Greek-ish Chickpea Salad with Creamy Balsamic Dressing

Name: Greek-ish Chickpea Salad with Creamy Balsamic Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 3 x 14 ounce cans chickpeas (drained + rinsed, or 4 ½ cups cooked chickpeas); 1 cup diced cucumber (English or Persian work); 1 cup cherry tomatoes (halved); 1 medium bell pepper (diced); 1 packed cup curly parsley (finely chopped); ¼ packed cup fresh dill (chopped, or switch up the herbs as you like); ½ medium shallot (finely chopped); ⅓ cup kalamata olives (halved); 1 batch Creamy Balsamic Dressing; ½ cup feta-style cheese (I like Violife or Millsie)

By Desiree Nielsen RD

5 from 1 rating

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SO flavourful and satisfying, this quick + easy chickpea salad is tossed with a tangy balsamic dressing, tender herbs and all your favourite Greek salad veggies. Perfect for lunches, picnics or potlucks!

wooden bowl of chickpea salad with cucumber and tomato on white and blue tiled background — This chickpea salad has all the flavours of a Greek salad you crave…add feta or not – your choice!

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I’ve always been a big eater…but I didn’t really get serious about cooking until my 30s (having kids will do that to you). Actually, I think I spent the bulk of my 20s alternating between eating Annie’s mac and cheese, veggie burgers and a roughly chopped Greek salad. Which probably means I was protein deficient for most of the decade, ha.

Now that I’ve matured (maybe…jury’s still out), my stomach and my dietitian brain agree that a meal needs to be just as filling as it is flavourful, even if I don’t wanna cook all that much. Which is where this Greek-ish take on a classic chickpea salad comes in.

It’s from my cookbook Plant Magic, and it’s a wee bit different than some of the other recipes out there, which are more of a Greek salad with a can of chickpeas thrown in. This is a chickpea salad first and foremost: we’re talking 3 cans of chickpeas…and then we throw in the Greek salad veggies!

All those chickpeas means it will work well as a light meal all on its own…and it keeps well so you can use it as meal prep. If you want a boost of protein, this would be delicious with my tofu skewers (and maybe the cashew tzatziki from the book!) Or, if you need a dish to take to a party…this one is great because it’s naturally gluten free + dairy free so more folks can enjoy it. So let’s get chopping!

How to make this ridiculously quick + easy Greek chickpea salad

All you need is 20 minutes and a salad bowl, and you’ve got a vegan chickpea salad that is all of the things: fresh + crunchy, tangy and salty and so dang good you might want to slurp up the extra dressing.

bowls of chickpeas, cucumber, tomato, olive, parsley and dill — I often make this one with feta-style cheese, but I skipped it this time! Make it your own.

You can totally use canned chickpeas here – no need to be a hero – but if you’ve got home-cooked chickpeas on hand, those are great too.

hand chopping orange peppers — You can chop this however you like, but I personally like it when the veggies are closer in size to the chickpeas..

hand pouring dressing over greek salad with chickpeas — You can chop this however you like, but I personally like it when the veggies are closer in size to the chickpeas..

Want to change up the herbs? Go for it! A little mint could be nice here too.

Nutrition Note: I’ve listed this one as making 6 side dish servings in the recipe card – each serving will have about 10g protein and 9g fibre – but like I said, I love to eat this one for lunch or dinner too and it should feed 4 as a light meal.

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