Greek Chickpea Salad

About This Recipe

Greek chickpea salad made with chickpeas, tomatoes, cucumber, olives, and feta, and then tossed with fresh herbs and a quick greek dressing for a light, flavorful, and healthy chickpea salad recipe. Perfect for BBQs, potlucks, and an easy lunch or dinner side dish.

Ingredients

• 2 15-ounce cans chickpeas, rinsed and drained ((about 3 1/2 cups))
• 1 heaping cup cherry tomatoes, quartered ((175 grams))
• 1 heaping cup diced cucumber ((130 grams))
• 1/2 cup diced red onion ((60 grams))
• 1/2 cup Kalamata olives, halved or quartered ((70 grams))
• 1 14-ounce can quartered artichoke hearts, halved
• 1/2 heaping cup crumbled feta ((2 1/2 ounces))
• 1/4 packed cup fresh dill, roughly chopped
• 1/4 packed cup fresh parsley, roughly chopped
• 1/4 packed cup fresh mint, roughly chopped
• salt and pepper, to taste
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• salt and pepper, to taste

Instructions

1. Make the dressing. Add red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine.
2. Make the salad. Add chickpeas, tomatoes, cucumber, onions, olives, artichokes, feta, and herbs to a large bowl. Pour over the dressing and toss to combine.
3. Enjoy! Season with salt and pepper if needed and enjoy!