Classic Chickpea Greek Salad Bowl — Feta, Olives, and Lemon-Oregano Dressing
This refreshing Classic Chickpea Greek Salad Bowl is packed with vibrant vegetables, salty feta, and briny olives, all tossed in a zesty lemon-oregano dressing. It's a perfect light meal or side dish.
Equipment
- small bowl or jar
- whisk
- large mixing bowl
Ingredients
For the Salad
- 1 can chickpeas 15-ounce, rinsed and drained
- 1 English cucumber diced
- 1 red bell pepper diced
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ½ cup Kalamata olives pitted and halved
- 4 ounces feta cheese crumbled or diced into small cubes
- ¼ cup fresh parsley chopped
For the Lemon Oregano Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice from about 1 large lemon
- 1 tablespoon dried oregano
- 1 clove garlic minced or ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Prepare the Dressing
- Whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper in a small bowl or jar and set aside.
Chop Vegetables
- Dice the cucumber and bell pepper; halve the cherry tomatoes, thinly slice the red onion, and pit and halve the Kalamata olives; chop the fresh parsley.
Combine Ingredients
- In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, and crumbled feta cheese.
Dress the Salad
- Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
Garnish and Serve
- Sprinkle with fresh chopped parsley just before serving, then taste and adjust seasoning if needed.
Notes
For a heartier meal, add grilled chicken or falafel. This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.