourite proteins! Right here’s what I can advocate:
Making this Greek chickpea salad for a celebration?
I like to recommend doubling the whole lot to feed all the company! You may even make the salad 1-2 days forward of time because the veggies will marinate fantastically within the dressing.
Retailer any leftover salad within the fridge for as much as 3-5 days. After a couple of days the cucumbers will break down a bit, so I like to recommend having fun with it inside 3 days of constructing the salad.
Extra salad recipes you’ll love
Get all of our salad recipes right here!
I hope you like this chopped Greek chickpea salad! In the event you make it, you should definitely go away a remark beneath and charge the recipe! You may as well snap and film and put up it on Instagram utilizing the hashtag #ambitiouskitchen.
The Best Chickpea Greek Salad
This straightforward and simple chopped Greek salad recipe takes lower than 20 minutes to throw collectively and is filled with Mediterranean flavors, colourful veggies, and plant-based protein from chickpeas. You’ll love this Greek chickpea salad for a fast & straightforward lunch or to convey to events!
- For the salad:
(15 ounce) can of chickpeas, rinsed and drained
crimson bell pepper, chopped
yellow bell pepper, chopped
inexperienced bell pepper, chopped
diced crimson onion
grape tomatoes, halved (about 1 cup halved grape tomatoes)
pitted kalamata olives, chopped if desired
medium cucumber, sliced and quartered
feta cheese, crumbled or reduce into 1/2 inch cubes
- For the dressing:
freshly squeezed lemon juice
- freshly floor salt and pepper, to style
Place all salad components into a big bowl and toss to mix.
In a small bowl, whisk collectively olive oil, lemon juice, garlic and oregano. Pour onto salad and toss once more to nicely mix. Style and add salt and pepper as you need.
Place in fridge for 1 hour to marinate, or serve instantly. Salad is greatest loved inside 2-3 days after making.
In the event you’re making this salad for a crowd, I like to recommend doubling the whole lot to feed all the company! You may even make the salad 1-2 days forward of time because the veggies will marinate fantastically within the dressing.
Servings: 4 servings
Serving measurement: 1 serving
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats