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–+ servings
wooden bowl of chickpea salad with olives, tomato and cucumber

Greek-ish Chickpea Salad with Creamy Balsamic Dressing

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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.
Course Lunch, Salad, Side Dish
Cuisine American, Greek
Diet Gluten Free, Vegan, Vegetarian
Keyword balsamic vinegar, cherry tomatoes, Chickpeas, cucumber
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 side dish servings
Author Desiree Nielsen, RD

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

Optional...but delicious

  • ½ cup feta-style cheese I like Violife or Millsie
Imperial - Metric

Instructions

  • If you haven't already, shake up the balsamic dressing in a jam jar and set aside.
  • In a large salad bowl, combine the chickpeas, cucumber, tomatoes, peppers, parsley, dill, shallot, and olives with half the dressing and toss well.
  • Serve the salad with extra dressing on the side.

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