Greek Chickpea Salad
This bright, protein-packed salad is loaded with zesty marinated chickpeas, creamy white beans, crisp cucumbers, juicy cherry tomatoes, red peppers, red onion, briny Kalamata olives, and feta cheese. The secret method of partially smashing the beans directly in the dressing creates a thick, luxurious texture that coats every bite!
Servings: 8 servings
Calories: 373kcal
Ingredients
- 1 batch Greek Salad Dressing OR use your favorite store-bought dressing
- 1 (15-oz) can chickpeas rinsed and drained
- 1 (15-oz) can white beans rinsed and drained
- 1 cucumber seeded and finely diced
- 1 pint cherry tomatoes chopped
- 1 red bell pepper finely diced
- ½ red onion finely diced
- 1 large handful flat-leaf parsley finely chopped
- ½ cup Kalamata olives finely chopped
- ½ (8-oz) container crumbled Feta cheese
Instructions
- Dressing: I usually make the dressing straight in my large salad bowl! It’s one less dish to wash.1 batch Greek Salad Dressing
- Chickpeas: Place the drained chickpeas on a rimmed cutting board and use a fork to smash about half of them - don’t fully mash them, just smash about half of the chickpeas.1 (15-oz) can chickpeas
- Marinate chickpeas and beans: Add the smashed chickpeas and the drained white beans to the bowl with the dressing. Stir until all the beans are covered - if you want to smash a few of the beans as well, go ahead. I don’t always do it, the more of the beans and chickpeas you smash, the creamier and thicker the salad/dressing will be.Let this marinate while prepping all of the other ingredients.1 (15-oz) can white beans
- Combine salad and serve: Add all of the remaining salad ingredients and toss well. Taste and adjust olive oil, lemon juice, salt and pepper according to what you enjoy. Chill in the fridge for up to a day, or serve immediately.1 cucumber, 1 pint cherry tomatoes, 1 red bell pepper, ½ red onion, 1 large handful flat-leaf parsley, ½ cup Kalamata olives, ½ (8-oz) container crumbled Feta cheese
Notes
- Texture control: Smashing the beans releases starches that thicken the dressing. Don't fully mash them; just press down firmly with a fork until they split open.
- Servings: Serves around 6 as a main lunch dish, or 8 as a side dish.
- Storage: Stores well in the fridge for up to one day. For best texture, eat within 24 hours as the cucumbers and tomatoes will soften in the dressing.
- Make-ahead tip: If preparing a day in advance, smash half of the white beans in addition to the chickpeas. This extra creaminess helps to keep the salad from turning very watery overnight.
Nutrition
Serving: 1 serving | Calories: 373kcal | Carbohydrates: 34g | Protein: 13g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 309mg | Potassium: 692mg | Fiber: 9g | Sugar: 6g | Vitamin A: 932IU | Vitamin C: 36mg | Calcium: 163mg | Iron: 4mg