Create this beloved Greek chickpea salad right at home! It’s loaded with delicious fresh vegetables and zesty honey lemon dressing.
Greek food is one of those things that I can eat every single day. I love the freshness of the ingredients and incredible flavor.
I love the 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.
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 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!
Ingredients for Greek Chickpea Salad
- Chickpeas – canned
- Sweet mini peppers
- Red onion
- Cherry tomatoes
- Olives – kalamata
- Fresh parsley
- Dressing – olive oil, lemon juice, red wine vinegar, garlic, honey, oregano
What are Chickpeas?
Also known as garbanzo beans. Thy are in the legume family. High in protein and 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.
What is Arugula?
Arugula also known as rocket is a dark green leafy vegetable. It has 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.
How to Make Chickpea Salad
- First, prepare the Greek salad dressing by whisking together the olive oil, lemon juice, red wine vinegar, garlic, honey, and oregano.
- 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.
Tips for Making Chickpea Salad with Arugula
- 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 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.
Serve this Greek Chickpea Salad With:
- Roasted Lemon Rosemary Chicken
- Healthy Chicken Meatballs
- Open-Faced Salmon Burgers
- Vodka Sauce tossed with hot buttery noodles
- Yogurt Marinated Chicken Kebabs
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.
- 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
- 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
- Prepare the dressing: in a small bowl, whisk together the dressing ingredients. Set aside.
- 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?
- 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.
- Salad is best served same day.
Keywords: zesty, authentic, easy, chopped