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 crowd-pleaser for a BBQ or potluck, so let’s do it up!
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What’s in a Greek salad?
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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 a 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 chopped Greek 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 tomatoes, and cucumber.
- 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. 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 my Honey 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.
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
- Avocado & Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette
- 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.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published March 17th, 2015, republished April 2nd, 2019, and republished May 18th, 2022.
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