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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!


4 servings

Total time

5 minutes




  • 15 ounce can chickpeas (rinsed and drained (Goya))
  • 2 cups diced Persian cucumber
  • 1 green bell pepper (sliced)
  • 1⅓ cups grape tomatoes (halved)
  • 20 kalamata or gaeta olives
  • ¼ 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)
  • ¼ teaspoon kosher salt
  • freshly ground black pepper (to taste)


  1. 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.
  2. In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
  3. Serve about 1 1/2 tablespoons dressing with each salad.
  4. View the recipe instructions at Skinnytaste

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