Lunch / Mediterranean-inspired

Greek-Style Chickpea Salad

A no-cook chickpea salad with cucumber, tomatoes, olives, feta, and lemon.

15 min prep 0 min cook 4 servings Easy
Chickpea salad with feta and vegetables

Ingredients

Metric

  • 2 cans chickpeas, drained
  • 1 cucumber, chopped
  • 300 g tomatoes
  • 100 g feta
  • 50 g olives
  • 1 lemon
  • 2 tbsp olive oil
  • 1 tsp oregano

US

  • 2 cans chickpeas, drained
  • 1 cucumber, chopped
  • 10.5 oz tomatoes
  • 3.5 oz feta
  • 1/3 cup olives
  • 1 lemon
  • 2 tbsp olive oil
  • 1 tsp oregano

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Method

  1. Drain chickpeas well.
  2. Combine chickpeas, cucumber, tomatoes, feta, and olives.
  3. Whisk lemon juice, oil, oregano, salt, and pepper.
  4. Toss dressing through salad.
  5. Rest for 10 minutes.
  6. Taste and serve with bread.

Substitutions

Main ingredients

white beans, cannellini beans, tuna

Cooking fat

olive oil, butter, neutral oil

Fresh finish

lemon, vinegar, fresh herbs

Storage and Reheating

  • Refrigerate for up to 2 days; add feta before serving if making ahead.
  • Cool leftovers promptly and store them covered.
  • Reheat until piping hot before serving.

FAQ

Can I make it vegan?

Skip feta or use a plant-based feta alternative.

Can I make this ahead?

Yes. Prepare the cooked components ahead, then taste and refresh the seasoning before serving.