The other day I found myself at the grocery store without an agenda.
This is a big deal considering my usual careful planning and obsessive compulsive list-making.
The only thing I knew was that I wanted to make a salad. And not just any salad. One that that didn’t involve any lettuce.
It took me a few circles around the produce department and a couple trips up and down the aisles to figure it out.
Chickpeas are something that I always have in my pantry and that I consume nearly every single day.
No surprise, I had chickpeas on the brain, so I picked up 2 cans of garbanzo beans.
The Mediterranean is always a good place for inspiration, but I couldn’t decide on a specific locale.
After that, I headed back to the veggies and grabbed cherry tomatoes, cucumbers and a red onion.
I ended up making a chickpea Greek salad with all the traditional ingredients along with the addition of garbanzo beans.
It made for a very filling spring/summer side or even a vegetarian main.
How To Make A Chickpea Greek Salad
You won’t miss the greens at all. In fact I am now inspired to make more salads that aren’t based on lettuce.
Salads without greens make better leftovers. They won’t get soggy. If you want to kale, spinach or something else, just add it each time you make the salad.
This chickpea Greek salad is very simple. Just take a big bowl and whisk together lemon vinaigrette.
Then stir in the chickpeas, tomatoes, kalamata olives, red onions, feta and parsley.
Of course this chickpea Greek salad is best during the height of tomato season. Sometimes I just don’t have the patience to wait.
When tomatoes aren’t quite at their prime, I like to roast them. It brings out their flavor. I included the variation in the recipe notes.
Since roasted tomatoes shrivel up and get smaller when you roast them. I recommend using more cherry tomatoes than you would if you were using fresh ones.Print
Chickpea Greek Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 4–6 1x
Juice of 1 lemon
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Two 15-ounce cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 medium cucumber, cut into 1/2-inch chunks
1 cup pitted Kalamata olives
1/4 cup crumbled feta
2 tablespoons chopped parsley
In a large bowl, whisk together the lemon juice, olive oil, salt and pepper. Add the chickpeas, tomatoes, onions, cucumbers, olives, feta and parsley. Toss to combine.
If you are using roasted tomatoes, increase the quantity to 1-1/2 cups halved roasted cherry tomatoes.