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Under 30 Minutes

Greek Salad with Chickpeas


This classic Greek salad can also be made into a Greek Salad Sandwich.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2011


  • 1/2 small red onion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 medium cucumber, peeled and cut into 1/2-inch pieces
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled feta (2 ounces)
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 1/2 cup lightly packed fresh parsley leaves


  1. In a large bowl, combine onion, lemon juice, and oil and season with salt and pepper. Toss well to combine and let sit 5 minutes. Add cucumber, tomatoes, feta, chickpeas, olives, and parsley; season with salt and pepper and toss to combine. Divide among 4 bowls and serve immediately.

Reviews Add a comment

  • donnawalker0218
    12 APR, 2017
    Thank you for your cooking experience, more love to you Martha
  • peakick
    1 JUL, 2011
    This recipe is super easy and very adaptable. I totally forgot about the olives but they weren't missed much. I used the juice from a whole lemon and didn't add any olive oil. The creamy, salty feta cut the tartness of the lemon juice while keeping that fresh flavor. I also added a zucchini cut up slightly smaller than the cucumber pieces. Excited to make it again.