SO flavourful and satisfying, this quick + easy chickpea salad is tossed with a tangy balsamic dressing, tender herbs and all your favourite Greek salad veggies. Perfect for lunches, picnics or potlucks!
I’ve always been a big eater…but I didn’t really get serious about cooking until my 30s (having kids will do that to you). Actually, I think I spent the bulk of my 20s alternating between eating Annie’s mac and cheese, veggie burgers and a roughly chopped Greek salad. Which probably means I was protein deficient for most of the decade, ha.
Now that I’ve matured (maybe…jury’s still out), my stomach and my dietitian brain agree that a meal needs to be just as filling as it is flavourful, even if I don’t wanna cook all that much. Which is where this Greek-ish take on a classic chickpea salad comes in.
It’s from my cookbook Plant Magic, and it’s a wee bit different than some of the other recipes out there, which are more of a Greek salad with a can of chickpeas thrown in. This is a chickpea salad first and foremost: we’re talking 3 cans of chickpeas…and then we throw in the Greek salad veggies!
All those chickpeas means it will work well as a light meal all on its own…and it keeps well so you can use it as meal prep. If you want a boost of protein, this would be delicious with my tofu skewers (and maybe the cashew tzatziki from the book!) Or, if you need a dish to take to a party…this one is great because it’s naturally gluten free + dairy free so more folks can enjoy it. So let’s get chopping!
How to make this ridiculously quick + easy Greek chickpea salad
All you need is 20 minutes and a salad bowl, and you’ve got a vegan chickpea salad that is all of the things: fresh + crunchy, tangy and salty and so dang good you might want to slurp up the extra dressing.
You can totally use canned chickpeas here – no need to be a hero – but if you’ve got home-cooked chickpeas on hand, those are great too.
Want to change up the herbs? Go for it! A little mint could be nice here too.
Nutrition Note: I’ve listed this one as making 6 side dish servings in the recipe card – each serving will have about 10g protein and 9g fibre – but like I said, I love to eat this one for lunch or dinner too and it should feed 4 as a light meal.
More yummy + healthy bean salad recipes:
- 15 Minute Crunchy Chickpea Cucumber Salad
- Nourishing Kale and Quinoa Salad with Edamame
- 20 Minute Cold Lentil Salad with Herbs
- 15 Minute Herby Bean Salad with Balsamic Dressing
- Vegan Lentil Taco Salad with Creamy Dressing
Greek-ish Chickpea Salad with Creamy Balsamic Dressing
Ingredients
- 3 x 14 ounce cans chickpeas drained + rinsed, or 4 ½ cups cooked chickpeas
- 1 cup diced cucumber English or Persian work
- 1 cup cherry tomatoes halved
- 1 medium bell pepper diced
- 1 packed cup curly parsley finely chopped
- ¼ packed cup fresh dill chopped, or switch up the herbs as you like
- ½ medium shallot finely chopped
- ⅓ cup kalamata olives halved
- 1 batch Creamy Balsamic Dressing
Optional…but delicious
- ½ cup feta-style cheese I like Violife or Millsie
Instructions
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If you haven’t already, shake up the balsamic dressing in a jam jar and set aside.
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In a large salad bowl, combine the chickpeas, cucumber, tomatoes, peppers, parsley, dill, shallot, and olives with half the dressing and toss well.
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Serve the salad with extra dressing on the side.
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