Create this beloved Greek chickpea salad right at home! It’s loaded with delicious fresh vegetables and zesty honey lemon dressing.

Overhead greek chickpea salad in white bowl on gray background this recipe

Greek food is one of those things that I can eat every single day. I love the freshness of the ingredients and incredible flavor.

Some of my favorites are Greek Salad with Avocado, Chicken Gyros, and Greek Salad Dressing. But a Greek salad just has to be my all-time favorite.

Balance of fresh vegetables combined with salty olives, feta, and zesty dressing. This Greek chickpea salad with arugula is another variation of a Greek salad but with a little more crunch and texture.

What is Greek Chickpea Salad?

  • It’s made with fresh veggies such as cucumbers, peppers, tomatoes, arugula, chickpeas, olives, feta, and incredibly flavorful honey lemon dressing. The best way to prepare this salad is the same day that you’re planning on serving it.
  • Once you toss the salad with the dressing the vegetables will quickly begin to break down and release their juices. But don’t let the juices go to waste. Warm up some naan bread to dip into those juices. I promise you it is insanely delicious!
Close up side view greek salad

What are Chickpeas?

Also known as garbanzo beans. They are in the legume family. High in protein and is mostly used in Indian and Middle Eastern cuisine.

Chickpeas are the main ingredient in hummus and so many other dishes. You can find canned and dry chickpeas. I personally love canned chickpeas because all you have to do is open the can and enjoy.

Ingredients

  • Chickpeas – canned
  • Sweet mini peppers
  • Red onion
  • Cherry tomatoes
  • Olives – kalamata 
  • Cucumber
  • Feta
  • Fresh parsley
  • Arugula
  • Dressing – olive oil, lemon juice, red wine vinegar, garlic, honey, oregano 

What is Arugula?

Arugula is also known as rocket is a dark green leafy vegetable. It has a slight peppery taste and makes one delicious salad whether alone or mixed in with other greens.

Most grocery stores sell arugula in the same produce section as lettuce. You can substitute baby spinach for arugula in this salad.

Ingredients for greek chickpea salad with arugula

How to Make Greek Chickpea Salad

  • First, prepare the Greek salad dressing by whisking together the olive oil, lemon juice, red wine vinegar, garlic, honey, and oregano.
Greek salad dressing in white bowl
  • Next, prepare the salad. In a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the prepared dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula. 
Chickpea salad in white bowl with arugula

Recipe Tips

  • Feta in brine is always better. The taste does not compare to crumbled feta. It’s smooth, creamy, and perfectly tangy.  I always try to buy a block in brine when I can.
  • Greek salad dressing can be prepared a few days in advance. Just keep refrigerated until ready to serve.
  • This salad is best when served on the same day. You can easily prepare it last minute. It’s very adaptable. Feel free to use more or less of any of the ingredients.
Close up greek chickpea salad in white bowl

Way to Serve

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Overhead greek chickpea salad in white bowl on gray background

Greek Chickpea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Katya
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Greek
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Description

Create this beloved Greek chickpea salad with honey lemon dressing right at home! It’s loaded with delicious fresh vegetables and is easy enough to make last minute.

Ingredients

Units Scale
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 5–6 sweet mini peppers, stem and seeds removed, chopped
  • 1 English cucumber, chopped
  • 1 pint cherry tomatoes, halved
  • 3/4 cup red onion, chopped
  • 1/4 cup kalamata olives, sliced
  • 1/2 cup crumbled feta cheese
  • 2 Tbsp. fresh chopped Italian parsley
  • Few handfuls arugula
  • Kosher salt and fresh black pepper

Dressing

  • 2 Tbsp. olive oil
  • 2–3 Tbsp. fresh lemon juice
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. honey
  • 1 garlic clove, minced
  • 1 tsp. dried oregano

Instructions

  1. Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.
  2. Prepare the salad: in a large salad bowl, combine all of the salad ingredients, except for the arugula. Add the dressing, season with salt and pepper, to taste, and toss to combine. Right before serving, toss in the arugula. Taste the salad..does it need more acidity, salt, olive oil, or maybe an extra sprinkle of feta?

Notes

  1. This salad is pretty adaptable.  Feel free to use more or less of anything listed above. You can also make handful of substitutions. Here are some of my favorites: bell pepper for mini sweet peppers; black olives for kalamata olives; fresh dill or oregano for parsley; fresh spinach for arugula.
  2. Salad is best served same day.

Nutrition

  • Serving Size:
  • Calories: 199
  • Sugar: 10 g
  • Sodium: 371.5 mg
  • Fat: 9.7 g
  • Carbohydrates: 23.6 g
  • Protein: 6.9 g
  • Cholesterol: 11.1 mg

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