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4.94 from 16 votes

Greek Chickpea Salad

Ready in 10 minutes, this Greek chickpea salad is the perfect lunch or dinner for weekdays. You only need a few ingredients to make this hearty and healthy salad.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 161kcal


  • 1 can chickpea 15 oz, drained
  • 2 Persian cucumber or ½ English cucumber
  • 1 small red onion or ½ large one
  • ½ cup green olives pitted
  • 4 oz feta cheese crumbled


  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon salt


  • Cut the cucumbers into small pieces and place them in a large bowl. 
  • Dice the red onion and mix it with the cucumber. 
  • Add the chickpeas, olives and feta cheese to the cucumbers and onion. Stir and combine.
  • Make the dressing by mixing the olive oil, lemon juice, paprika, thyme, garlic and salt in a small bowl or a mason jar.
  • Pour the dressing over the salad and mix to combine. Serve immediately or chill in the fridge before serving.



  • You can make this salad a day in advance without the feta and reserve the dressing in a jar. Once you're ready to serve, toss the salad with feta and the dressing and serve immediately. 
  • Store the leftovers in an airtight container and refrigerate for up to 5 days. 
  • To cook the chickpeas from scratch, soak them in water for 8 hours up to overnight. Drain the water and transfer the chickpeas to a pot. Cover with water and add 1 teaspoon salt. Bring to simmer and cover. Cook for 45 minutes or until they're soft and edible. 
  • You can add other ingredients such as grilled chicken, red bell pepper or broccoli to the salad for more flavor. 


Calories: 161kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 582mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 1mg