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Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!
Yield: 4 servings
4.96 from 44 votes

Greek Chickpea Salad

Prep Time: 5 mins
Total Time: 5 mins
Course: Dinner, Lunch, Salad
Cuisine: American
Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

Ingredients

  • 15 ounce can chickpeas (rinsed and drained (Goya))
  • 2 cups diced Persian cucumber
  • 1 green bell pepper (sliced)
  • 1 1/3 cups grape tomatoes (halved)
  • 20 kalamata or gaeta olives
  • 1/4 cup red onion (sliced lengthwise)
  • 4 ounces fresh feta (sliced thick)
  • Dressing:
  • juice of 2 fresh lemons
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh oregano leaves (minced)
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper (to taste)

Instructions

  • In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
  • In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
  • Serve about 1 1/2 tablespoons dressing with each salad.

Nutrition

Serving: 1container, Calories: 292kcal, Carbohydrates: 28.5g, Protein: 11g, Fat: 16g, Saturated Fat: 5.5g, Cholesterol: 25mg, Sodium: 713.5mg, Fiber: 6.5g, Sugar: 4g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 8