Hearty, Zesty, and Full of Texture
When I want something that feels both wholesome and bright, I turn to this chickpea greek salad with feta and red onion. It’s hearty enough to stand on its own for lunch, yet light enough to sit alongside grilled meats or fish. The chickpeas bring substance, the feta adds creaminess, and the red onion gives just enough bite to balance everything out.
I make this most often on busy weekdays when I want a proper meal but don’t fancy cooking. It’s quick to throw together from store-cupboard staples—no fancy ingredients, just honest flavours that work. If you like this sort of salad, you might also enjoy my lentil greek salad with spinach and feta or a quinoa greek salad with lemon dressing for something a little lighter. If you’d like to explore more variations, you can browse all my greek salads with feta for plenty of ideas to mix things up.
Ingredients (Serves 4)
- 400 g tin of chickpeas, drained and rinsed
- 150 g feta cheese, crumbled
- 1 small red onion, thinly sliced
- 10 cherry tomatoes, halved
- ½ cucumber, diced
- handful of kalamata olives, pitted
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Canned chickpeas work perfectly here—just rinse them well under cold water to remove the brine. If you’re using dried chickpeas, soak and cook them until tender but still firm enough to hold their shape.
Feta brings salt and richness, so go easy on added salt until you’ve tasted everything together. For a softer texture, crumble the feta finely; for more bite, leave it in small cubes.
Equipment Needed
You’ll need a large mixing bowl, a small jar or whisk for the dressing, and a sharp knife for the vegetables. If you’re planning to pack this for lunch, a lidded container with a separate dressing compartment helps keep everything fresh. A sieve is handy for draining the chickpeas properly—too much liquid will water down the dressing.
Instructions
Combine chickpeas, tomatoes, cucumber, onion, and olives in a large bowl. In a separate jar, mix olive oil, vinegar, oregano, salt, and pepper, then shake well until blended. Pour the dressing over the salad and toss gently to coat.
Add the feta last, folding it through carefully so it holds its shape. Taste and adjust seasoning before serving.
Cooking Technique and Recommendations
If you have time, let the salad sit for ten minutes before serving. The chickpeas absorb the dressing beautifully, softening just enough to carry the flavours.
For a richer taste, warm the chickpeas slightly before mixing. The gentle heat helps release the aroma of oregano and mellows the onion’s sharpness.
What to Serve with This Recipe
This salad makes a great side dish for roasted chicken or baked salmon. It’s also lovely alongside a grilled vegetable greek salad for a more colourful spread. If you like grains, try serving it with the couscous greek salad with feta and herbs or mix it with some quinoa to turn it into a filling main. You can always see my full collection of greek salads with feta for pairing ideas.
Wine and Beer Pairings
A crisp sauvignon blanc or a chilled assyrtiko cuts through the saltiness of the feta and the earthiness of the chickpeas. If you prefer red, a light pinot noir also works surprisingly well. For beer, try a pale ale or a pilsner—their clean, dry finish pairs perfectly with the tangy dressing.
Frequently Asked Questions
Can I use canned chickpeas straight from the tin?
Yes, just rinse them thoroughly under cold water to remove the brine.
Can I add other beans?
Absolutely. Butter beans or cannellini beans fit right in and add extra creaminess.
Can I make this salad ahead of time?
Yes, it keeps beautifully. Just add the feta before serving to keep the texture fresh.
Is it gluten-free?
Yes, completely. Just check your vinegar to make sure it’s gluten-free.
Can I make it vegan?
Yes, swap the feta for a vegan alternative or crumble in some marinated tofu.
Tips for Success When Making Chickpea Greek Salad
Always taste the chickpeas before dressing—they can vary in saltiness depending on the brand. Adjust seasoning accordingly. If the onions feel too sharp, soak them in a splash of vinegar and cold water for five minutes to soften the flavour.
Recipe Variation Suggestions
Add chopped roasted peppers or sun-dried tomatoes for depth. A few handfuls of spinach or rocket make it more of a main-course salad. If you like spice, sprinkle in a pinch of smoked paprika or chilli flakes. It gives the dressing a gentle warmth without overpowering the freshness.
Storage and Reheating Chickpea Greek Salad
Store leftovers in the fridge in an airtight container for up to three days. It tastes even better the next day once the flavours settle. Serve cold or at room temperature—never reheat, as the feta doesn’t take well to heat.
Health Benefits and Dietary Alternatives
Chickpeas are packed with fibre and plant-based protein, making this salad filling without being heavy. Olive oil adds heart-healthy fats, and feta contributes calcium and flavour. To make it vegan, simply swap feta for a plant-based cheese. It’s already gluten-free and easily adapted for most diets.
Chickpea Greek Salad with Feta and Red Onion
Ingredients
- 400 g Chickpeas tinned, drained and rinsed
- 150 g feta cheese crumbled
- 1 red onion small , thinly sliced
- 10 cherry tomatoes halved
- ½ cucumber diced
- handful kalamata olives pitted
- 2 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Combine chickpeas, tomatoes, cucumber, onion, and olives in a large bowl. In a separate jar, mix olive oil, vinegar, oregano, salt, and pepper, then shake well until blended. Pour the dressing over the salad and toss gently to coat.
- Add the feta last, folding it through carefully so it holds its shape. Taste and adjust seasoning before serving.