greek chickpea chopped salad
Prepare to fall in love with this greek chickpea chopped salad, aka the second recipe in my new chickpea salad series. (This Italian version was the first to go live!). What’s great about this one is how versatile it is. You can eat it straight from the container, pile it atop romaine, or stuff it into a pita with hummus. It would also be a great served alongside falafel!
prepping a greek chickpea chopped salad for lunch
My hope is that these salads become a saving grace to you on Sunday nights when you realize you don’t have a lunch plan for the week. They take just a few minutes to prepare, and opening your fridge to these deli containers of chickpeas, veggies, and salty feta cheese is truly the best feeling on busy days. Otherwise, if you’re anything like me, lunch definitely does not look this pretty.
As long as you have a can of chickpeas, some oil and vinegar for the dressing, and some assortment of veggies/cheese/briny things in your fridge, I guarantee you can make a great-tasting salad. Essentially, I’m giving you permission to riff as needed! Use pepperoncini in place of olives, mini sweet peppers in place of bell peppers, etc.
The recipe below serves two, but you can easily double it to make four lunches for the week. And while I’m partial to these deli containers, feel free to use whatever meal prep containers you please.
Let me know what kind of chickpea salad you want to see next 🙂 And if you’re a chickpea fiend like me, be sure to check out all of my chickpea recipes, from flatbreads to grain bowls to blondies (!).
see it in action…
greek chickpea chopped salad
serves 2 as a main, 4 as a side
Ingredients
for the dressing:
- 2 small cloves garlic
- 2 tablespoons red wine vinegar or freshly-squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- kosher salt and freshly-ground black pepper
for the salad:
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1/2 pint cherry tomatoes, halved
- 1 large or 2 small bell peppers, diced
- 2 Persian cucumbers, diced
- 1/4 small red onion, sliced
- 1/3 cup pitted kalamata olives, sliced
- 4 ounces feta cheese, diced
- thinly sliced romaine (optional)
Instructions
- You’ll be dividing everything between two deli containers to create two entree-sized salads:
- To each container, add 1 clove grated garlic (grate it directly into the container), 1 tablespoon vinegar, 1 tablespoon oil, 1 teaspoon Dijon, 1 teaspoon oregano. Season to taste with salt and pepper, then swirl the container to help the ingredients emulsify. You want to build the dressing first so that it can start to flavor the chickpeas and veggies immediately.
- Divide the remaining ingredients between the containers: chickpeas, tomatoes, bell pepper, cucumber, red onion, olives, and feta. Lid the containers and shake until combined (or wait to shake until right before eating). Season to taste with salt and pepper.
- Enjoy straight from the container, or eat with thinly sliced romaine. Will keep in the fridge for ~3 days.
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