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Chickpea SaladI love spell check. Without it, I would have no idea how to spell Mediterranean. Or Vinaigrette.

In fact, I really really stink at spelling.

Good thing I have other talents. Like coming up with tasty recipes, even though they may not be culturally accepted in the region that inspired them.

This is one of those examples. In truth, I have never studied Greek cuisine (did I spell that right?) in depth, so I’m not sure if the ingredients in this recipe are actually what would be used in that region. 

I’ve seen cucumbers, tomatoes, onions, feta, and Kalamata olives (cue spellcheck) in my Greek salads at restaurants, but I’ve never actually seen chickpeas used for anything other than hummus.

But whether this recipe authentic or not, it’s pretty darn good. I made up a batch last week and ate it for lunch for days on end, and also enjoyed it as with dinner along with some thoroughly-non-authentic kabobs that we cooked up on the grill.

Mediterranean Chickpea Salad with Greek Vinaigrette

Mediterranean Chickpea Salad with Greek Vinaigrette


  • 1/4 cup freshly squeezed Lemon Juice.
  • 1/2 cup Olive Oil
  • 1 teaspoon Dried Oregano
  • 1 Clove of garlic, minced
  • 1 Can chickpeas, drained
  • 1 Pint cherry tomatoes, halved
  • 1 Large cucumber, diced
  • 1/4 Red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 1/4 cup Feta cheese, crumbled.


  • Mix the first four ingredients in a large bowl until well combined.
  • Add in the additional ingredients and mix well.
  • Allow to chill for 6-8 hours for flavors to blend.

I wish I could give you an accurate idea of how many servings this makes, but I have no idea. I would say it was probably 4-6 servings for me. Your mileage may vary.

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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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