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Greek Chickpea Salad
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Chickpea Salad With Greek Dressing

This amazing Greek chickpea salad is healthy light and fresh, loaded with protein-packed chickpeas, to keep you feeling fuller longer.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 494kcal
Author David & Debbie Spivey

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)
Learn more about Homemade Greek Dressing HERE!

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
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