Quick Greek Chickpea Salad with Feta

I started eating salads more often not long ago. I usually prefer eating them in the summer, they’re always so refreshing. In addition, the fresh vegetables have a great texture. However, the fact that you can have a meal ready in 10 minutes has its perks. This Greek Chickpea Salad with Feta is one easy and healthy salad that I can’t get enough of.

Ingredients Used in Greek Chickpea Salad

With the right balance between dressing, vegetables and seasoning you can never go wrong with this healthy salad.

• Baby spinach, cucumbers, tomatoes, chickpeas and red onion: These are the main vegetables used in this greek chickpea salad. I used English cucumbers because I like their thinner skin. You can also add some Kalamata olives, I just don’t like them.
• Fresh Parsley: Parsley is such a versatile fresh herb. It’s the best to finish up all kinds of meals. From chicken soups to curries and salads. Dill would be a great substitute.
• Feta cheese: Always a great topping for a salad is some cubed or crumbled cheese. Feta has such an interesting flavour – it’s salty, tangy and kind of lemony.
• Extra Virgin Olive Oil: It has such an incredible taste, I like to use it in everything. Not only is it great to cook with, but it’s great in salads or on a nice piece of bread.
• Lemon Juice: To add some acidity and brighten up the veggies.
• Oregano: Fresh or dried, this brings amazing flavour. You could also add some basil or thyme if you please.

If you want to make this greek chickpea salad creamier, instead of olive oil you can use 2 tbsp of greek yogurt. Another amazing addition would be some chopped walnuts or sunflower seeds for extra crunch.

I recommend adding the dressing and the crumbled feta cheese right before serving. Otherwise it will become soggy. So, if you want to have some leftovers, refrigerate both the salad and dressing separately.

5 from 3 votes

Quick Greek Chickpea Salad with Feta

This greek chickpea salad is packed with healthy vegetables, an olive oil dressing and crumbly feta. You'll have this salad ready in just 10 minutes.

Servings 4

Prep Time 10 mins

Total Time 10 mins

Ingredients

• 80 g baby spinach
• 2 English cucumbers diced
• 200 g cherry tomatoes halved
• 300 g cooked chickpeas drained, rinsed
• 1 red onion thinly sliced
• 3 tbsp fresh parsley roughly chopped
• 150 g feta cheese

For the Dressing

• 80 ml olive oil extra virgin
• 2 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper freshly ground

Instructions

• Make the dressing: In a small bowl add lemon juice, salt and freshly ground black pepper. Mix until dissolved. Then, slowly drizzle olive oil, whisking until it has formed an emulsion. Check if it's properly seasoned.
• In a large salad bowl add baby spinach, tomatoes, cucumbers, chickpeas and red onion.
• Toss the salad with the dressing, then crumble feta and toss gently.

Course: Salad

Cuisine: Mediterranean

Keyword: baby spinach, cheese, chickpea, cucumber, healthy, lemon, onion, quick meals, salad, tomatoes, vegetables