Sunday, 8 December 2013

Greek Chickpea Salad

A great recipe to prep for the week, this Greek Chickpea salad is quick to make and is perfect for lunch or a side dish! 

This recipe is incredibly easy to make. Start off by straining a can of chickpeas, rinsing them, and patting them dry. Transfer the chickpeas to a bowl, and mix in half a cup of diced red onion, half a cup of sliced cherry tomatoes, half a cup of peeled and diced cucumber, a third cup of diced yellow bell pepper, half a cup of crumbled light feta cheese, a quarter cup of sliced kalamata olives, two teaspoons of extra virgin olive oil, one tablespoon of freshly squeezed lemon juice, and sea salt & pepper to taste. Mix well and serve!

Greek Chickpea Salad
Makes 4 - 1 cup servings


1 can Chickpeas
1/2 cup Red onion, diced
1/2 cup Cherry tomatoes, sliced
1/2 cup Cucumber, peeled and diced
1/3 cup Yellow bell pepper, diced
1/2 cup Light feta cheese, crumbled
1/4 cup Kalamata olives, sliced
2 tsp Extra virgin olive oil
1 tbsp Freshly squeezed lemon juice
Sea salt & freshly ground pepper to taste


  1. Strain chickpeas, rinse and pat dry.
  2. Add chickpeas to a bowl. Mix together with remainder of ingredients and serve. 

Makes 4 - 1 cup servings. Each serving is approximately 220 calories.