Greek Chickpea Bean Salad

A Greek-style dense bean salad built on chickpeas, cucumber, tomato, red onion, kalamata olives, and feta, tossed in a red wine vinegar and olive oil dressing. It's a make-ahead salad that gets better the longer it sits in the fridge.

Print Recipe

Prep Time 15

Marinating Time 30

Total Time 45

Course Salad

Cuisine Greek

Servings 6

Calories 290 kcal

Ingredients

2 15 oz cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1 English cucumber diced (or 2 Persian cucumbers)
1 pint cherry or grape tomatoes halved
1/2 medium red onion thinly sliced
1 cup kalamata olives pitted and halved
6 oz feta cheese cubed or crumbled, divided
1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic minced
1/2 teaspoon salt plus more to taste
1/4 teaspoon black pepper

Instructions

Drain and rinse the chickpeas well, then pat them dry with a clean towel.
Salt the diced cucumber and let it sit in a colander for 10 minutes, then pat dry.
Halve the tomatoes and thinly slice the red onion; add both to a large bowl along with the cucumber.
Add the chickpeas, kalamata olives, and half the feta to the bowl.
In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to coat everything evenly.
Refrigerate for at least 30 minutes, or up to overnight for the best flavor.
Top with the remaining feta right before serving.

Notes

Keeps in a sealed container in the fridge for 3 to 4 days. For a dairy-free version, skip the feta and add a touch more salt to balance the dressing.

Keyword chickpea salad with feta, dense bean salad, greek bean salad recipe, greek chickpea salad, greek garbanzo bean salad