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Greek chickpea salad

Greek Chickpea Salad

A Greek-style chickpea salad with block feta, kalamata olives, fresh dill, and a red wine vinegar dressing, folded together gently so the feta stays in distinct crumbles instead of turning to paste. Ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Course: Salads
Cuisine: American
Ingredients Method Notes

Ingredients
  

The Salad:
  • 2 15 oz cans chickpeas, drained and rinsed
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion diced small
  • 1/2 cup pitted kalamata olives halved
  • 4 oz block feta cheese crumbled by hand
  • ΒΌ cup cup fresh dill chopped
The Dressing:
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Drain and rinse the chickpeas, then spread them on a paper towel-lined tray and pat them completely dry.
  2. Dice the cucumber and red onion, and halve the cherry tomatoes and kalamata olives. Soak the diced red onion in cold water for 5 minutes, then drain well. Chop the dill, and crumble the feta by hand into a small bowl.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until fully combined.
  4. In a large bowl, combine the dried chickpeas, cucumber, tomatoes, drained red onion, olives, and dill. Pour the dressing over the top and toss until coated.
  5. Add the crumbled feta last and fold it in gently with a spoon, just until distributed. Don't toss hard or the feta will break down and cloud the dressing.
  6. Let the salad sit for 10 minutes at room temperature before serving, or refrigerate if making ahead.

Notes

Use block feta and crumble it yourself for the best texture. Pre-crumbled feta is coated with anti-caking powder and comes out drier and chalkier.
Store in an airtight container in the fridge for up to 3 days. Keep the feta separate if prepping more than a day ahead.
This recipe is vegetarian and gluten free, but not vegan.
A splash of kalamata olive brine in the dressing adds extra tang if you want it.