This Greek Chickpea Salad is ready in 10 minutes for the perfect easy lunch or light dinner! It’s packed with crunchy vegetables, chickpeas, and a zesty lemon dressing. This is the perfect filling and healthy salad to add to your meal prep rotation. You can either mix the feta into the salad or add it just before serving as a topping. Make it with me!

Chickpea Salad

I’ve been on a bit of a chickpea kick lately! On my Instagram, I made a tostada using chickpeas and it’s my new favorite way to make tostadas.

I just love how inexpensive they are and how delicious this dish turns out!

This salad is full of plant-based protein, a great option to pack for lunch, or even as an easy crowd-pleaser for a BBQ or potluck, so let’s do it up!

What You’ll Need to Make Greek Chickpea Salad

• 2 16 ounce cans of chickpeas
• 1 cup grape tomatoes
• ¼ cup diced red onion
• 1 diced green onion
• ½ cup fresh parsley
• 1 bell pepper
• 1 english cucumber
• 2-3 fresh mint leaves
• Fresh lemon juice
• Olive oil or your favorite Italian Dressing

How to Make Chickpea Salad

1. Rinse and drain chickpeas and set in a large bowl. 
2. Dice up the red onion, green onion, parsley, bell pepper, cucumber, and mint. Add to the bowl with the grape tomatoes. 
3. Drizzle with lemon juice and olive oil or dressing. 
4. Store in the fridge for up to one week. 

If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram or Pinterest!  I love to see what you’ve been cooking. It always makes my day!

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