Greek Chickpea Salad

This is the perfect salad to take to work for lunch. It is not only filling with a ton of protein, veggies and fibre….but it is also extremely delicious and easy to make. It also makes for a nice salad to bring to a summer BBQ or picnic. 

  • 1-19 ounce can of chickpeas; rinsed
  • an assortment of chopped vegetables such as red onion, red & yellow pepper, tomatoes, cucumbers, celery, carrots, green onions, leeks, edamame
  • 3/4 cup of crumbled feta cheese
  • 2 tablespoons of olive oil
  • 1/8 cup of fresh lemon juice (about half a lemon)
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of dried mint
  • salt and pepper to taste


1. Combine the chickpeas and chopped vegetables in a bowl.

2. Squeeze lemon over the vegetables. Drizzle with olive oil.

3. Sprinkle oregano, mint, salt and pepper on top.

4. Sprinkle on feta.

5. Toss to combine.

Note: this develops more flavour if you let the salad sit in the fridge for about 30 minutes.


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