Chickpea Greek Salad with Feta and Red Onion
This chickpea Greek salad combines protein-rich chickpeas, feta, red onion, cucumber, and olives in a simple olive oil dressing. It’s wholesome, vibrant, and satisfying—perfect for packed lunches, quick weekday meals, or healthy vegetarian suppers bursting with Mediterranean flavour.
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.
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.
Nutrition
Calories: 260kcalCarbohydrates: 17gProtein: 10gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 480mgPotassium: 360mgFiber: 5gSugar: 4gVitamin A: 950IUCalcium: 190mgIron: 1.4mg
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