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A vibrant Chickpea Greek Salad Bowl with feta, olives, and lemon oregano dressing.

Classic Chickpea Greek Salad Bowl — feta, olives, lemon oregano dressing.

This refreshing and healthy chickpea Greek salad bowl is packed with flavor from feta, olives, and a zesty lemon oregano dressing. It's perfect for a light lunch or a vibrant side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 2 bowls
Calories 350 kcal

Equipment

  • Large mixing bowl
  • Small bowl or jar

Ingredients
  

For the Salad:

  • 1 can (15-ounce) chickpeas rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1/4 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup crumbled feta cheese
  • Fresh parsley chopped (Optional)

For the Lemon Oregano Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions
 

Assemble the Salad Base

  • In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and optional parsley.
  • Gently toss all ingredients until well combined.

Whisk the Dressing

  • In a small bowl or jar, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.
  • Pour the dressing over the salad, toss to coat, and adjust seasonings to taste.

Notes

For best results, allow the salad to sit for 10-15 minutes after dressing to let the flavors meld. You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.