This easy recipe for Greek salad with marinated chickpeas is one of my favorite light + healthy dishes! It is refreshing & delicious, and quick to throw together when you don’t want to turn on the oven. This salad is coated with my favorite Greek salad dressing which gives it a bright, zesty flavor, so make the larger batch, and you’ll have leftover salad dressing to keep in the fridge. You can have this as a full meal, or with a few of my favorite Greek recipes: Greek Style Red Lentil Soup + Keto Sheet Pan Greek Chicken + Juicy Greek Meatballs
Ingredients
For the Chickpeas:
- Zest from 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp oregano
- 3 garlic cloves, minced on microplane
- ¼ tsp crushed red pepper
- ¼ cup olive oil
- ¾ tsp salt
- ¼ tsp freshly ground black pepper
- 2 cans chickpeas, drained
For the Salad Dressing:
- 1 clove garlic finely minced
- 8 tbsp red wine vinegar
- 3 tbsp fresh-squeezed lemon juice
- 1 tsp Dijon mustard
- 1 ½ tsp dried oregano
- 1 tsp salt
- Freshly ground black pepper to taste
- 1 cup extra-virgin olive oil
For the Salad:
- 1 head romaine lettuce, chopped
- 1 Persian cucumber, cut lengthwise, and sliced ¼-inch thick
- 1 bell pepper, sliced into 1-inch pieces
- 1 cup cherry tomatoes, sliced in rings
- 4 ounces feta cheese, crumbled (optional)
- ½ red onion, thinly sliced
Instructions
- Add all the ingredients for the chickpeas to a bowl and stir to combine. Let marinate while you prepare the rest of the ingredients.
- Make the dressing. Put all the ingredients (EXCEPT FOR THE OIL) into a bowl, whisking until they are combined. Slowly add the oil as you continue whisking, until the dressing is emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. If using a small blender, you can use the same process as above.
- Add the lettuce, cucumbers, peppers, tomatoes, feta and onion to a large bowl. Toss with marinated chickpeas and desired about of salad dressing.
- Divide among four bowls.
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