Greek Chickpea Salad

4.84 from 6 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Salads

Cuisine: Greek

Servings:

Author: Paige Adams

Ingredients

For tomatoes and chickpeas

2 pints halved cherry tomatoes or grape tomatoes
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1/4 cup olive oil

For salad

1 cup diced cucumbers
1 cup pitted Kalamata olives
1/4 cup thinly sliced red onions
1/2 cup crumbled feta cheese
2 tablespoons chopped parsley

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan lined with parchment paper, toss the tomatoes and chickpeas with 1 tablespoon oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread them out in a single layer with the tomatoes cut side up.
Roast until the tomatoes are wrinkled and have deepened in color and the chickpeas are golden brown and crisp, about 30-35 minutes.
For the vinaigrette, whisk the garlic, mustard, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, vinegar, lemon juice and 1/4 cup oil in a small bowl.
In a large bowl, combine the tomatoes, chickpeas, cucumbers, olives, onions, feta and parsley.
Drizzle the vinaigrette into the salad. Gently toss to combine.

Notes

To make the salad vegan, use dairy-free feta cheese.

The vinaigrette can be made up to 2 days in advance. Store it in the fridge. Let it sit out at room temperature for 15 minutes before stirring and then tossing it in the salad.

You can turn this into a chopped salad by adding chopped romaine.

Store the salad in an airtight container up to 3 days. The roasted chickpeas will lose their crispness, so keep in mind that the salad is best eaten right after you make it. Keep extra vinaigrette in a separate jar.

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