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Chickpea Salad With Greek Dressing {A Meatless Monday Recipe

Published February 20, 2017 · By Debbie · 5 Comments

This amazing Greek chickpea salad is healthy, light, and fresh, loaded with protein-packed chickpeas to keep you feeling fuller longer.

This amazing Greek Chickpea Salad is healthy light and fresh and is loaded with protein packing chickpeas, that will leave you feeling fuller longer. Tasty! | TheMountainKitchen.com

This warmer weather we have been experiencing is perfect for this delicious Greek chickpea salad. It’s healthy, light, fresh, and full of protein packing chickpeas that will leave you feeling fuller longer.

The chickpeas are tossed with tomatoes, cucumbers, olives, feta cheese, and capers. The salad is served with homemade Greek dressing.

Simple, quick, and easy, there’s no cooking, and this salad comes together in just a few minutes with tons of flavor!

Ingredients You’ll Need to Make This Chickpea Salad

Chickpeas: (Also known as garbanzo beans). I use canned chickpeas. Make sure you drain and rinse them.
Tomatoes: Cherry tomatoes or grape tomatoes, quartered or halved.
Cucumber: I like diced English cucumbers the best.
Olives: Pitted black or kalamata olives drained, sliced. I think kalamata olives taste the best but use your favorite.
Capers: drained.
Cheese: crumbled feta cheese. I try to find it in chunk form because it is creamier and has a better texture than the crumbled kind. Leave out if you prefer a vegan salad.
Greek Dressing: You can use store-bought, but I prefer making my own. You’ll need dried oregano, basil, garlic powder, onion powder, freshly cracked black pepper, Kosher salt, Dijon mustard, extra virgin olive oil, and red wine vinegar.

How To Make Chickpea Salad With Greek Dressing:

Prepare Greek Dressing:

Crush dried oregano and basil with a mortar and pestle (or use your fingers) and add to a small jar or airtight container with a lid.
Add the remaining ingredients place the lid on, and shake vigorously to combine oil and vinegar with the spice mixture. Set aside.

Prepare the Salad:

In a large bowl, combine the salad ingredients and toss well.
Crumble the feta on the top and sprinkle with capers when ready to serve.
Give the dressing a good shake, drizzle over the salad, and enjoy!

Tips for Making this Salad

It is best to keep the feta and dressing separate from the salad if prepared beforehand.
Refrigerate unused dressing as long as the expiration date of the Dijon mustard.
To reuse the dressing, take out of the fridge about 5 to 10 minutes before needed (the olive oil tends to congeal a bit)
Need more protein? Serve this salad as a side dish, the baked or grilled chicken breast.
Use fresh herbs in place of dried. 1 teaspoon of dried herbs = 1 tablespoon of fresh.

This chickpea salad is perfect! I hope you will try this salad recipe for Meatless Monday or any day of the week; it’s delicious!

Are you making this salad? We’d love your feedback. Leave us a comment and a star rating below. We value your opinion and appreciate your time.

See ya on the mountain!

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homemade greek salad dressing in shaker bottle