This Greek Salad with Chickpeas bursts with fresh summer tomatoes, cucumber, crisp romaine lettuce, and feta cheese and is drizzled with a delicious homemade lemon and red wine vinaigrette. So light and refreshing, enjoy this incredible salad topped with chicken, with pita and hummus, or as a flavorful side dish!
Why This Recipe Works
This fresh salad bursts with delicious Mediterranean flavors, crisp veggies, protein, and healthy fats. It makes a perfect summer lunch on its own and can be adjusted to be an easy dinner, appetizer, or light side dish.
The homemade dressing is tangy and savory (not to mention much healthier than most store-bought dressings). And with fresh ingredients pulled directly from Greek cuisine, this delicious Greek salad couldn’t be easier to make – the whole thing takes about 20 minutes to make.
If you’re craving feta, plump kalamata olives, crisp cucumbers, juicy tomatoes, or just a healthy, amazing salad, you’ll love this incredible salad.
How to Make Greek Salad
Begin by whisking together all of the dressing ingredients – garlic, dried oregano, dijon mustard, red wine vinegar, salt, extra virgin olive oil, fresh lemon juice, and sugar – in a small bowl. Once everything is completely combined, add salt and pepper to taste.
Toss all of the salad ingredients – the roughly chopped romaine lettuce, a thinly sliced small red onion, a chopped English cucumber, cherry tomatoes, kalamata olives, garbanzo beans, and feta cheese crumbles – in a large bowl. Drizzle with the prepared homemade vinaigrette. Best served immediately.
What to Serve with Greek Salad
This Greek salad is a delicious lunch on its own or alongside some hummus and pita or other flatbread. You can also try it with some grilled or roasted meat or fish (i.e. greek chicken or shrimp) or as part of a Greek “mezze” (a spread of appetizers and dips).
It’s quite the versatile salad–it even works paired with soup or as a side dish with a falafel sandwich or gyro.
As with most salads, this one is best enjoyed immediately. However, if you find yourself with leftovers, keep them stored in an airtight container in the refrigerator for up to 2-3 days.
More Salad Recipes:
- Arugula Salad with Beluga Lentils, Butternut Squash, and Grapes
- Fall Quinoa Salad
- Taco Salad
- Spinach Pasta Salad with Strawberries
- Fresh Watermelon Salad with Corn and Mango
If you try making this Greek Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Greek Salad with Chickpeas
- 5 cups chopped romaine lettuce
- 1 small red onion - thinly sliced
- 1 English cucumber - chopped
- 1 cup cherry tomatoes - halved
- 1 cup kalamata olives - halved or whole
- 15 oz garbanzo beans - one 15 oz. can, drained and rinsed
- ⅔ cup feta cheese - crumbled
- To make the dressing- whisk together all the ingredients in a small bowl until completely blended. Add salt and pepper, to taste.
- For the salad- toss all ingredients in a large bowl with desired amount of dressing.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)