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Chickpea Greek Salad

Chickpea Greek Salad

  • Author: Paige Adams
  • Prep Time: 25 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 50-55 minutes
  • Yield: Serves 4


This easy chickpea Greek salad is a twist on the classic with roasted tomatoes and crispy chickpeas plus the usual cucumbers, olives, onions and feta.


  • For salad
  • 2 cups halved grape tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 115 ounce can chickpeas, drained and rinsed
  • 1 cup diced cucumbers
  • 1 cup halved pitted Kalamata olives
  • 1/4 cup thinly sliced red onions
  • 4 ounces crumbled feta
  • 1 tablespoon chopped parsley
  • For vinaigrette
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil


  1. Preheat the oven to 400 degrees F.

  2. Toss the tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Spread the tomatoes on a sheet pan arranging them cut side up.

  3. Toss the chickpeas with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Spread chickpeas across another sheet pan.

  4. Roast the tomatoes and chickpeas for 30-35 minutes. The tomatoes should be wrinkled and slightly juicy in the center. The chickpeas should be golden and crisp. Let them cool for 20 minutes.

  5. In a large bowl, combine the tomatoes, chickpeas, cucumbers, olives, onions, feta and parsley.

  6. For the vinaigrette, whisk together the lemon juice, vinegar, garlic, mustard, oregano, salt and pepper in a small bowl. Then whisk in the olive oil until the dressing is fully combined.

  7. Drizzle the vinaigrette into the salad, gently tossing to combine.