Greek Chickpea Salad With Greek Dressing {A Meatless Monday Recipe

Greek Chickpea Salad With Greek Dressing {A Meatless Monday Recipe

This warmer weather we have been experiencing is perfect for this delicious Greek Chickpea Salad.

We have had a very mild winter, and it is a little disturbing just how warm it has gotten over the past few days. The daffodils are popping up and the trees are going to start budding. It’s way too early for the weather to be this warm. Don’t get me wrong, it made for a great weekend. Driving south to visit family on Saturday and hanging out at the winery yesterday with friends (Did you see me singing in my Instagram story from yesterday? Perhaps I had one too many glasses of wine…).

I think what concerns me most is that we have not gotten a snow day off from work this winter and I am not sure we will. I’m sad because I really like to have at least one snow day each winter. What is even more disturbing are the pounds I have packed on this winter. I’ve got to get up and start moving! I’ve gotten so big my underwear doesn’t even fit good(not even kidding!).

Oh well, I’ll take these troubles over more serious problems any day!

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

I really think you will like this Greek Chickpea Salad. It’s healthy, light, and fresh and it is loaded with protein packing chickpeas that will leave you feeling fuller longer. The chickpeas are tossed with tomatoes, cucumbers, and olives, then sprinkled with feta cheese and capers, with a drizzle of Greek Dressing. Simple, quick and easy, there’s no cooking and this salad comes together is just a few minutes!

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

How To Make Greek 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 plastic container with a lid.

Add in the remaining dry ingredients and Dijon mustard.

Add in the oil and vinegar. Place the lid on the jar 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.

When ready to serve, crumble the feta on the top and sprinkle with capers.

Give the dressing a good shake, to ensure the ingredients are combined then, pour drizzle the desired amount of dressing over salad and enjoy!

Recipe Notes:

It is best to keep the feta and dressing separate from the salad if preparing ahead of time.
Refrigerate unused dressing as long as the expiration date of the Dijon mustard.
To reuse, take out of the refrigerator about 5 to 10 minutes before needed (the olive oil tends to congeal a bit)

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 salad is a delicious way to cut calories for your spring wardrobe. I for one will be making more of these salads to enjoy on warmer days. This salad is not one of my favorites in the winter, because it’s a cold salad that won’t fight off that winter chill.

If you are experiencing warmer weather, and if your underwear isn’t fitting that well these days, this Greek Chickpea Salad is perfect! I hope you will try for Meatless Monday or any day of the week, it’s delicious!

Here’s to better fitting underwear!

Greek Chickpea Salad

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!
Course lunch, Main Course, Salad
Cuisine American, Greek, Meatless Monday, Vegetarian
Keyword chickpea, Garbanzo Beans, Greek, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 494kcal

Ingredients

The Salad

  • 15 ounce canned chickpeas
  • 1 cup cherry or grape tomatoes quartered or halved
  • 1 cup cucumber sliced
  • 6 ounces black olives drained, sliced
  • 2 tablespoons capers drained
  • 4 ounces feta cheese crumbled

Greek Dressing

  • 1 ¼ teaspoons dried oregano
  • 1 ¼ teaspoons dried basil
  • 1 ¼ teaspoons garlic powder
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar

Instructions

Prepare Greek Dressing

  • Crush dried oregano and basil with a mortar and pestle (or use your fingers) and add to a small jar or plastic container with a lid.
  • Add in the remaining dry ingredients and Dijon mustard.
  • Add in the oil and vinegar. Place the lid on the jar 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.
  • When ready to serve, crumble the feta on the top and sprinkle with capers.
  • Give the dressing a good shake, to ensure the ingredients are combined then, pour drizzle the desired amount of dressing over salad and enjoy!

Notes

It is best to keep the feta and dressing separate from the salad if preparing ahead of time.
Refrigerate unused dressing as long as the expiration date of the Dijon mustard.
To reuse, take out of the refrigerator about 5 to 10 minutes before needed (the olive oil tends to congeal a bit)

Nutrition

Calories: 494kcal | Carbohydrates: 21g | Protein: 10g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 2568mg | Potassium: 344mg | Fiber: 7g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 6.2mg | Calcium: 224mg | Iron: 2.8mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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