Chickpea Salad (Recipe)

April 22, 2026

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Chickpea Salad (Recipe)

Ingredients

For salad

2 (15 ounces each) cans chickpeas, rinsed and drained

1 English cucumber, diced

8 ounces grape or cherry tomatoes*, halved

1 bell pepper, any color, chopped

½ small red onion, thinly sliced, about ½ cup
½ cup pitted Kalamata olives, halved

⅔ cup crumbled feta cheese

¼ cup chopped fresh parsley

2 tablespoons chopped fresh dill

For Dressing

3 tablespoons extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon honey

½ teaspoon dried oregano

½ teaspoon Kosher salt or fine sea salt, or to taste

¼ teaspoon black pepper

Instructions

Place the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley and dill in a large bowl.

To make the dressing, in a small bowl, whisk together the olive oil, red wine vinegar, honey, oregano, salt and pepper.

Pour the dressing over the salad and toss gently to mix.

Taste the salad and add more salt and/or pepper if needed. Salad is best served after it chills in the refrigerator for an hour or two to let the flavors meld together

Enjoy!!!

Servings : 8
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 288kcal

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