A vibrant, no-cook Mediterranean salad featuring chickpeas, colorful bell peppers, red onion, cucumber, olives, and feta tossed in a light lemon-olive oil dressing; ready in just 15–20 minutes.
Why You’ll Love This Recipe
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Bright, fresh flavors with Mediterranean flair
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Super quick to prepare—perfect for lunches or easy gatherings
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Packed with plant-based protein and satisfying textures
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Flexible and easy to customize
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 (15 oz) can chickpeas, rinsed and drained
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Red, yellow, and green bell peppers, chopped
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Red onion, diced
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Grape or cherry tomatoes, halved
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Cucumber, sliced and quartered
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Kalamata olives, pitted and chopped
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Feta cheese, crumbled or cubed
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Olive oil, fresh lemon juice, garlic, oregano, salt, and pepper for the dressing
Directions
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Combine chickpeas, all the chopped vegetables, olives, and feta in a large bowl.
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Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
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Pour the dressing over the salad and toss until everything is well coated.
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Serve immediately or let the salad sit briefly—though marinating is optional.
Servings And Timing
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Servings: Makes about 4 servings
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Prep Time: Approximately 15 minutes (no cooking required)
Variations
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Add quinoa or cubed chicken for extra protein
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Substitute baked salmon or grilled shrimp to change up the protein
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Enhance creaminess with diced avocado
Storage/Reheating
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Store leftovers in the refrigerator for 3–5 days. The cucumbers may soften over time, so it’s best enjoyed within 3 days.
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No reheating needed—serve chilled or at room temperature.
FAQs
1. What kind of chickpeas should I use?
Use canned chickpeas—just rinse and drain them well for best texture.
2. Can I make this ahead of time?
Yes! Make it up to a day ahead. The flavors meld beautifully when chilled.
3. Will the vegetables get soggy?
The salad stays fresh for a few days, though cucumber texture may soften—enjoy within 3 days for best results.
4. Can I omit the feta or use a vegan alternative?
Absolutely! Use plant-based feta or omit it entirely for a vegan version.
5. Is it okay to leave out the olives?
Yes, but olives add a salty, briny component that complements the other flavors nicely.
6. Can I change the dressing?
Yes—feel free to experiment with red wine vinegar, Dijon mustard, or fresh herbs for variation.
7. How can I make it more filling?
Stir in cooked quinoa or grilled proteins like chicken, shrimp, or salmon.
8. What to serve with the salad?
Great as-is, or alongside grilled meats, fish, or warm pita for a fuller meal.
9. Is this suitable for meal prep?
Yes—prepare and store in the fridge for up to 3 days for easy grab-and-go lunches.
10. Can I double the recipe for a crowd?
Yes—you can easily double it for parties or potlucks. Flavors hold up well.
Conclusion
This Chopped Chickpea Greek Salad is a flavorful, nutritious, and ultra-simple dish that’s perfect for busy days, gatherings, or satisfying meals. With minimal prep and no cooking required, it delivers big on taste—and is a breeze to customize your way. Enjoy!
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The Easiest Chopped Chickpea Greek Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant no-cook Mediterranean salad with chickpeas, colorful vegetables, olives, and feta, tossed in a zesty lemon-olive oil dressing. Ready in just 15 minutes, it’s fresh, protein-packed, and perfect for quick meals or gatherings.
Ingredients
1 (15 oz) can chickpeas, rinsed and drained
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
1/4 cup red onion, diced
1 cup grape or cherry tomatoes, halved
1/2 cucumber, sliced and quartered
1/4 cup Kalamata olives, pitted and chopped
1/2 cup feta cheese, crumbled or cubed
3 tbsp olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
1/2 tsp dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine chickpeas, bell peppers, red onion, tomatoes, cucumber, olives, and feta.
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until well blended.
- Pour the dressing over the salad and toss until evenly coated.
- Serve immediately, or let sit for 10–15 minutes to allow flavors to meld.
Notes
- For extra protein, add cooked quinoa, cubed chicken, salmon, or shrimp.
- For a vegan version, omit feta or use plant-based feta.
- Best enjoyed within 3 days as cucumbers may soften over time.
- Customize the dressing with red wine vinegar, Dijon mustard, or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
