Greek Chickpea Salad – Healthy Lunch Idea Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Chill Time: Optional (at least 30 minutes recommended)


For the Salad:

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 medium cucumber, diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup chopped red onion
  • 1/2 cup pitted kalamata olives, sliced or halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill (or 2 tablespoons dried dill)
  • Optional: 1 chopped bell pepper (any color)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon honey (or maple syrup for vegan option)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste


  • Make the dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, oregano, honey (or maple syrup), garlic, salt, and pepper. Set aside.
  • Assemble the salad: In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, feta cheese, and dill. Add chopped bell pepper if desired.
  • Dress the salad: Pour the dressing over the salad and gently toss everything to combine.
  • Chill and serve: For the best flavor, cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This will keep well for several days in the refrigerator.

Tips & Variations

  • Customize it: Add other Greek-inspired ingredients like chopped artichoke hearts, pepperoncini peppers, or sun-dried tomatoes.
  • Protein boost: Include grilled chicken, shrimp, or tofu for a complete meal.
  • Serve it differently: Enjoy your Greek Chickpea Salad on its own, scooped up with pita bread, or tossed into lettuce wraps.


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