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Greek Chickpea Salad

This Greek chickpea salad combines chickpeas, cucumber, grape tomatoes, onion, and feta in a creamy lemon Greek yogurt dressing for a fresh, hearty Mediterranean salad ready in 15 minutes.
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Prep Time 15 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mediterranean

Ingredients
  

  • 2 cans chickpeas drained and rinsed
  • 3 mini cucumbers sliced
  • 1 cup grape tomatoes halved
  • 1 large onion or 2 small onions, diced
  • 1 cup feta cheese crumbled
The Creamy Lemon Dressing
  • Juice of 2 lemons
  • ½ cup olive oil
  • ½ cup Greek yogurt
  • Salt and pepper to taste
  • Dried oregano to taste
For Serving
  • Fresh parsley chopped

Instructions
 

  1. In a large bowl, combine the drained chickpeas, sliced cucumbers, halved grape tomatoes, diced onion, and crumbled feta.
  2. In a small bowl, whisk together the lemon juice, olive oil, Greek yogurt, salt, pepper, and oregano until smooth and completely combined.
  3. Pour the dressing over the salad and toss until everything is evenly coated.
  4. Taste and adjust the salt, pepper, or oregano as needed.
  5. Scatter fresh parsley over the top and serve immediately or refrigerate until ready to serve.

Notes

  • The Greek yogurt in the dressing makes it creamy and slightly tangy rather than a straight vinaigrette. It clings to every ingredient rather than pooling at the bottom of the bowl.
  • Rinse the chickpeas well after draining to remove the starchy canning liquid. This keeps the dressing clean and bright rather than murky.
  • This salad is excellent made ahead. The chickpeas absorb the lemon dressing as it sits and taste even better after an hour in the refrigerator.
  • Dice the onion finely so it distributes evenly throughout rather than overwhelming any single bite.