Greek Chickpea Salad



I first made this for a church extracurricular activity.*  I didn’t add the avocado because the salad was going to sit in a cooler for a few hours. Happily, it was a hit even without it. I added avocado to the leftovers at home, and yum, it was even better.

This great vegetarian recipe was adapted from  where blogger Jenn focuses on vegetables. I found the seasonings a bit too timid, so I increased most of them and used fresh parsley. Fresh oregano and dill also would be nice. I also increased the dressing a bit. I’ve incorporated my changes.


Greek Chickpea Salad


2 cans of chickpeas, rinsed and drained

2 bell peppers, seeded and chopped (I used orange and yellow)

1 cup halved grape tomatoes or 1 cup chopped tomato

1 cup chopped cucumber

1/2 cup crumbled feta cheese, more if desired

1 avocado

Easy Mediterranean dressing:

3 1/2 tbsp. red wine vinegar

4 tbsp. quality extra-virgin olive oil

1 1/2 tbsp. lemon juice (squeezed from 1 large or 2 small lemons)

1 large clove garlic, minced

3 tbsp. chopped fresh parsley

1 tsp. dried crushed oregano

1/2 tsp. salt, extra to taste if desired

1/2 tsp. dried dill

1/4 tsp. black pepper


Drain and rinse chickpeas and add to a bowl with the peppers, tomato and cucumber. Stir in feta.

Combine all dressing ingredients in a separate container and either shake or whisk to incorporate. Pour over salad and toss to combine.

Cover and refrigerate for a few hours to allow flavors to meld.

Peel and chop avocado just before serving, and add to the salad. You can toss it first in a little lemon juice with a drizzle of olive oil to prevent it from browning.

This salad keeps well (except for the avocado).


*We made a little movie the other weekend for a local film festival. It was a great experience, and I got to  feed the cast and crew.

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2 thoughts on “Greek Chickpea Salad”

  1. Kim Foster - August 2, 2017 9:22 am

    This looks really good. You can never go wrong (generally) by kicking up the seasonings – no need to be timid!

  2. Kathy - August 4, 2017 8:18 am

    This sounds like a great salad and wow, it is tailor made for those of us who are trying to cut down on highly processed carbs!


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