The Easiest Chopped Greek Chickpea Salad | Ambitious Kitchen (2024)

A few years back when I was on a huge Greek and Mediterranean food kick I decided to whip up this super simple healthy chickpea salad for spring. It’s full of fresh veggies, tomatoes, spices, feta, olives, and protein-packed chickpeas!

The best part about this chopped Greek salad recipe is that there’s no cooking required; all you’ll do is chop the veggies and toss them with the light lemon dressing. You can marinate it in the fridge for an hour or so, but it isn’t necessary.

Normally I like to eat this salad for lunch over mixed greens or spinach but you can also enjoy it as is. It’s full of plant-based protein from chickpeas, a great option to pack for lunch, or even as an easy side dish for a BBQ or potluck, so let’s do it up!

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What’s in a Greek salad?

I’ve loved Greek salads for as long as I can remember because they’re so fresh, flavorful, and super satisfying. Traditional Greek salads are filled with beautiful veggies like red onion, tomatoes, cucumber, and bell pepper, along with kalamata olives, and blocks of feta cheese. They’re dressed simply with good quality olive oil, oregano, salt, and vinegar like red wine vinegar. Unlike many other salad recipes, Greek salads don’t have any leafy greens in them.

It’s common to keep the feta and the veggies in larger chunks, but in my take on a Greek salad I’m chopping everything up a little more finely (aka a Greek chopped salad!)

Ingredients in the best chopped Greek salad

This delicious Greek chickpea salad is packed with a rainbow of veggies and light, fresh flavor from a lovely lemon dressing. Here’s everything you’ll need to make it:

Veggies: we’re packing this baby full of fresh vegetables like red, yellow & green bell pepper, red onion, grape or cherry tomatoes, and cucumber. I love the crunchy texture that all of the veggies create.
Chickpeas: gotta have that wonderful, plant-based protein from chickpeas!
Mix-ins: like a true Greek salad we’re mixing in kalamata olives and some crumbled feta cheese. YUM. Feel free to add a diced avocado, too, for additional healthy fats!
For the dressing: you’ll need some olive oil, fresh lemon juice, garlic, oregano, salt & pepper to make a light Greek salad dressing. So easy and SO fresh.

More delicious protein options

This chopped Greek salad is super easy to customize with your favorite proteins! Here’s what I can recommend:

For additional plant-based protein, try adding in a cup of cooked quinoa.
Cooked, cubed chicken would also be delicious (if you’re not vegan/vegetarian). I recommend my Baked or Grilled Honey Mustard Chicken!
Baked or grilled salmon would also be delicious. Try myHoney Lemon Garlic Salmon.
Grilled shrimp would be another great option.

Making this Greek chickpea salad for a party?

I recommend doubling everything to feed all of the guests! You can even make the salad 1-2 days ahead of time as the veggies will marinate beautifully in the dressing.

Storing tips

Store any leftover salad in the fridge for up to 3-5 days. After a few days, the cucumbers will break down a bit, so I recommend enjoying it within 3 days of making the salad.

More salad recipes you’ll love

Vegan Curried Broccoli Chickpea Salad
Roasted Carrot Cauliflower Quinoa Salad with Sunshine Dressing
California Roasted Sweet Potato Kale Salad
Spicy Cashew Chickpea Broccoli Salad with Ginger Peanut Dressing

Get all of our salad recipes here!

I hope you love this chopped Greek chickpea salad! If you make it, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen.

The Easiest Chopped Greek Chickpea Salad | Ambitious Kitchen (5)

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Ingredients

For the salad:
1 (15 ounce) can of chickpeas, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
¼ cup diced red onion
15 grape tomatoes, halved (about 1 cup halved grape tomatoes)
⅓ 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
For the dressing:
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 cloves garlic, minced
1 teaspoon dried oregano
freshly ground salt and pepper, to taste

Instructions

Place all salad ingredients into a large bowl and toss to combine.
In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.

Recipe Notes

If you're making this salad for a crowd, I recommend doubling everything to feed all of the guests! You can even make the salad 1-2 days ahead of time as the veggies will marinate beautifully in the dressing.

See the full post for easy ways to customize this salad!

Nutrition

Serving: 1servingCalories: 279calCarbohydrates: 33.5gProtein: 12.5gFat: 12.3gFiber: 4gSugar: 12.4g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Eat Love Eats

This post was originally published March 17th, 2015, republished April 2nd, 2019, republished May 18th, 2022, and republished on April 4th, 2024.