Why you'll love it

I can't resist a salad that's super simple yet has endless layers of flavor. Greek salad is delicious on its own, but adding in chickpeas makes it a protein-packed filling meal! This is also a convenient make ahead salad. It's great for summer gatherings, meal prep, or work lunches. Nothing in here will wilt, and the flavors will meld together even more over time.

Maybe my favorite aspect of Greek salad in general is how good it tastes given how ridiculously basic the dressing is. It's really just the most effortless of vinaigrettes that's made with only a handful of ingredients. The crisp and crunchy fresh veggies and herbs really shine in this 20-minute Mediterranean salad.

What you'll need

For the salad

Chickpeas - aka garbanzo beans, they're a convenient and inexpensive source of protein for this salad

Cucumbers - we're using mini cucumbers (also known as Persian). I like them because they're a little less watery than English cucumbers.

Onion - red onion is the ideal variety for eating raw in salads since it's less sharp than others

Oregano and parsley - our fresh herbs to make this salad shine

Red bell peppers and tomatoes - key components to any Greek salad. Get what looks freshest at the grocery store or farmers' market.

Olives - the traditional choice for Greek salad is Kalamata olives for that delicious briny quality

Feta - I prefer the cubed kind marinated in herbs and oil for that signature salty, savory taste

For the dressing

Olive oil - for the base of the dressing

Lemon juice - always use freshly squeezed and never from concentrate

Garlic - if you're a garlic lover, use even more! I like to mince it with this garlic press. You don't even need to peel the cloves.

Salt & pepper - be generous to bring out the flavors

How to make Mediterranean chickpea salad

This is an overview, and full ingredients & instructions are in the recipe card below.

Open the can of chickpeas and drain and rinse them. Add them to a large bowl.

Wash, chop, and prep the vegetables and herbs, adding them to the bowl as you go along with the feta and olives.

Add the vinaigrette ingredients right into the salad bowl, and toss.

Substitutions and variations

As with any salad, you can adjust to your preferences if you're not a fan of something, but this is a pretty standard set of ingredients for Greek salad.

I like feta that's packed in oil and herbs, but if you're unable to find that, any feta will do just fine.

Fresh tomatoes are best for their bright flavor, but if they're out of season, try using sun-dried tomatoes instead.

Try your best to find Kalamata olives, but black olives will do in a pinch.

What to serve with this salad

It's a fantastic light lunch for a hot day without having to turn on the stove. I like to pair it with a slice of fresh baguette or other crusty bread.

You can also try it with other Greek favorites like Saganaki (Greek Fried Cheese) and some classic dips like Creamy Tzatziki and Greek Roasted Eggplant Dip (Melitzanosalata) and triangles of pita bread.

It makes a great side dish for just about any summer grilling main like my Easy Ground Turkey Burgers Recipe.

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