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The Easiest Chickpea Greek Salad with feta, olives, and colorful peppers

Chickpea Greek Salad

A vibrant and nutritious salad featuring fresh vegetables, hearty chickpeas, and a zesty dressing, perfect for summer meals or potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can 15 ounce can of chickpeas, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup diced red onion
  • 15 pieces grape tomatoes, halved (about 1 cup halved grape tomatoes)
  • 1/3 cup pitted kalamata olives, chopped if desired
  • 1 medium cucumber, sliced and quartered
  • 4 ounces feta cheese, crumbled or cut into 1/2 inch cubes
Dressing Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Freshly ground salt and pepper, to taste

Method
 

Preparation
  1. In a large bowl, add all salad ingredients together and gently toss to combine.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and oregano until well blended.
  3. Pour the dressing over the salad and toss again to ensure everything is coated nicely.
  4. Taste it and add salt and pepper according to your preference.
  5. For the best flavor, place the salad in the refrigerator for one hour to marinate, or you can serve it immediately.

Notes

Leftover salad can be stored in an airtight container in the refrigerator for up to three days. Best not to mix dressing with salad until ready to serve. Can be frozen for up to a month but may affect veggie freshness upon thawing.